Cooking time
30 minutes
Oven
5 min. at 185 °C
Frying pan
6-8 min.
BBQ
5-10 min.
Vegan flavour
Beef
Ingredients
For 4 people:
- 4 vegan burgers
- 4 vegan burger buns
- 200 grams red cabbage
- 2 tbsp raisins
- olive oil
- juice and zest of ¼ lemon
- 8 sprigs fresh parsley
- 150 grams mushrooms
- 100 grams grated vegan mozzarella
For the red onion and bacon chutney:
- 100 grams vegan bacon strips
- sunflower oil
- 2 red onions
- 2 tbsp apple syrup
- 1 dl red wine
-
Start by making the chutney, allowing it to cool completely. To do this, peel and finely chop the red onion.
-
Heat a dash of sunflower oil in a pan and fry the vegan bacon strips until golden brown.
-
Turn down the heat, add the red onion and fry for a few minutes. Season with salt and pepper.
-
Add the red wine and apple syrup and reduce to a syrupy consistency. Remove from heat and allow to cool completely.
-
Preheat the oven to 185°C or light the barbecue and make sure it is at the right temperature.
-
Chop the parsley finely.
-
Clean the red cabbage and cut out the hard core.
-
Finely grate the cabbage and add half of the parsley, the raisins, a dash of olive oil and the lemon juice and zest.
-
Season with salt and pepper. Leave to marinate in the fridge.
-
Cut the mushrooms in half and the larger ones into quarters.
-
Fry the mushrooms until golden brown in a little olive oil, season with salt and pepper and add the rest of the parsley. Set aside.
-
Grill the burgers on the grill or in a grill pan until nicely coloured on both sides and place in a fireproof dish.
-
Sprinkle the grated mozzarella on top and grill in a closed barbecue grill or preheated oven.
-
Cut the buns in half and toast them in the oven or on the barbecue.
-
Spread the red cabbage salad over the bottom of the buns and place the grilled burger on top.
-
Spoon over the chutney generously and spread the mushrooms on top.
-
Finally, add the top of the roll.