Apparenty, today is #internationalburgerday, which I wouldn’t really care about if it wasn’t for the fact that lobbyists are trying to make the EU decide that only meat products can use the name “burger”. Totally ridiculous. As if this isn’t burger. I can assure you that it is, and packed with proteins too, if you’re concerned with that when not eating meat.
200 g frozen soy beans
2 cloves of garlic
1/2 red chili, mild
zest from 1 lemon
100 g natural cashews
200 g potatoes, cooked, chilled and peeled
1 carrot, 1 pak choy, fresh Thai basil and coriander, 2 tbsp lime juice, 1 tbsp rice vinegar, 1 tbsp Japanese soy, 1 tsp sesame oil, 1 tsp brown sugar
4 burger buns, 1 avocado, vegan chili mayo
Cook the soy beans, rinse in cold water and drain well.
Finely chop the garlic and the chili.
Put soy beans, garlic, chili, lemon zest and potatoes in a food processor and pulse a few times. Add cashews and pulse a couple of times again. Don’t mix too long, make sure to keep it chunky for better texture.
Fry or grill the burger in a hot pan for a few minutes on each side.
Make a quick Asian sallad of thinly sliced carrots, pak choy, Thai basil and coriander. Mix ingredients for the dressing and pour over the sallad.
Serve the burgers in buns with sliced avocado and Asian sallad.