All posts tagged burger

Ramen Burger

Few months ago I saw a documentary about restaurants in NY, one of the served Ramen Burgers. The NY Ramen Burgers were with a meat patties. So I decided to create a vegan Ramen Burger.

(8 Burger patties equals 4 burgers)

Ramen Burger

Ramen Burger Patties

200g Ramen noodles
40g (1/4 cup) chickpea flour
1 teaspoon sea salt
2 tablespoons water
1 tablespoon olive oil

Roasted Smoked Tofu Slices

200g smoked tofu, thin sliced
1 tablespoon olive oil
Sea salt
Black pepper

Grilled Eggplants

1 small Eggplant sliced about 0,5 mm thick
1 tablespoon olive oil
Sea salt
Black pepper

Glazed Red Onions

1 teaspoon olive oil
1 big red onion, chopped stripes
1 teaspoon balsamic vinegar
1 tablespoon maple syrup
Sea salt
Black pepper
Barbeque Sauce
1 teaspoon olive oil
1 tablespoon tomato paste
3/4 cup chopped tomatoes
1 tablespoon maple syrup
1/2 teaspoon roasted sweet bell pepper powder
Sea salt
Black pepper
1 teaspoon chili pepper, finely diced
1/2 teaspoon soy cream

Optional

2 cups rocket, baby leaf salad or water cresses
1 ripe Hass avocado
1 red bell pepper, thin rings
1 medium beetroot

You need also:

8 squares cling film
8 crème brûlée forms
1 spoon
8 glases that fit in the crème brûlée forms

How to
Ramen Burger Patties

Cook the noodles according the packing instructions.

Mix chickpea flour, salt and water.

Combine with the boiled and strained noodles.

Make 8 equal portions.
Brush 8 cold crème brûlée forms with olive oil.
Fill each form with ramen noodles.

Cover with a cling film.

Put a glass on it and push it down to compress the noodles.

Put the forms in a fridge for 1 hour.

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Than put the forms in hot water for a few seconds.

So it’s easier to remove the noodles out of the form.

Flat the patty with your hand on 2/3 diameter.
Heat oil in a pan and roast the patties golden brown from both sides.

Rest the fried patties on paper towels.

Roasted Smoked Tofu Slices

Heat olive oil. Add the tofu slices and roast both sides on medium heat.

Season to taste with sea salt and black pepper.

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Grilled Eggplants

Salt the eggplant slices on both sides. Set aside for 30 minutes.

Then dab them with a paper towel.

Season to taste with black pepper.

Brush both sides of the eggplant slices with olive oil.

Heat a grill pan and roast the eggplant, till they’re well done.

Put them on a paper towel.

Glazed Red Onions

Heat olive oil in a casserole pan.

Caramelize the red onions with maple syrup.

Season to taste with sea salt and black pepper.

Deglaze with balsamic vinegar and optional 1 tablespoon water.

Barbeque Sauce

Heat olive oil in a casserole pan. Caramelize tomato paste, maple syrup and roasted sweet bell pepper powder.

Add the chopped tomatoes.Season to taste with sea salt and black pepper.

Cook on medium heat for 15 to 20 minutes.

Combine with chili pepper and soy cream. Reduce heat for the last 5 minutes.

Take two ramen noodle patties.

Garnish one parry with roasted tofu slices, grilled eggplants, glazed onions, barbeque sauce, avocado slices, bell pepper rings and rocket, water cress or baby leaf salad.

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Optional you can replace the grilled eggplants with thin raw beetroot slices.

Enjoy!

