Vegan “BBQ Chicken” Burger by Benedikt Faust
Ingredients
For the “fake” kimchi
100
g
Chinese cabbage and 2 nice leaves for the burger
20
g
daikon radish
20
g
carrots
0.5
pc
clove of garlic
10
g
sushi ginger
1
pc
shallot
1
tb
soy sauce
1
tb
red curry paste
Some
chili flakes as desired
Some
paprika powder
Some
salt and pepper
For the green asparagus
1
Bar(s)
green asparagus
1
tb
olive oil
Some
salt and pepper
For the vegan chicken style chunks:
0.3
Pack(s)
VANTASTIC FOODS Vegan Chicken Style Chunks
For the mayonnaise
50
ml
unsweetened soy drink, at room temperature
110
ml
rapeseed oil
1
ts
mustard
0.5
ts
lemon juice or white wine vinegar
1
ts
salt
1
Pinch(es)
sugar
Preparation
For the “fake” kimchi
1. Slice the Chinese cabbage, daikon radish, carrots and shallots into narrow strips, and mix with the minced garlic clove and all other ingredients. Leave to marinate for at least one hour.
For the green asparagus
1. Chop the end off the asparagus spear. Slice the entire asparagus spear (including tip) into approx. 1cm-thick slices, and sear in olive oil in a pan for approx. 2 minutes. Then transfer to a different container, and season.
For the vegan chicken style chunks
1. Sear the chunks in a little sunflower oil in a pan until nice and crispy.
For the mayonnaise
1. Put the soy drink, mustard and lemon juice into a high-edged container, and blitz using a hand blender. Then add the oil slowly – a few drops at a time – while leaving the hand blender running. Carry on blitzing until you have a nice, creamy mixture. Blitz until everything is emulsified and creamy. Finally, season to taste.
For your “Wow” burger
1. Brush the lower half of the burger bun with BBQ sauce. Place a large slice of Chinese cabbage between the two halves of the burger bun, and fill it with the chunks, the asparagus pieces and the “fake” kimchi. Add some splodges of mayonnaise to taste. Serve with a few potato chips if desired. Benedikt Faust hopes you enjoy his vegan BBQ chicken burger!
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