Recipe for a Loaded Vegan Burger made with Harvest Gourmet 100% Plant-Based Protein, instructed by Chef Jodi-Ann Palmer, carried out by Nabihah Plaatjes
Photo Credits Ziyaad Plaatjes
As more South African’s shift to a plant-based diet, Harvest Gourmet™, Nestlé Professional’s new meat-free alternative, answers the call of Flexitarians who want to eat less meat but don’t want to feel like they are eating vegetables. Learn more by clicking HERE.
Yield: 1 serving
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Roasted Garlic Aioli
30ml Mayonnaise (Vegan optional)
2ml Garlic clove, roasted, finely chopped
2,5ml Lemon Zest, fresh
2ml Lemon juice, fresh
1ml Salt, fine
40g Mushrooms, button, sliced
20ml Olive Oil
5ml Garlic, crushed
1ml Salt, fine
1x Harvest Gourmet Patty
30ml Vegetable Oil
30ml BBQ Sauce (I actually used Steers Prego Sauce)
1x Burger Bun
30ml Roasted Garlic Aioli
2 leaves Lettuce, iceberg
1 slice Tomato, ripe (I substituted tomato with green pepper)
2 slices Red Onion
30ml Onion Marmalade
For the Garlic Aioli:
Combine the mayonnaise, roasted garlic, lemon juice, lemon zest and salt, and stir well. Set aside.
To keep within the plant-based theme, I used Bwell's Mayonnaise which is suitable for vegans.
For the Garlic Mushrooms:
Heat the oil in a large pan over a medium high heat.
Fry the mushrooms for 3-4 minutes until they start to brown.
Reduce the heat to medium. Add the garlic and herbs and fry for another 2 minutes. Remove from the pan and set aside.
For the Burger Build:
Heat the vegetable oil over a medium heat.
Add the frozen patty and fry for 4 minutes per side.
Base with the sauce (I used Steers Prego Sauce) on each side and fry for another 2-3 minutes on each side until cooked through.
Place the toasted heel of the burger (the bottom part of the bun) on the serving plate.
Spread the roasted garlic aioli on the heel.
Top with iceberg lettuce, tomato (I omitted tomato and substituted with green pepper slices), and red onion slices.
Place patty on top.
Place the mushrooms on top of the patty and the onion marmalade on top of the mushrooms.
(For onion marmalade, I did not buy it ready made so I made it: I thinly sliced 1 onion, heated butter in a small pot, then put the onions in to fry, added some golden syrup, and some apricot jam)
Thereafter, before closing up the burger with the toasted crown (the top part of the bun), I drizzled some Nando's Vegan Perinnaise all around, and on the accompaniment - potato wedges.
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Nabihah Plaatjes is the Co-Founder of iloveza.com.
She is an Award-Winning Entrepreneur, Change Agent, Published Contributing Author, Journalist, Marketing and Social Media Specialist, a Bachelor of Arts graduate, and has been writing since the age of 9.
Nabihah is passionate about Brand Awareness and Brand Loyalty and uses her knowledge in these fields together with her copywriting, editing and proof-reading skills to bring brands to life.
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