Blackbean Burgers & Chutneys

Blackbean Burgers & Chutneys

Blackbean burgers

  • ¼ cup rolled oats
  • 1 tablespoon cashew nuts
  • ¼ bunch of coriander
  • 1 cup blackbeans, drained
  • ½ cup chickpeas
  • 1 tablespoon peanut butter
  • 2 tablespoons red onions
  • ¼ red chili, deseeded, finely chopped
  • ½ teaspoon coriander, freshly grinded
  • ½ teaspoon cumin, freshly grinded
  • ¼ teaspoon smoked paprika
  • Grated zest of ¼ lime
  • Sea salt
  • Black pepper
  • Olive oil
  • Cornmeal or flour
  • 1 ½ cup watercress or rocket
  • 2 Hass avocados
  • 1 Lime

Grind oats, cashew nuts and coriander. Put in a big bowl.

Then mash blackbeans, chickpeas and peanut butter with a fork. Mix blackbean mash with the grinded oats. Add onions, chili and season with salt, pepper, coriander, cumin, smoked paprika and lime zests. Mix all and rest for 30 minutes.

Make 4-6 equal pieces. Dust two flat plates with cornmeal or flour.

Wet your hands with water and form 6 blackbean burgers patties and dredge in flour.

Heat olive oil and roast patties from both sides.

Dab the hot blackbean burgers with kitchen paper.

Wash and drain watercress or rocket. Slice avocado and drizzle with lime juice.

Roasted Mushrooms

  • 6 big mushrooms or Portobello mushrooms
  • Olive oil
  • Black pepper
  • Coarse sea salt

Remove the stem. Heat olive oil and roast mushrooms from both sides for 1 minute.

Then season both sides with black pepper and sea salt.

Roast both sides again for 3-5 minutes on medium heat.

Place roasted mushrooms top down on a plate. Layer watercress or rocket.

Place the burger patty on the mushroom.

Top with avocado slices, beet root and quince mango chutney.

As side dish roasted sweet potatoes or sweet corn fits well. Or eat it on a bun or roll it in a tortilla wrap.

Beet root chutney

  • 1 tablespoon olive oil
  • 1 tablespoon red onions
  • 1 teaspoon brown sugar
  • ½ cup beet root, finely diced
  • ½ teaspoon cardamom, freshly grinded
  • ¼ cup raspberry cranberry sauce
  • Black pepper
  • Sea salt
  • 1 tablespoon water
  • 1 teaspoon red chili, deseeded, finely chopped

Heat olive oil in a saucepan.

Add onions and sugar. Roast for 1 minute. Add beet root and cardamom.

Reduce heat and steam for 2-3 minutes.

Fill up with raspberry cranberry sauce.

Season it with salt and black pepper. Cook for 10 minutes, stir occasionally and add water. Boil up again, after 2 minutes and add chopped red chili.

Cover the saucepan and shut down the heat.Simmer for 5 minutes.

Serve it in a small bowl.

Quince mango chutney

  • 1 tablespoon olive oil
  • 1 tablespoon red onions
  • 1 teaspoon brown sugar
  • 1/3 cup quince, peeled and chopped
  • 1/3 cup mango, peeled and chopped
  • ¼ teaspoon cumin, freshly grinded
  • ½ teaspoon coriander, freshly grinded
  • Black pepper
  • Sea salt
  • ¼ cup water
  • 1 tablespoon lime juice
  • ¼ teaspoon vanilla beans
  • 1 teaspoon red chili, deseeded, finely chopped

Heat olive oil in a saucepan.

Add onions and sugar; roast for 1 minute. Add quince, steam for 3-5 minutes, than the mango and season with cumin and coriander. Reduce heat and steam for 3 minutes. Fill up with water.

Season it with vanilla beans, salt and black pepper. Cook for 10 minutes, stir occasionally and add water if necessary. Boil up again for few minutes and add chopped red chili.

Cover the saucepan and shut down the heat. Simmer for 5 minutes. Serve it in a small bowl.

To store the chutneys use two lockable glass jars (filling quantity around 1 cup).

First boil water and fill in the glass jar and cover the lid. Empty the glass jar and fill up the hot chutney and close it.

Put the glass jar in the fridge and the chutney is good for 5 to 7 days.

Another burger pattie option are the Thai tempeh patties.