Hashburger with honey-mustard sauce,
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ingrediencie
150 g canned chickpeas 200 g canned red beans 1 tsp oregano 1 tsp granulated garlic 1 tsp granulated onion 1 tsp salt 1/2 tsp ground black pepper 1 pk carrot 1 pk potato 1 tsp smoked minced paprika 2 tbsp spelt flour T630 2 tbsp olive oil 100 g cheddar 2 tbsp full fat mustard 2 tbsp honey 4 pcs burger buns 1 pcs romaine lettuce 4 pcs pickled cucumbers 1 pcs large tomato 1 pcs red onion
progress in the video above
A vegetarian cheddar burger that doesn’t compromise on protein content. Great from the pan, fantastic off the grill too.
1.
Thoroughly mash the chickpeas and beans with a fork and in a deep bowl, mix them together with the oregano, granulated garlic, granulated onion, salt and black pepper. Peel the carrots and potato, grate finely and stir into the mixture, along with the smoked paprika and flour. Make burger patties from the finished mixture.
2.
Place the pan on a medium – to slightly low heat and pour in the oil. After a minute for the oil to heat up, add a patty, or several depending on the size of your pan. Fry for 2 minutes on each side, or until the hashburgers (“hash” as in hash brown, a.k.a. potato patty) are crispy.
3.
Top each patty with slices of cheddar cheese, add half a pint of water to the pan and quickly cover with a lid. It will create enough steamy heat to melt the cheese. After 30 seconds, remove the burgers from the pan so they don’t get too wet.
4.
Make the sauce, which complements the whole dish perfectly in terms of flavour, simply by mixing mustard and honey.
5.
Time to build the finished hashburger. Cut the buns in half, spread a layer of sauce on the bottom one, then place a lettuce leaf and a patty with melted cheese on top. Follow with slices of cucumber, tomato and onion, another layer of sauce and the top of the bun.
6.
Serve with the obligatory chips and coke, or perhaps a non-standard salad, for example? I’ll leave that up to you! Instagram : walrus.buko
