You know, it's not easy being a vegetarian. According to one research 84% will sooner or later return to meat-eating and according to another one third will fall off the wagon drunk (!!!)
Having myself returned to the carnivore existence after a 1,5-year-hiatus I can totally understand that. I mean, no-one's going to get a craving for a carrot at 3am. No-one's going to wake up to desperate need for kale, right?
These burgers, made with soy fillets and I can tell you the (very sceptic) test audience fell quiet (for all the right reasons, mind). "So damn good!" uttered the El Mercados. "So bloody good I actually forgot I was eating vegetarian food!" said the Tzatziki Champion (right before reaching for more...)
The secret's in the marinade. That's the way to get flavour into those things. Feel fee to dump them into marinade already the night before, if you need to. As far as breading and deep-frying goes, these babies are actually soooo much more grateful than, say, chicken. With these you'll never have to worry about overdoing the deep-frying as these won't get dry the way chicken would - instead they stay crunchy on the outside and juicy on the inside.
And should you want to make your own brioche burger buns, just see over here for the recipe!
Having myself returned to the carnivore existence after a 1,5-year-hiatus I can totally understand that. I mean, no-one's going to get a craving for a carrot at 3am. No-one's going to wake up to desperate need for kale, right?
These burgers, made with soy fillets and I can tell you the (very sceptic) test audience fell quiet (for all the right reasons, mind). "So damn good!" uttered the El Mercados. "So bloody good I actually forgot I was eating vegetarian food!" said the Tzatziki Champion (right before reaching for more...)
The secret's in the marinade. That's the way to get flavour into those things. Feel fee to dump them into marinade already the night before, if you need to. As far as breading and deep-frying goes, these babies are actually soooo much more grateful than, say, chicken. With these you'll never have to worry about overdoing the deep-frying as these won't get dry the way chicken would - instead they stay crunchy on the outside and juicy on the inside.
And should you want to make your own brioche burger buns, just see over here for the recipe!
Serves four
Caribbean veggie burgers:
4 soy fillets (or 8 in case you're using bigger buns)
1 l vegetable stock
Marinade:
1 dl soy sauce
0,5 dl honey
the finely grated zest and juice of a lime
1,5 tbsp minced fresh ginger
1 red chilli
1,5 rkl oil
For breading:
1 dl flour (ca be substituted with coconut or soy flour)
2 egg, whisked
a couple of dl coconut flakes
Oil, to fry
Cook the soy fillets in the stock for 10 minutes, steam drier and place in the marinade - from anywhere to 4 hours until the next day. Drain on a kitchen towel.
Wipe the fillets dry, drench in flour, then dip in the egg and cover with coconut flakes. Deep-fry until golden, 6-8 minutes.
Mango,chili and ginger dressing:
1,5 dl mayonnaise
3 generous tbsp mango purée (baby food works fine!)
1/2 - 1 red chilli (depending on your size)
1/2 - 1 tsp minced ginger
A pinch (about 1/2 tsp curry powder
Combine the ingredients and hey, ho, let's go!
Coriande, garlic and lime dressing:
1 large bunch coriander
1 jalapeño
the juice of a lime
1,5 tbsp oil
(salt, pepper, if needed sugar)
Blizz the ingredients and helloo, Bob - your uncle!!!
To serve:
salad leaves, tomato slices, thinly sliced red onion, fresh coriander
Steam the buns, stuff, accessorize as you please and serve.
With polenta fries or sweet potato fries.
ANYONE FOR SECONDS?
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