FREE SHIPPING FROM 49€** FREE SHIPPING FROM 49€**

12% discount with Code: VORRATSKAMMER12 12% discount with Code: VORRATSKAMMER12

5% DISCOUNT FOR NEW CUSTOMERS 5% DISCOUNT FOR NEW CUSTOMERS

Vegan “BBQ Chicken” Burger by Benedikt Faust

Ingredients

For the “fake” kimchi:

100g Chinese cabbage and 2 nice leaves for the burger

20g daikon radish

20g carrots

1/2 a clove of garlic

10g sushi ginger

1 shallot

1 tbsp soy sauce

1 tbsp red curry paste

Chili flakes as desired

Pinch of paprika

Salt and pepper

(Alternatively, you can use ready-made kimchi)

 

For the green asparagus:

1 spear of green asparagus

1 tbsp olive oil

Salt and pepper

 

For the vegan chicken style chunks:

1/4 to 1/3 of a packet of VANTASTIC FOODS Vegan Chicken Style Chunks

 

For the mayonnaise:

50ml unsweetened soy drink, at room temperature

110ml rapeseed oil

1 tsp mustard

1/2 tsp lemon juice or white wine vinegar

1 tsp salt

1 pinch sugar

 

Plus:

1 burger bun

BBQ sauce

Potato chips or other chips if desired

INSTRUCTIONS

For the “fake” kimchi

Slice the Chinese cabbage, daikon radish, carrots and shallots into narrow strips, and mix with the minced garlic clove and all other ingredients. Leave to marinate for at least one hour.

For the green asparagus

Chop the end off the asparagus spear. Slice the entire asparagus spear (including tip) into approx. 1cm-thick slices, and sear in olive oil in a pan for approx. 2 minutes. Then transfer to a different container, and season.

For the vegan chicken style chunks

Sear the chunks in a little sunflower oil in a pan until nice and crispy.

For the mayonnaise

Put the soy drink, mustard and lemon juice into a high-edged container, and blitz using a hand blender. Then add the oil slowly – a few drops at a time – while leaving the hand blender running. Carry on blitzing until you have a nice, creamy mixture. Blitz until everything is emulsified and creamy. Finally, season to taste.

For your “Wow” burger

Brush the lower half of the burger bun with BBQ sauce. Place a large slice of Chinese cabbage between the two halves of the burger bun, and fill it with the chunks, the asparagus pieces and the “fake” kimchi. Add some splodges of mayonnaise to taste. Serve with a few potato chips if desired. Benedikt Faust hopes you enjoy his vegan BBQ chicken burger!

The fields marked with * are required.