Ep 7 - Vegetarian burger
Vegetarian burger
Makes 4
4 wholemeal buns
4 pumpkin and spinach patties
4 Tbsp almond satay sauce
8 Tbsp beetroot pickle
4 lettuce leaves
1/4 pottle snow pea sprouts
1/4 cup alfalfa sprouts
Slice buns in half.
Spread almond satay sauce on each bun base.
Add lettuce, top with a pattie, spoon on beetroot chutney, top with
snow pea shoots and alfalfa sprouts.
Add the burger top and serve.
Wholemeal buns
130 ml warm water
1 Tbsp olive oil
2 tsp sugar
1/2 tsp salt
8g fresh yeast
200g wholemeal flour
100g kumara, peeled, roasted and mashed
100g white flour
To make dough:
Place warm water, olive oil, sugar and salt in a warm bowl and stir
to dissolve sugar.
Sprinkle yeast over the mixture and continue stirring to blend in
the yeast.
Stir in wholemeal flour and half the white flour, or sufficient to
make a thick batter. Beat until smooth.
Add kumara and remaining flour and mix to make a dough. Turn out
onto a board and knead for about 10 minutes until the dough is
smooth.
Place the dough in a bowl sprayed with oil and turn over to coat
all sides.
Cover with plastic film and leave to rise until double in
bulk.
Punch down and roll into a ball.
Pumpkin and spinach patties (Makes 4)
2 onions, sliced and sautéed
1/4 cup buckwheat
1/4 cup cooked quinoa
1/4 cup cooked chickpeas
1/4 cup roasted tamari almonds
1/4 cup lite coconut milk
1 carrot, grated
1 cup roasted, diced pumpkin
1 cup baby spinach leaves
1/2 tsp thyme leaves
1/2 tsp lemon juice
1 Tbsp chopped parsley
3 egg whites
Mix all ingredients together in a bowl.
Form into four patties.
Heat a heavy-based pan.
Spray with a little oil and cook patties until golden on both
sides.
Beetroot pickle (Serves 4)
1 cup white wine or cider vinegar
1/2 cup sugar
1 star anise
1 cinnamon quill
2 cups grated beetroot
Place the vinegar, sugar, star anise and cinnamon quill in a
saucepan and heat until reduced by half. It will be thick and
sticky.
Remove the star anise and the cinnamon quill.
Add beetroot and cook, stirring, for 2-3 minutes.
Almond satay sauce (Serves 4)
1 tsp vegetable oil
1/2 onion, finely chopped
1/2 clove garlic, crushed
1 tsp finely chopped fresh ginger
1 tsp curry powder
1 Tbsp low sodium soy sauce
200 ml lite coconut milk
1/4 cup almond butter
Heat heavy-based pan, add oil and sauté onion until
transparent.
Add garlic, ginger, curry powder and cook for 1-2 minutes.
Add soy sauce and coconut milk and simmer for 10 minutes.
Blend in almond butter.
Average per serve
705g
Food Truck
Energy
3072kJ
Protein
22g
Total
fat
13g
Saturated
fat
2.5g
Carbohydrate 130g
Sodium
2117mg
