
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
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Start by making the chutney, allowing it to cool completely. To do this, peel and finely chop the red onion.
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Heat a dash of sunflower oil in a pan and fry the vegan bacon strips until golden brown.
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Turn down the heat, add the red onion and fry for a few minutes. Season with salt and pepper.
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Add the red wine and apple syrup and reduce to a syrupy consistency. Remove from heat and allow to cool completely.
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Preheat the oven to 185°C or light the barbecue and make sure it is at the right temperature.
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Chop the parsley finely.
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Clean the red cabbage and cut out the hard core.
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Finely grate the cabbage and add half of the parsley, the raisins, a dash of olive oil and the lemon juice and zest.
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Season with salt and pepper. Leave to marinate in the fridge.
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Cut the mushrooms in half and the larger ones into quarters.
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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.
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Grill the burgers on the grill or in a grill pan until nicely coloured on both sides and place in a fireproof dish.
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Sprinkle the grated mozzarella on top and grill in a closed barbecue grill or preheated oven.
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Cut the buns in half and toast them in the oven or on the barbecue.
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Spread the red cabbage salad over the bottom of the buns and place the grilled burger on top.
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Spoon over the chutney generously and spread the mushrooms on top.
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Finally, add the top of the roll.