Sunshine Burger Recipe

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Veggie Burger Atelier Extraordinary Recipes for Nourishing Plant-Based PattiesThis burger marries salty feta cheese with lemon and the sweetness of carrots through poppy buckwheat! It’s a refreshing veggie burger. The flavors are typical of Greek and southern European dishes, topped with buttery avocado slices and spicy kimchi for a hot highlight. The deep purple color of this kimchi is achieved by using red cabbage instead of Asian cabbage. Smother with a garlic mayonnaise for a creamy finish.

  • Yield: 4 burgers


For Garlic Mayonnaise
  • ½ scant cup (100 g) mayonnaise
  • 1 teaspoon freshly grated garlic
  • Salt, to taste
For Patties
  • Olive oil or ghee, for frying
  • 1¾ ounces (50 g) feta cheese
  • 1 cup (100 g) roughly grated carrot
  • ½ cup plus 1 tablespoon (100 g) cooked buckwheat
  • 3 scallions, finely chopped
  • 1 tablespoon (15 ml) fresh lemon juice
  • Handful of fresh delicate herbs such as coriander, parsley, and mint, finely chopped
  • Salt and freshly ground black pepper, to taste
  • 4 buns, halved and lightly toasted
For Toppings
  • Avocado slices
  • Garlic Mayonnaise
  • Kimchi or Pink Kraut
How to Make It
    To make Garlic Mayonnaise
  1. Mix the ingredients in a bowl and set aside until assembly.
  2. To make the patties
  3. Combine the patty ingredients in a bowl. In batches, pulse the patty mixture in a food processor into a rough and crumbly texture with visible pieces. Or alternatively, use a fork or your hands to make a sticky texture. Divide the mixture into 4 equal portions and shape each into a patty. Leave the mixture covered in the fridge for 30 minutes or up to 24 hours.
  4. Place a skillet over medium-high heat and add a drizzle of olive oil. Fry the patties for 2 to 4 minutes per side, or until nicely browned.
  5. Assemble on the toasted buns and serve topped with avocado, Garlic Mayonnaise, and Kimchi.

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