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Hello fellow food lovers.
I'm sharing vegetarian recipes for wholesome foodies here.
My book "Bowls of Goodness"  is released in January 2017.

Veggie burger with dill & mustard sauce, hot pickles and artichoke cream

Veggie burger with dill & mustard sauce, hot pickles and artichoke cream

The hot weather these recent days had me taking a very cool premiere dip in the salty sea water here on the dutch coast. I'm so excited that the summer is finally here and I'm going to do my best to enjoy it the short while it lasts.

Visiting the beach really ties back to the recipe that I was working on this week. A golden juicy, veggie burger with a sweet dill & mustard sauce and "Buddhas Smile" (my hot kimchi style sea weed pickle). A real delicious "after beach" burger.  The dill sauce and the sea weed had me feeling like I was still enjoying the ambiance of the ocean.

The dutch waters might be cold, but the dutch people aren't known to be squemish!

The dutch waters might be cold, but the dutch people aren't known to be squemish!

The burger itself is given a boost of flavors with garlic, sambal and umeboshi. You can easily use the basics of this burger recipe to experiment further with flavors. The texture makes for a good bite and it's easy to work with, keeping nicely together while frying. So an excellent basic recipe to build on.

It's all in the contrasts.  

It's all in the contrasts.

 

 

In today's version the combination of toppings are the real stars. It's all about the contrasts of flavor. The punch of the hot chili pickle and the sweet dill sauce with fresh cucumber and avocado will wakes up your taste buds . Now if you didn't feel like pickling "Buddhas smile" before enjoying this burger you can still make a similar style of flavor by adding a store bough pickle and chili sauce. The sweet dill and mustard sauce is very easy to make. You can sub the cashew sauce and almond milk with regular mayonnaise using the same measurements.

 

In this recipe I used an artichoke cream with parmesan cheese,  if you like to keep it vegan you can use nutritional yeast instead. Can't get a hold of marinated artichoke hearts? Make a lemony hummus instead. It will do the trick. The recipe is written for four persons and can easily be doubled to eight for a bigger bunch.

Veggie burger with dill & mustard sauce, hot pickles and artichoke cream

Makes 4 burgers

INGREDIENTS:

Burger

½ cup cooked beluga or de puy lentils ( 1 ⅕ dl )
⅗ cup chickpeas ( 1 ½ dl )
⅖ cup cashew nuts, crushed ( 1 dl )
1 cup oats ( 2 ½ dl)
¼ cup carrots, grated ( ⅗ dl )
1 tbsp broken flaxx seed
1 tbsp soy sauce
½ tbsp lemon juice
½ tbsp Umeboshi (can be subbed for soy)
1 tbsp dried oregano
1 tsp paprika powder
1 bunch fresh basil roughly chopped
½ onion, finely diced
2 garlic cloves, crushed
½ tbsp sambal
½ tbsp olive oil
1 tsp fine salt
Pinch of black pepper
4 bread buns, halved, to serve

Toppings

Artichoke creme
½ cup artichoke hearts, marinated in vinegar and oil ( 1 ⅕ dl )
¼ cup cannellini beans ( ⅗ dl )
2 tbsp parmesan cheese, grated fine (can be subbed with nutritional yeast)
2 tbsp extra virgine olive oil
1 garlic clove
juice of half lemon
water to thin out if needed
Salt & pepper to taste

Dill and mustard cashew sauce
1 tbsp fresh dill, chopped fine
2 tsp runny honey
1 tbsp almond milk
1 tbsp cashew butter
2 tsp japanese rice vinegar for sushi (can be subbed for white wine vinegar)
1 tsp mild mustard
1 tbsp Olive oil
1 tbsp lemon juice
½ tsp fine salt

Additional toppings:
fresh cucumber, sliced fine
Avocado slices
fresh green leaves, like spinach or rucola
Pickle "Buddhas Smile" recipe here (can be subbed with another pickle and a chili sauce)
Pickled or sauted onions
Plus add favorite burger toppings that can fit.

 

HOW TO:
Mix the ingredients for the dill sauce and the artichoke creme in a bowl each and set aside.
Preheat the oven to 60 ℃. Add the burger ingredients to a bowl and pulse with a hand mixer carefully. You don't want to overdo it so it becomes a hummus, just break up the ingredients a bit, so it's stickier and a texture remains. Taste it to see if you need more salt and pepper. If the mix is too wet add a little more broken oats. Place a sheet of baking paper on your working space and begin dividing the mix into four, form into a ball in your hands and flatten out making four nice round burger shape about 1 cm thick on the baking paper.  Heat up a frying pan on medium to low heat and add tbsp coconut oil, fry each  burger for a few minutes on each side, they should be nicely golden brown when they're done. Salt lightly and transfer the fried burgers to an oven tray and keep warm in the oven until assembly.

Build your burger, starting with a layer of green leaves, then add a layer of artichoke cream and avocado slices, next your burger topped with hot pickle (Buddhas smile or chili sauce and pickle), next add some fine slices of fresh cucumber and drizzle the dill and mustard sauce over it. Voila, put the top part of the bread on and you're set to eat. Enjoy!

The burger recipe was tested three times, this was the first attempt, though a beautiful texture and color, I decided to swop the tempeh used here for chickpeas instead.

The burger recipe was tested three times, this was the first attempt, though a beautiful texture and color, I decided to swop the tempeh used here for chickpeas instead.



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