Ingredients for 2 Burgers:
For the grilled bell pepper:
1 red bell pepper
1 Tbsp olive oil
For the tapenade:
150 g black pitted olives
40 g capers
1 peeled garlic cloves
30 g olive oil
1 Tbsp lemon juice
2 Tsp thyme
For the aioli:
60 g vegan soy cream
20 ml apple cider vinegar
1 Tbsp lemon juice
1 clove of garlic
1 Tbsp mustard
¼ Tsp salt
100 ml canola oil
Additionally:
1 pack of Wheaty vegan Superhero Burger patties
2 burger buns
1 fist full arugula
1 tomato
From our assortment
Instructions:
For the grilled bell pepper, preheat the oven to 200 °C / 390 °F and line a baking sheet with baking paper. Wash and cut the bell peppers open, remove the seeds, and cut them into thick strips. Place the strips skin side up on the baking sheet and brush with olive oil. Bake for 25-30 minutes. Then turn off the oven and leave the bell peppers inside so cool for another 15 minutes. This step makes it easier to remove the skin. After 15 minutes, carefully peel the skin of the bell pepper strips.
For the tapenade, add all ingredients to a blender and process them into a slightly grainy mixture.
For the aioli, chop the garlic clove. Add the vegan soy cream, apple cider vinegar, lemon juice, mustard, and salt to a bowl and blend with a hand blender for about 1 minute. Them, while blending, gradually add the canola oil until the aioli has the desired consistency.
Halve the burger buns and toast them briefly in a toaster, on your grill, or in a pan. Briefly fry the burger patties on both sides in a pan with a little oil. Wash and slice the tomatoes.
Arrange the burger as follows: put a spoonful of aioli on the bottom half of the burger bun, then as a fist full of arugula, some tomato slices, a burger patty, grilled peppers, and the olive tapenade, then place the top half of the burger bun on top. And just like that, the burger is ready to be served.
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