Vegetarian Hamburger with Pickled Carrot Slaw
There is nothing more delicious than a good burger! What appears to be something so simple depends on the quality of it's ingredients and it's preparation. Even if you’re craving a burger, maybe opt for a vegetarian version. There are some really good vegetarian and vegan versions available. Go and choose your favourite and use it in this recipe
Serves 2
Ingredients
2 hamburger buns
2 vegetarian hamburgers of your choice
4 tablespoons mayonnaise
1 tablespoon miso
1 large carrot, about 300g
75g rocket
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon sugar
salt and pepper
Method
Peel the carrot and coarsely grate. Place in a bowl with 2 tablespoons white wine vinegar, 1 teaspoon sugar, salt and pepper. Set aside to pickle.
Place the mayonnaise in a bowl and whisk through the miso. Set aside.
Cut the hamburger buns open. Heat a frying pan with 1 tablespoon olive oil and toast the buns on the cut side until golden. Remove from the pan.
Add 2 tablespoons olive oil and fry the hamburgers until golden, about 2-3 minutes on each side.
Spoon the carrot slaw on to the bottom half each bun. Lay a hamburger on each followed by a spoonful of miso mayonnaise. Top with the rocket and serve.
Nederlands
voor 2 personen
Ingrediënten
2 hamburger broodjes
2 vegetarisch hamburgers, naar keus
4 eetlepels mayonaise
1 eetlepel miso
1 peen van ongeveer 300gr
75gr rucola
2 eetlepels olijfolie
2 eetlepels witte wijnazijn
1 theelepel suiker
zout en peper
Bereiding
Schil de peen en rasp grof. Doe het in een kom met 2 eetlepels witte wijnazijn, 1 theelepel suiker, zout en peper. Zet opzij om te pekelen.
Doe de mayonaise in een kom en klop de miso er doorheen. Zet opzij.
Snijd de broodjes open. Verwarm een koekenpan op medium vuur met 1 eetlepel olijfolie en rooster de broodjes op de gesneden kant goudbruin. Haal ze uit de pan.
Voeg 2 eetlepels olijfolie toe aan de pan en bak de hamburgers goudbruin, ongeveer 2-3 minuten aan elke kant.
Lepel de wortelsalade op de onderste helft van elk broodje. Leg een hamburger op elk broodje, gevolgd door een lepel miso mayonaise. Maak af met de rucola en serveer.
Bulgur Salad with Roasted Carrot and Tenderstem Broccoli
Enjoy a relaxed Sunday and end it with a healthy and exciting salad, sipping a glass of wine and watching the sun slowly dip into the horizon.
English
serves 2
Ingredients
200g bulgur wheat
2 carrots
300g tenderstem broccoli
1 bunch mint
75g pecan nuts
1 lime
5 tablespoons pomegranate syrup
4 tablespoons olive oil
salt and pepper
Method
Preheat an oven to 200°C. Bring a pan of salted water to the boil. Peel the carrot and finely slice diagonally. Cut the hard stalk ends off the broccoli.
Place the carrot and broccoli, 3 tablespoons olive oil, salt and pepper in a roasting dish and roast in the oven for about 15 minutes.
Place the bulgur in the pan of boiling water and simmer until cooked, about 10-12 minutes. Drain off the water from the bulgur.
Heat a frying pan over medium heat with 1 tablespoon olive oil and roast the pecan nuts until golden. Pick the mint leaves and finely slice into thin strips.
Roughly chop the pecan nuts. Mix the roasted vegetables with half the mint and lime juice to taste. Season with salt and pepper. Spoon the salad on to a plate, sprinkle over the remaining mint and pecan nuts and drizzle the pomegranate syrup over.
Nederlands
voor 2 personen
Ingrediënten
200gr bulgur
2 wortelen
300gr bimi
1 bosje munt
75 gr pecannoten
1 limoen
5 eetlepels granaatappelsiroop
4 eetlepels o lijfolie
zouten peper
Bereiding
Warm de oven voor op 200 C. Breng een pannetje water met zout aan de kook. Schil de wortel en snijd in dunne schuine plakjes. Snijd de harde uiteinden van de bimi af.
Doe de wortel samen met de bimi, 3 eetlepels olijfolie, zout en peper in een ovenschaaltje, rooster in de oven voor 15 minuten.
Doe de bulgur in het pannetje met kokend water en kook gaar in ongeveer 10-12 minuten. Giet water af van de bulgur af.
Verwarm een koekenpan op medium vuur met 1 eetlepel olijfolie, rooster hierin de pecannoten goudbruin. Pluk de blaadjes van de munt en hak fijn in dunne reepjes.
Hak de pecannoten grof. Meng de geroosterde groenten door de bulgur met de helft van de munt en sap van limoen naar smaak, zout en peper. Schep de salade op het bord, bestrooi met de resterende munt en pecannoten, drizzel er granaatappelsiroop overheen.
Lamb Burgers with Crispy Carrot and Feta
A recipe for all those meat-lovers! We all love a good burger and this is a great twist on a lamb burger. Lamb is perfectly in season in spring and the protein everyone should be eating now.
