Tired of classic burgers? It’s time for some excitement on your plate with this plant-based version!
Ingredients
Oriental Plum Sauce
- Onion – 1 piece
- Sugar – 10 g
- Garlic clove – 2 pieces
- Wine vinegar – 1 tablespoon
- Red chili pepper – 1 piece
- Cayenne pepper – 1 pinch
- Tomato – 1 piece
- Plum – 8 pieces
- Water – 190 ml
Burgers
- White onion – 1 piece
- Hamburger bun – 2 pieces
- Red onion – 1 piece
- Red bell pepper – 1 piece
- Oil – 2 tablespoons
- Leek – 1 piece
- Vegan burger – 170 g
- Salt – 1 pinch
Preparation
Wash the plums, cut them in half lengthwise, remove the pits, and place them in a saucepan. Add the chopped tomato, sugar, vinegar, and water. Cook, stirring occasionally, until the plums soften. Transfer the sauce base to a blender.
Add the chopped onion, garlic, and minced chili pepper. If you prefer a milder sauce, remove the seeds from the chili. Optionally, season with cayenne pepper. Blend until smooth and uniform.
Cut the burger buns in half. Place the bottoms and tops on a baking sheet. Arrange the vegan burgers next to the buns. Bake everything for about 15 minutes in an oven preheated to 200°C.
Peel and finely chop the onions and leek. Wash the bell pepper, cut it into thin slices, and remove the seeds. Sauté the vegetables in a heated pan with a small amount of oil for about 5-7 minutes, stirring gently.
Spread a thin layer of oriental plum sauce on the bottom halves of the toasted buns. Layer with chopped leek and onion, toasted vegan burgers, more onion and leek, and bell pepper slices. Top with a generous spoonful of plum sauce and cover with the top halves of the buns.
Optionally, before serving, toast the assembled burgers again for about 2-3 minutes in the oven. Stabilize the burgers with long toothpicks if necessary. Serve with a red cabbage slaw.
