Who doesn’t love taking a huge bite out of a tasty veggie burger? Tasting all the layers and having the different flavors come together in your mouth is one of eating’s best experiences.
From time to time we get a hankering for a good burger with a mountain of french fries and all slathered in ketchup. If you’re in a burger mood we’ve got the fix you need; introducing our vegan version of this awesome dish, featuring our vegan mayonnaise made from Barcelonia Original Cream Cheese.
To speed things up in this recipe we’ve used packaged patties, but if you’ve got the time you can make your own at home – there are tons of interesting ingredients that can go in veggie burgers. And if you want fries to go with your burger have a look at this recipe: oven-baked sweet potato chips.
Lets get to it!
Veggie Burger – Ingredients (for 2 people):
- 1 serving of homemade ketchup
- 1 serving vegan mayonnaise
- 2 of your favorite hamburger buns
- 2 veggie burger patties – the ones in the picture are made of tofu, miso and grains, supermarket bought.
- 2 Tbsp mustard (make sure it’s vegan, some mustards have egg)
- 1 avocado
- A handful of sprouts
For the mayonnaise (1 serving):
- 2 Tbsp of Barcelonia Original
- A little less than one teaspoon of water
- 1 tsp of apple cider vinegar
- Add all the ingredients to a bowl and mix until they blend into a smooth, homogenous sauce.
For the homemade ketchup (1 serving):
*Recipe from “Green, Chic & Gourmet” by Rebecca Leffler.
- 1 large tomato
- 4 sun-dried tomatoes
- 1 date
- 2 Tbsp olive oil
- 1 tsp of apple cider vinegar
- Soak the sun-dried tomatoes for 20 minutes approximately to rehidrate them a bit.
- Remove the pit from the date and soak it in water for 5 minutes to soften it up a little.
- Chop the tomato into small-to-medium sized pieces
- Blend all the ingredients in a blender until they form a homogenous paste. Add salt and adjust according to taste.
Veggie Burger – Assembly:
- Toast your burger buns.
- Slather one half of the buns with the homemade mayonnaise and the other with the ketchup.
- Layer on the veggie burger patties, the avocado which you should cut into thin slices, some mustard if you want, and finally the sprouts. Top it all with the other half of the bun and dig in!
NUTRITIONAL BENEFITS OF THIS DISH:
- Tomatoes: Are sweet, juicy and delicious. They have a very low calory count and an equally high water content which helps hydrate the body. They are also known to have high concentrations of antioxidants from their abundant lycopene, the substance that gives them their characteristic red color. They also have a high concentration of vitamin C and significant amounts of folic acic, phosphorus and copper. The beta-carotene found in tomatoes, carrots and sweet potatoes helps protect the skin from the damaging effects of the sun, as does lycopene, which reduces its sensitivity to ultra violet light. Eating a tomatoa day is very healthy, especially in the summer – even better if it’s organic.
- Miso: For this recipe we decided to use a veggie burger containing miso. Miso is a fermented product (check the label because some are pasteurized and don’t have the same properties). It’s a dark brown paste made from soy, sea salt, and usually some type of grain. It is produced through a process of fermentation that can run from 6 to 36 months. Being a fermented product means it contains living enzymes or healthy bacteria that help your gastrointestinal flora. On top of that it also contains linoleic acid and soy lecithin, which help dissolve the cholesterol in your bloodstream. If you’re a celiac it’s important you choose miso carefully (check the label, there are many gluten-free varieties). Eating fermented foods like miso or sauerkraut is very important for vegans because we usually miss out on other common probiotics like yoghurt and other milk-based products. Eating some fermented products is important to maintain the health of our gastrointestinal flora and to have a good digestion.
- Mustard: Mustard seeds are considered one of the healthiest foods in the world. In India they’re used to season many dishes, while in the west they are the base of one of our best known and favorite sauces. Mustard seeds are rich in omega 3 fatty acids, magnesium, and selenium (of which they contain up to 15%). Selenium and magnesium are very good for us because they have anti-inflammatory properties. Mustard also contains antioxidants and help to boost the metabolism thanks to the presence of vitamins and minerals such as folates, niacin, thiamine, riboflavine, and B-type vitamins.