Vegan Red Burger

Preparation

Mix together 1/2 tsp salt, 3 tbsp oil and 180 g The Vegan Hack 🛒. Puree 65 g Tahini, 2 tbsp TOMAMI Persien 🛒, 220 ml water and 30 g diced light onion and add to the dry mixture, mix well and chill for 30 minutes.

Peel 200 g beet and grate using a square grater. Sweat together with a pinch of salt, 1 tbsp sugar, a dash of oil and 70 g diced onion for approx. 5-7 minutes over a medium heat. A lot of water should be removed to intensify the flavor. Leave the cooked beet to cool.

For the sesame mayonnaise

Place 1 tbsp of tahini, 1 tsp of mustard and 1 tsp of lemon juice in a measuring jug. Blend the mixture with a hand blender and emulsify with 110 g rapeseed oil and 10 g sesame oil to form a homogeneous mayonnaise. Season to taste with salt and pepper.

Remove the stalk from the red cabbage and cut into very fine strips. Knead vigorously with 1 tbsp rapeseed oil, 2 tbsp red wine vinegar and 1 tbsp sugar until soft. Leave to infuse for 15 minutes. Season to taste with salt and pepper.

Cooking

Knead the cooled beet and onions with the cold burger mixture and 3 tbsp light sesame seeds.

Toast the buns cut-side down in a pan with a little oil over a medium heat until lightly browned and set aside.

Shape the burger mixture into 4 patties of the same size. It is important to shape the patties nice and flat so that they are nice and crispy and have more bite. Fry in a lightly oiled frying pan (or grill) over a medium to high heat. The patty must be completely hot.

Spread the toasted burger halves with the onion marmalade. Stack with the red cabbage, rocket and patty to form a burger and top with plenty of sesame mayonnaise.