Vegan burger
Ingredients
- 2 tbsp organic tomato purée
- A handful of fresh basil leaves
- 1/2 teaspoon of cider vinegar
- 2 tablespoons of traditional-style olive oil
- 1 small clove of fresh garlic
- 1 generous pinch of sweet chilli powder
- 500g button mushrooms
- 3 cloves of garlic
- Parsley, coriander
- 2 shallots
- 50 g black olives from France
- 200g of tofu
- 2 tablespoons of traditional-style olive oil
- 3 tablespoons of potato starch
- Salt, pepper, Espelette chilli
- 4 burger buns
- 2 tomatoes
- 4 sun-dried tomatoes
- 1 small pepper
- 1 avocado
- Mixed baby leaf salad
- Fried onions
Tip
Instructions
- Make the sauce: remove the germ from the garlic clove. Put all the ingredients into the blender and blend thoroughly on full power. Add water gradually, depending on the desired consistency. Set aside.
Prepare the steak: peel the mushrooms and cut them into small pieces. Finely dice the garlic and chop the parsley finely. Finely slice the shallots.
Heat 1 tbsp of olive oil in a frying pan over a medium heat. Fry the shallots for 2 minutes, then add the garlic and parsley and cook for a few minutes (the garlic must not brown). Add the mushrooms and cook for about ten minutes. Blend roughly, adding the pitted olives, 1 tablespoon of olive oil, the coriander, the Espelette chilli, salt and pepper (note: the mixture should still have a slightly chunky texture).
Cut the tofu into cubes and crumble it into a mixing bowl. Mix the cooked mushrooms with the tofu and stir the potato starch into the mixture.
Heat a tablespoon of olive oil in a large frying pan over a medium heat. Shape the mixture into 4 balls of equal size. Cook the balls, flattening them with a spatula as they cook. Turn off the heat once the steaks have turned a lovely golden colour.
- Prepare the burger: slice the tomatoes and the small pepper into thin rounds. Slice the avocado into strips. On the bottom half of the burger buns, spoon a generous spoonful of sauce, add the lettuce, 3 tomato rounds and the veggie patty. Add 1 tbsp of sauce, then top with the avocado strips, a few salad leaves, the pepper rings and the fried onions. Close the burger with the top half of the bun.
Tip
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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