Vegan Greenburger with TOMAMI Vegan Hack
Vegan Hack, Japan, Hot India, Hot India
vegan
main course
easy
Torben Ebert
Ingredients for 4 persons
- 1 package TOMAMI „The vegan Hack“ (200 g)
- 3 tbsp pumpkin seed oil
- 240 g cold water
- 70 g frozen spinach (defrosted and expressed)
- 40 g broccoli
- 60 g diced onion
- 40 g frozen peas
- 85 g vegan Feta alternative
- 2 tbsp TOMAMI Japan
- 15 g pumpkin seeds
- 1,5 level tsp of salt
- pepper
- 2 avocados
- Lollo Bionda salad
- 4 tbsp vegan Mayonnaise
- 1 tsp TOMAMI Hot India
- salt
- rapeseed oil
- 4 burger buns at choice
Preparation
Preparation
Puree the water with half the spinach and the diced onion. Grate the broccoli raw on a coarse grater. Briefly blanch the frozen peas and then press them down lightly with a knife, for example. Then crumble the feta into smaller pieces by hand. Lightly toast the pumpkin seeds in a pan.
Mix the dry mixture with 3 tbsp pumpkin seed oil and add the cold, pureed spinach water. Mix evenly until the mixture becomes firm. Add a pinch of pepper, broccoli, frozen peas, crumbled feta, 1.5 tsp salt, remaining spinach and pumpkin seeds and mix together.
Leave the burger mixture to soak in the fridge for 30 minutes.
Cooking
In the meantime, peel an avocado and puree together with salt, pepper and 3 tbsp mayonnaise
to a fine cream. If you like, you can also flavour with TOMAMI seasoning sauces.
Wash the salad and select 8 suitable leaves.
Peel the other avocado and cut into slices.
Toast the burger buns cut-side down in a pan with a little oil over a medium heat until lightly browned or alternatively brown them in a toaster using the bun warmer.
Shape the burger mixture into 4 equal-sized patties. It is important to flatten the patties so that they are nice and crispy and have more bite. Fry in a lightly oiled pan (or grill) over a medium to high heat. The burger patty must be completely hot once.
Spread the toasted burger bun halves with the avocado cream and stack together with the avocado slices, burger patty and salad to form a burger.
