5 min. at 185 °C
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.