Meet the ultimate vegan burger for summer.
These meat-free burgers combine sweet, savory, creamy, crunchy texture, and a little bit of spice all in one bite. It starts with a green pea guacamole mixed with peppery hot sauce, tropical mango, smoky cumin, garlic clove, zesty lime, and fresh coriander. The crown jewel — meaty Beyond Burgers — are topped with fresh greens, red onion, sliced tomato, the “guac,” plenty of sauce, and melty vegan cheese. Use whichever dairy-free cheese is available, but American-style slices from Daiya or Follow Your Heart will pair best with all the burger’s flavors.
The recipe was developed by Gustav Johansson, founder of Sweden’s biggest vegan food blog and Jonas Ylinenjärvi, the head chef behind Swedish mini burger chain, Bastard Burger, which is in the process of transitioning from serving meat to being a vegetarian and vegan establishment.
- For the burger toppings:
- 1 tablespoon shredded sugar peas
- 2 tablespoons of green and mango juice
- 1 slice of vegan cheddar
- 1 Beyond Burger topped with Mad Madz Pineapple sauce
- 3 slices fresh red onion
- 2 slices fresh tomato
- Salad greens
- Mad Madz mayonnaise
- For the green pea and mango guacamole:
- 3 dl green peas
- 1 dl frozen mango
- 1 split garlic
- 1.5 tsp cumin
- 1 pot of fresh coriander (or oregano)
- ½ tablespoon Mad Madz chili sauce
- Juice from ½ lime
- 1/2 tbsp rapeseed oil
- 1 fresh tomato
- 1/2 red onion
- Salt and pepper to taste
- Peel and coarsely chop garlic. Thaw the peas and mangoes if they are frozen.
- Make the "guacamole." Mix peas, garlic, cumin, Mad Madz sauce, rapeseed oil, lime juice, and 1/2 pot coriander to a thick and smooth cream using an immersion blender.
- Adjust flavor with more sauce, salt, pepper, or lime juice.
- Mince red onion, mango, tomato and the rest of the coriander and stir into the "guacamole."
- Combine vegan mayonnaise and Mad Madz sauce. Adjust to taste.
- Shred the sugar peas thinly on the diagonal so you get thin-looking, slanted discs.
- Cut thin slices of red onion and fresh tomato.
- Build the burger with mayo on the bottom, then salad, tomato and onion.
- Set a patty on a frying pan and top with Mad Madz sauce and vegan cheese. Add to burger
- Then, add the guacamole and top with shredded peas.
Looking for more recipes that capture the spirit of summertime? These vegan tacos de jamaica are a good place to start. They feature tart Mexican hibiscus flowers — aka “jamaica” — cooked with golden brown onions, agave syrup, orange juice, and cilantro. Serve with corn tortillas heated on the stove, salsa, guacamole, sliced cabbage, and dairy-free cashew cream.
For something on the meatier side, try this homemade vegan steak. While the Beyond Burger is made from pea protein, this meat-free steak is made from vital wheat gluten, a protein-rich, flour-like ingredient popular for making vegan meat. Mushrooms, marsala wine, soy sauce, ketchup, miso paste, and a blend of herbs and spices up the savory, umami flavor. Serve with summery sides like vegan potato salad and grilled corn-on-the-cob.
If you’re looking to get more vegetables into your diet, a power bowl will always satisfy. This vegan tempeh bowl takes an Asian-inspired approach. Pan-fried tempeh crisps and caramelizes in a skillet after being marinated in a sweet-and-umami sauce and is arranged in a bowl with fluffy quinoa, sliced avocado, chickpeas, and any vegetables of your choice. It’s then topped with a creamy, dairy-free sauce made from tahini, orange juice, maple syrup, and apple cider vinegar.
This recipe was republished with permission from Javligt Gott