VEGAN MINCE BURGER WITH TOMAMI PROVENCE
Vegan Hack, Provence
vegan
main course
medium
Risa Nagahama
Ingredients for 4 persons
For the burger patties
- 1 onion
- 20 g pumpkin seeds
- 20 g sunflower seeds
- 4 cloves of garlic
- 1 pack of TOMAMI “The vegan Hack 200 g”
- 40 g olive oil
- 1/2 tsp thyme
- 1/2 tsp nutmeg
- 1 tbsp mustard
- 80 ml TOMAMI Provence
- 160 ml ice-cold vegetable stock
- salt
- pepper
- 1 red onion
- 1 handful of lettuce
- 1 sweet pepper
- 1 courgette
- 8 pieces of cornichon
- 2 tomatoes
- 4 burger buns of your choice
- ketchup
- frying oil
Preparation
Peel and finely chop the onion and sauté in a pan with a little frying oil. Season lightly with salt and remove from the heat.
Roughly chop the pumpkin and sunflower seeds.
Peel and grate the garlic cloves.
Mix the TOMAMI The vegan Hack with the olive oil, then add the ice-cold vegetable stock and mix thoroughly. Add the grated garlic, sautéed onion, thyme, nutmeg, mustard and TOMAMI Provence and mix well. Season well with salt and pepper. Leave to soak in the fridge for 30 minutes.
In the meantime, peel the red onion and cut into fine rings.
Wash and drain the lettuce.
Slice the cornichon and tomatoes.
Cut the peppers and courgettes lengthways into thin slices, brush with oil and fry in a grill pan.
Remove The vegan Hack mixture from the fridge after half an hour of soaking time. Add the chopped pumpkin and sunflower seeds to the mixture and mix.
Shape 4 patties with moistened hands and fry the patties in a pan with oil on both sides over a medium heat.
Cut the burger buns in half and spread ketchup on the cut surfaces. Cover the bottom half with lettuce, patty, onion, pepper, courgette, cornichon, and tomato and place the top half of the bun on top.
