Arabian Nights Inspired Vegan Oriental Burger
With The Veganz Organic Gourmet Classic
To find out just how versatile our vegan alternative to cheese – The Veganz Gourmet Classic – is, just keep reading. Let the chef behind Hier Kocht Alex take you on a journey to discover how full of flavour the fairytale world of Arabian Nights is with this oriental vegan burger recipe. The perfect base: the ‘Classic’ variety of our full-bodied and creamy alternative to cheese, The Gourmet.
The gourmet base for the climate
The Gourmet Classic doesn’t just cut a fine figure as a fresh and creamy base on a burger bun. The low carbon footprint caused by its ingredients is just as impressive. After all: just as it does for animal welfare and rainforest protection, it has also earnt three stars for its climate score! Its only down side is the amount of water that is needed to grow the cashews it’s made with. We are working tirelessly on a solution that will make The Gourmet into a straight A student as well!
What else could The Gourmet alternative to cheese go with?
Pasta, pizza, bread, salad, or soup – our vegan alternative to cheese gives your food that special touch whenever you feel you need it. It’s especially versatile and you can use it like mozzarella, feta, or even camembert. In the following burger recipe with vegan mince, you’ll find out how the fresh cashew-based alternative to cheese harmonises perfectly with two halves of a soft burger bun and oriental spices.
Like a fairytale: oriental flavours for your vegan recipe
The Arabian Nights inspired oriental vegan burger by Alex combines a variety of flavours. Pesto made with sweet dates and finest hazelnuts is the perfect topping for your burger patty. By the way, the meat-free patty is made from a vegan alternative to minced meat. They contrast perfectly with the fresh creaminess of our alternative to cheese. Add to it crunchy pomegranate seeds and roasted courgette slices, and your fairytale can begin!
Ingredients (2 burgers)
For the date pesto (6 servings)
- 1 garlic glove
- 50 g dates
- 100 g sundried tomatoes in oil
- 50 g hazelnuts
- 15 g fresh parsley
- 4 pinches salt
- ½ tsp cayenne pepper
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp paprika powder
- 50 ml water
- 2 tbsp olive oil
- 60 g passata
- juice of 0,25 lemon
For the burger
- 80 g The Veganz Organic Gourmet Classic
- 2 vegan burger buns
- 1 small courgette
- 1 onion
- 250 vegan mince
- 2 tbsp pomegranate seeds, fresh or frozen
- 4 lettuce leaves
- 1 beef tomato
- olive oil for fying
For the date pesto, remove the skin from the garlic cloves and place them in a blender together with the dates, sundried tomatoes, hazelnuts, and parsley. Season with salt, cayenne pepper, cumin, coriander, and paprika powder. Add the water, olive oil, passata, and lemon juice and blend to a coarse pesto.
Combine the vegan mince with half a chopped onion, salt, and pepper. With moistened hands, form two patties and fry them in a pan on both sides until golden brown.
Wash the lettuce. Clean the courgette and cut it lengthwise into thin slices. Fry for a moment in a little olive oil in the (grill) pan. Remove the skin from ½ onion and cut it into thin slices. Remove the pomegranate seeds from the fruit or leave them to defrost. Without adding oil, bake the burger bun for a moment either in the oven or in a pan.
Lay a piece of ‘The Gourmet’ on the bottom half of the burger bun, followed by a lettuce leaf, some slices of grilled courgette, onion rings, and the patty. Spread 1-2 tbsp of the date pesto on the patty and garnish it with some pomegranate seeds. Place the other half of the bun on top. Bon appetit!
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