Rainbow Burgers

Servings: Makes 4

Ingredients

In each large red cabbage leaf:

1
Beetroot/Beet Burger (see recipe)
2-3 tbsp
Curry Mix (see recipe)
5-7
Pickled Red Onion Rings (see recipe)
4 slices
nectarine, peach or persimmon (depending on season)
Edible purple flowers such as cornflowers and lilac

For the Beetroot/Beet Burgers

120g (4.5 oz)
50g (1.7 oz)
1 tsp
¼ tsp
natural smoke aroma (available in well-stocked supermarkets) or ½ tsp smoked paprika
A few grinds of black pepper

For the Curry Mix

For the Pickled Red Onion Rings

100ml (3.5 fl oz)
200ml (7 fl oz)
water
100ml (3.5 fl oz)

Method

1

Bend the red cabbage leaf in the middle so you get one bottom and a “lid”.

2

Place a thin bed of lettuce in the bottom of the cabbage leaf.

3

Place the beetroot/beet burger on top of the salad.

4

Drizzle the curry mix over the burger and top with the Pickled Red Onion Rings.

5

Place slices of fruit on top and sprinkle over some thyme and flowers.

6

For the Beetroot/Beet Burgers: Grind the pumpkin seeds to a flour in a food processor.

7

Blitz all the remaining ingredients together with the pumpkin seed flour in a food processor to make a coarse mixture.

8

Divide into 4 burgers.

9

For the Curry Mix: Mix together all the ingredients with a balloon whisk.

10

For the Pickled Red Onion Rings: Mix together the vinegar, water and agave syrup in a large, clean screw-top jar.

11

Add the star anise and onion rings, seal the lid and leave to marinate for at least 1 hour Store in the sealed jar and keep for up to 5 days in the refrigerator.

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