English
Ingredients
400g minced lamb
4 brioche buns
1 large carrot
60g feta
50g sriracha
75g rocket
2 spring onions
2 teaspoons ground cumin
4 tablespoons olive oil
salt and pepper
Method
Preheat an oven to 200°C. Peel the carrot and using the vegetable peeler, cut into long ‘ribbons’. Finely slice the spring onions.
Season the minced lamb with the spring onions, ground cumin, sriracha, salt and pepper to taste and shape into 4 hamburgers. Place the carrot ribbons on an oven tray and mix with 3 tablespoons olive oil, salt and pepper. Roast until they are crispy, about 20-25 minutes.
Place the brioche buns in the oven for 5 minutes and slice in half.
Heat a grill pan over medium heat with 1 tablespoon olive oil and grill the hamburgers for 3-4 minutes on each side. Crumble the feta.
Spread the remaining sriracha over the buns and place on the rocket. Lay on a burger and sprinkle the crumbled feta over. Top with the crispy carrot and close with the remaining bun half.
Nederlands
Ingrediënten
400g lamsgehakt
4 briochebroodjes
1 grote winterpeen
60g feta
50g sriracha
75g rucola
2 lenteuien
2 theelepels komijnpoeder
4 eetlepels olijfolie
zout en peper
Bereiding
Verwarm de oven voor op 200C. Schil de wortel en trek slierten met de dunschiller. Snijd de lenteuien fijn.
Kruid de lamsgehakt met de gesneden lenteuien, komijn, sriracha, peper en zout naar maak en maak er 4 hamburgertjes van. Doe de wortelslierten in een ovenschaal met 3 eetlepels olijfolie, zout en peper en rooster ze “crispie” in de oven voor ongeveer 20-25 minuten.
Doe de broodjes voor 5 minuten in de oven en snijd ze daarna overlangs in tweeen.
Verwarm een grillpan op medium vuur met 1 eetlepel olijfolie en grill de hamburgers 3-4 minuten aan elke kant. Kruimel de feta.
Verdeel de resterende sriracha over de broodjes, leg de rucola er bovenop. Leg op de rucola de hamburger en kruimel de feta er overheen. Verdeel de wortelslierten over de feta en zet de andere helft van het briochebroodje er bovenop.
Vegetarian Hamburger with Pickled Carrot Slaw
We've all spent the summer barbecueing and the likes of hamburgers, sausages and steaks but sometimes it's time to take one of those familiar items and give it a more conscious twist. Here is our recipe for vegetarian hamburgers. There are a number of good versions available in the supermarkets. It's best to try out a few and find out which your favourite is.
Serves 2
Ingredients
2 hamburger buns
2 vegetarian hamburgers
4 tablespoons mayonnaise
1 tablespoon miso
1 large carrot (300 g)
75 g rocket
2 tablespoons olive oil (2 tablespoons)
2 tablespoons white wine vinegar (2 tablespoons)
1 teaspoon sugar
salt
pepper
Method
1
Peel the carrot and coarsely grate. Place in a bowl with 2 tablespoons white wine vinegar, 1 teaspoon sugar, salt and pepper. Set aside to pickle.
2
Place the mayonnaise in a bowl and whisk through the miso. Set aside.
3
Cut the hamburger buns open. Heat a frying pan with 1 tablespoon olive oil and toast the buns on the cut side until golden. Remove from the pan.
4
Add 2 tablespoons olive oil and fry the hamburgers until golden, about 2-3 minutes on each side.
5
Spoon the carrot slaw on to the bottom half each bun. Lay a hamburger on each followed by a spoonful of miso mayonnaise. Top with the rocket and serve.
Lentil Salad with Avocado and Goats Cheese
A delicious salad which combines both the end of winter and beginning of spring.
Serves 2
Ingredients
200g puy lentils
1 shallot
2 cloves garlic
1 bunch carrots
2 sticks celery
1,5 teaspoons caraway seeds
3 sprigs thyme
2 avocado's
1oo g soft goats cheese
75 g purslane
7 tablespoons olive oil
2 tablespoons red wine- or sherry vinegar
Salt and pepper
Method
1
Preheat an oven to 230° C. Finely chop 1 carrot, the shallot, garlic cloves and celery sticks. Peel the remaining carrots and cut lengthways in half. Place on a roasting tray with 3 tablespoons olive oil, salt, pepper and the caraway seeds and roast for 15 minutes.
2
Heat a pan over medium heat with 2 tablespoons olive oil and sweat the shallot, carrot and celery for 5 minutes. Add the garlic and fry for a further 1 minute. Add the thyme and lentils and enough water until the lentils are covered. Bring to the boil and simmer gently for about 15 minutes until the lentils are al dente.
3
Drain off any excess liquid and return the lentils to the pan. Season with 2 tablespoon olive oil, 2 tablespoons red wine – or sherry vinegar, salt and pepper. Set aside to cool off slightly.
4
Peel the avocado's and slice thinly. Crumble the goat’s cheese and remove any hard stalks from the purslane.
5
Mix the purslane through the lentils and spoon on to a plate. Place the sliced avocado on the side and top with the roasted carrots. Sprinkle over the crumbled goats cheese and serve.