- Vegan Burger with Creamy Avocado Dressing -
I love burgers. However, finding vegetarian food and vegan food in Hong Kong isn’t that easy. And what better way to make your favourite food yourself; you know exactly what your putting into the burger, minimize the salt and oil intake, and season it exactly the way you want. This was also so quick and easy to make! Serve this with a side of sweet potato fries and salad, and you have got the perfect meal (that’s also healthy!).
The patty is vegan and the sauce is super nice and creamy (you can make it vegan by replacing soy yoghurt with greek yoghurt, although I don’t really know where to find it in Hong Kong). This was a perfect combination, it wasn’t dry at all even though it’s only made from beans. Add some chives to the sauce and maybe some jalapenos to give it a really nice kick!
The amount of oil and water into the patty is a rough estimate because if you want this want to be healthier, you can add less coconut oil and add a bit more water instead (but you still need oil to hold everything together). The patty however, has to be slightly moist or else when you fry, it will become too dry. If the patty isn’t holding together that well, add a bit of flour. Try, experiment and I'm sure it will be amazing!
Vegan
Recipe:
Makes 4 patties
Ingredients for Patty:
240g of Cannelloni Beans
240g of Chickpeas
4-5 teaspoons of coconut oil
1-2 tablespoons of water
Salt
Black Pepper
Protein mince / Panko Breadcrumbs (to coat the patty)
Dressing:
100g of Avocado
130g of Greek Yoghurt (replace with soy yoghurt so it’s vegan)
Basil
Salt
Others:
Burger bun
Lettuce
Tomato
Food process all the ingredients except for the protein mince / panko breadcrumbs for the patty together. I would suggest adding around half the amount of coconut oil and water first. Then slowly add more liquid so you can control how moist you want the patty to be. Also, always remember to taste test so you can add more salt/ pepper!
Form into a patty and cover with either protein mince (to make it higher in protein) or panko breadcrumbs, which gives it a much crispier texture. I would suggest adding panko breadcrumbs if you’re not gluten intolerant.
Blend the ingredients for the sauce together. You can also add chives, jalapenos, or anything you like to the sauce!
Wash the lettuce, slice the tomatoes.
Turn on the oven to about 160C. Place the burger buns onto a baking tray. Take the buns out when the burger bun is hot and slightly crispy, about 5-7mins.
Put a bit of coconut oil into a non-stick pan and fry the patty until its nice and golden.
Assemble your burger! I added the lettuce, patty, tomato, and then the sauce.