Another one recipe of a delicious veggie burger. Warm homemade spinach bun, firm and juicy purple sweet potato patty, spicy wasabi mayo and probiotic beetroot sauerkraut.
Nothing beats a delicious burger on a chilly evening!
Let`s start from gluten-free buns.
The first step is to make green colouring using baby-spinach leaves. Blanched spinach is a great food colouring. It has a vibrant colour which more stable for high-temperature baking than fresh spinach.
Put the spinach leaves in the pan with half of cup of boiling water, and allow them to boil for about 30 seconds until you see a bright green colour. Chill it slightly, then blend blanched spinach with a remaining liquid in a high-speed blender. The green colouring is done.
Combine 1/2 cup of warm (but not hot) spinach mix, yeast, sugar and cooking oil, mix together using a whisk. The mix will start bubbling, it takes about 5-10 minutes. Add flour, baking powder, and salt. Mix well, then knead for about 8 minutes until you get a smooth, supple dough. Add another tablespoon of flour during the kneading process if the dough is too sticky. A right amount of flour is very important. If the flour is not enough, buns cannot keep the shape properly.
I use all-purpose gluten-free mix flour (Edmonds brand, New Zealand), but any all-purpose flour will work for this recipe.
Place the dough into the oiled glass bowl, cover with a damp tea towel and let it rise minimum twice at a warm place. I keep it in the 50C oven for about 1,5 – 2 hours.
Transfer dough to a floured work surface and pat to flatten bubbles and form into a long sausage shape. Divide the dough into 4 equal pieces. Form each piece into a round shape, gently tucking ends underneath. Place the buns on a baking paper lined sheet. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
Preheat oven to 180С (350F).
Very gently and lightly brush tops of buns with oil without deflating the risen dough. Sprinkle each bun with some sesame seeds.
Bake in the preheated oven for about 10 minutes.
Purple Dawn is a new variety of kumara (sweet potato) with purple skin and flesh. I personally find this variation of kumara more textured and less sweet than golden kumara. And this makes Purple Dawn perfect for the veggie burger.
The sticky ingredients can help to hold the burger patty together. Mashed black beans work great here.
Don`t miss some tips that can help you to make The Perfect Veggie Burger.
For Purple Sweet Potato Patty.
Peel the sweet potatoes. Cut into chunks and place into a steamer for about 20 minutes, until they become really soft. Mash a hot sweet potato using potato masher until smooth.
Preheat the oven to 180C fan bake/ 350F.
Combine all ingredients in the bowl mix well and chill in the fridge for about 30 minutes.
Divide the mix into 4 equal parts and roll into patties using your hands. Keep your hands are damp. It helps to prevent sticking. Place burger patties on the tray lined with baking paper. Slightly coat the surface of the patties using cooking oil spray and sprinkle with sesame seeds. Bake the buns for about 20-30 minutes until outside is nice and crispy.
For Wasabi Mayo. Combine mayo and wasabi paste in a small bowl and mix well using the whisk.
Tuck a veggie patty into a warm green bun, covered with lettuce, add a dollop of wasabi mayo and Heart Beet Kraut. Serve with a green salad. Enjoy!
Add some purple love to any meal with this delicious Living Goodness Heartbeet Kraut. A fermented food this colourful has to be healthy for you – and it is! Rich in live probiotics, this raw cabbage and beetroot kraut is fermented for a tangy sweetness that will only leave you wanting more. If that doesn’t get your heart racing (or rather, beating!) and your taste buds tingling, what will?!
Heart Beet Kraut is the perfect fermented food for any meal. We recommend enjoying it with tacos, sandwiches, coleslaw, salads or as a yummy condiment for any meat dish. Out of all fermented foods, this one has to be the prettiest – add a sprinkle on any salad for instant glam to your foodie pics!
For 4 buns:
- 1/2 cup water
- 3 cups Baby spinach, washed and drained
- 1 teaspoon dry yeast
- 1/2 Tbsp canola oil
- 1,5 Tbsp sugar
- pinch of Himalayan salt
- 1/4 teaspoon gluten-free baking powder
- 1 1/2 cups all-purpose gluten-free flour (I used Edmonds brand, All purpose Gluten Free flour)
+ Black and white sesame seeds
+ Baking paper
+ Canola oil for buns greasing
IngredientsPurple Kumara (sweet potato) Patty
for 4 Burgers Patties
- 3 medium-size Purple Dawn kumara tubers (about 800g), peeled and cut into chunks
- 1/2 cup Cooked/canned black beans, mashed
- 1 Tbsp Brown rice flour
- 1/2 teaspoon Smoked Paprika
- pinch of Cayenne pepper powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Mustard powder
- splash of Olive oil
- sea salt
+ Sesame seeds
+ Cooking oil spray
For Wasabi Mayo:
- 3/4 cup Vegan mayonnaise or Cashew Mayonnaise
- 1/2 teaspoon Wasabi paste
- 4 leaves Romaine (or cos lettuce)
- 1 cup Living Goodness Heartbeet Kraut