Since I tried the vegetable burgers I have not stopped experimenting and trying new versions and although I like some more than others, they are all delicious. Some time ago we shared with you these vegetarian burgers, they were our favorites so far, but the veggie burgers that we show you in this entry we like them more.

Vegan cuisine is not as widespread in our country as in others and sometimes it is difficult to eat outside the home. The same thing happens to people with intolerances, they have many more limitations than most of the population. That’s why I was curious when I saw that McDonald’s had opened vegetarian restaurants in India. Apparently there are also vegetable options in other countries and although I consider that this restaurant chain is not the healthiest and most ethical option to eat, I was curious to know what their burgers would be like, so this recipe is based on one of them.

Ingredientes

Scale

  • 3 patatas medianas (450 gramos ó 16 onzas)
  • 1/2 taza de guisantes (70 gramos)
  • 1 cebolla morada
  • 3/4 de taza de harina fina de maíz (95 gramos) + un poco más para rebozar las hamburguesas
  • 1 cucharada de aceite de oliva virgen extra
  • 1 cucharada de semillas de sésamo
  • 1 guindilla o pimienta cayena o una pizca de cayena en polvo
  • 1 cucharadita de jengibre en polvo
  • 1 cucharada de cilantro en polvo
  • 1 cucharadita de comino en polvo
  • 1 cucharada de zumo de limón

Para la salsa:

  • 1 paquete de tofu firme (275 gramos/10 onzas escurrido o 400 gramos/14 onzas sin escurrir)
  • 2 cucharadas de aceite de oliva virgen extra
  • 1 cucharada de vinagre de manzana
  • 3 cucharadas de zumo de limón

Instructions

  1. Steam or abundantly cook the potatoes boiling water for about 20 minutes or until tender. Remove the water and let cool.
  2. While the potatoes are cooking, cook the peas. We use frozen peas so we follow the manufacturer’s instructions (we boil them for about 8 minutes). Remove the water and let cool.
  3. Put the oil in a pan and brown the sesame seeds and the chopped cayenne for 1 or 2 minutes. Add the red onion and cook for about 2 minutes. Add the peas and leave until the vegetables are browned. Remove from the heat and let cool.
  4. When all the ingredients are cold, put the potatoes in a large bowl, mash them with a fork, add the ginger, coriander , cumin and fine cornmeal . Add the onion and peas. Mix well with your hands or with a spoon. Add the lemon juice and stir again. The dough shouldn’t stick to your hands, but it shouldn’t be too dry either, and it should be easy to work with.
  5. Drizzle the burgers in a bit of fine cornmeal, though this step is optional and we grill them until golden brown on both sides (about 5 minutes on each side).
  6. For the sauce, just put all the ingredients in a blender and beat until well integrated.
  7. Brown a couple of hamburger buns, spread the sauce, put lettuce, the hamburger. a couple of tomato leaves and a little more sauce.

Notes

Recipe adapted from Sanam’s Kitchen.< /p>

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