Beautiful, healthy AND delicious? A burger?! Really? Impossible!
Yes, it is possible and I will show you how... The #steemit-ironchef theme for this week was a tricky one again. Our honorable creator of this wonderful contest @progressivechef gave us the special task to elevate the traditional simp burger to another level. The rules for this week's round can be read here: STEEMIT IRON CHEF 2018 Act 01 Round 15 : The Final Round.
I wanted to create a nourishing but not too filling and not to heavy version of a burger. I knew the hubby would welcome a low carb dinner. But how is this combinable with a burger - and a vegan burger too!?!
It can be easy as this! I just replaced the burger buns by two sorts of tomatoes. Because both of them where so pretty and meaty looking I bought two regular beefsteak tomatoes and two "Coeur De Boeuf'' tomatoes.
Because I didn't use any flour or breadcrumbs for the patties this dish can count as gluten free too.
Preparations:
I prepared the patties the night before. They are made of mashed cannellini and kidney beans, shredded zucchini, carrots and parsnip and very finely chopped king oyster mushrooms and champignons.
Before I added the mushrooms to the mixture I fried them in vegetable oil and seasoned with salt, smoked salt and to create a nice umami flavor with miso paste and ground white pepper.
I set the patties on a baking sheet covered with baking paper and backed them in the preheated oven (180 degrees Celsius) for 15 minutes each side. I covere the baking paper with a little bit of vegetable oil but I think in the end I would have used much more oil by frying the patties in a pan.
On my visit in Kenya last month I had some plantain crisps. This made me wonder if it would be possible to make french fries made of plantains. The burger theme was the perfect moment to try this out. To be on the safe side I made fries from both: potatoes and plantains:
To replace the cheese on my burger I made a cheese paste from soaked sunflower seeds, cashews, nutrional yeast, smoked paprika powder, sea salt, lemon juice and a dash of tumeric.
To add a 'bacon' component I fried some very thin slices of celery in a pan and seasoned with smoked salt.
The buns - uhm, I mean the tomatoes moved into the still warm oven after 8 cut them into halves. I didn't wanted them to be cooked but slightly warm inside. I like warm and comfy foods in the evening.
And finally, when everything was prepared, I "built" the burger:
first one half of the warmed up tomato topped with some cheezey sayce:
the celery "bacon":
The leaves I used on my burgers where wild herb lettuces, italian vegetable dandelion leaves, ramson and garlic chives sprouts.
the pattie:
More herbs and more cheezey sauce:
Avocado! Any questions?
Finished the first one:
The garlic chives sprouts on top of the second burger add a nice tender garlicy aroma
The hubby was very pleased with the taste and how light this dish finally was. Most of the delicious french fries went into my stomach ... 😜 Oh, and the tomato ketchup is store bought but made with no extra suger. The sweetnes comes from Aceto Balsamico. The vegan mayonnaise is store bought as well but very easy to make at home too. (soy milk, vegetable oil, mustard, lemon juice, salt, kala namak). The slogan on the top of the jar says that they only put things inside you have in your own kitchen.
I am really curious about the other contestants burger creations. Good luck to everyone! 🍔🍀
