On a warm summer evening is nothing better than to spoil friends and family with a “Burger & Fries” dinner!
I find that a plantbased meal with familiar elements like a burger and mayo is so much more easy to try when one is used to more traditional foods. So this is more a transitional meal to a high raw, vegan & glutenfree lifestyle. A great introduction to plantbased living! Serving a meal like this makes me happy as a mom, especially if everybody enjoys there meal.
The burgers are chickpea based with a lot of veggies added, sweet potato fries, homemade mayo ( working on the recipe ), avo sauce, beet salade, corn and chopped green herbs salad.
You can also try my RAW Nut Fennel Burgers!
Recipe for the Veggie Burgers, 12 portions
2 cups ( sprouted) cooked chickpeas
2 cups chopped zucchini
1 cup baked pumpkin/sweet potato puree
3 spring onions, sliced thinly
1 clove of garlic, smashed
2 Tbsp. fresh thyme leaves
1 tsp. pink salt to taste
1 tsp. psyllium husk powder
1/2 cup quinoa flakes
1/2 cup ( glutenfree ) oatmeal
1/2 cup water, start with a little and add more if needed, the burgers are best if you allow them to stiffen up a bit for a few hours. The dough will become a little thicker. It should not be too dry or too wet.
black pepper to taste
Place the first 3 ingredients in a foodprocessor with a S-blade and start working it until it becomes fine. Add the remaining ingredients, save the onion and thyme for last so these behold there texture.
Let it thicken up and form the burgers. This makes quite a lot, I had 12, so also enough to freeze for later or bake extra for lunch!
I baked them in the oven on about 375F/200C for 30 minutes or until golden. Turn halfway. These can also be baked in a frying pan, mine just stick to everything and did not want to mess up my pretty burgers.
And now the recipe for egg-less Mayo, creamy and thick! Lovely with the fries, on sandwiches or as a base for a dressing.
Ingredients for 2 and 1/2 to 3 and 1/2 cup of mayo. If you are using a small blender, you can also half the ingredients for a smaller portion.
- 1 cup almondmilk or plantbased milk of choice, soy milk works very good
- 1 Tbsp. mild mosterd
- 1 Tbsp. apple cider vinegar or lemon juice
- 1 tsp. pink salt
- 1 tsp. maple syrup or a drop of stevia
- 1 and 1/2 to 2 and 1/2 cups of unroasted cold pressed sesame oil, neutral flavor, less omega 6 than sunflower oil, higher in oleic acid, omega 9. You can also use half or 1/3 of olive oil, but always start with the sesame oil and once it thickens start adding some olive oil. This combo or pure sesame oil is better regarding inflammation caused by too much omega 6.
Put all the ingredients in a blender and process briefly. Start pouring the oil in a SLOW stream in the running blender with the rest of the sauce. The mayo does not thicken gradualy but quite quickly. The needed oil can vary between 1 and 1/2 to 2 and 1/2 cups. Keep refrigerated in a clean glass jar.
I served the burgers with oven bake sweet potato fries, corn on cob, chopped green salad with lots of fresh herbs, mashed avo with lie and salt, eggless mayo and a raw beet salad made of grated beets, fresh dill, apple cider vinegar, drop of stevia and some pink salt.
I love these great summer evenings with nice food, family, friends and fun!