The best way to enjoy isolation is with a burger in one hand. You'll love this delicious burger cooked and photographed by the amazing @zoealonergan
P.S. its 100% vegan.
Just remember don't panic start cooking!! If you can't get hold of some of the products listed below just swap them out for local variations.
Let's be honest, when it comes to burgers it's all about the paddy and the sauce!
Make the sauces ahead of time and then just cook up the burger and salad when you're ready!
Citrus Pickled Onions
1/2 teaspoon whole peppercorns
1 teaspoon fine sea salt
1–2 tablespoons honey
In a small saucepan, stir together the citrus juice, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. Place the peppercorns and the thinly-sliced leek in a jar. Pour the hot citrus mixture over the leeks. Place the lid on top and give the jar a quick shake. Let the leeks marinate for 30 minutes. Serve immediately. Or refrigerate in a sealed container for up to 2 weeks.
Chipotle Cashew Queso
1.5 cups raw cashews
3 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1 pinch chili powder
1 chilli
1 tablespoon olive oil (optional)
hot water
Add raw cashews to a food processor or blender and process into a butter, scraping down sides as needed. Add in spices and chilli and mix until until a spread is formed. You may need to add a little oil and some very hot water to help things blend together. Store in a jar and refrigerate to keep fresh, and use as a dip or spreadable cheese.
Burgers
lettuce
Citrus Pickled Onions (above)
Chipotle Cashew Queso (above)
pickled jalapeños (optional, for extra heat)
Cook burger patties according to packet instructions. Lightly toast rolls under a grill and then spread both sides with queso. Top rolls with lettuce, burger patties, tomato, pickled onion and jalapeños.
Enjoy and remember to share your creations with our FB group - Foodies of YFC
