22 Jul Avocado Bun – Chick Pea – Burger with Vegan Mayonnaise (with aquafaba) and Roasted Baby Corn

Ingredients (serves 4)
4 avocado’s
sushi vinegar
sesame seeds
toppings of your choice: baby corn, tomato, lettuce, coriander etc.

For the chickpea burgers:
1 can chickpeas (±400 gr.)
1 shallot, chopped
1 tsp. cumin powder
1 tsp. sushi vinegar
1 tsp. chili flakes
1 clove garlic, chopped
1 tsp. paprika powder
4 tbsp. panko (or breadcrumbs)
1 tbsp. ketjap of soy sauce
fresh parsley
pepper and salt to taste

For the mayo:
150 ml chickpea liquid (from can)
2 tbsp. sushi vinegar
2 tsp. dijon mustard
500 ml vegetable oil
salt to taste

Combine all ingredients for the burger in a food processor until thoroughly combined. Form (with wet hands) 4 firm burgers, cover with cling film foil and let it set in the refrigerator for approximately 30 minutes. Meanwhile make the mayonaise, use a hand blender to combine chickpea liquid, sushi vinegar, mustard and salt. Continue until it’s completely smooth. Slowly drizzly (while continuing with the hand blender) in the vegetable oil, a mayo like smooth thick substance will form. Add extra salt to taste!
Heat some oil in a frying pan and add burgers, bake for ± 4 minutes on each side. Until crispy and golden brown. Meanwhile cut the avocado’s (horizontally) in half, remove the skin and pit. Cover in sushi vinegar completely (to remain it’s color) and cut a small piece from the bottom of each – so the burger will stand perfectly. Start building your burger, by adding the burger, toppings of your choice and finish with a dollop of mayo! Don’t forget to sprinkle some sesame seeds on top!


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