Veggie Burgers | Akis Petretzikis Kitchen

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Yia sas YouTubers! Welcome to Akis Kitchen! Are you in a mood today to make veggie burgers? The best veggie burgers? No? You should be in a mood because these bad boys are so nice that even a huge black angus burger will feel so weak, so tiny next to these babies! So, here we go! I already boiled my bulgur and my lentils. If you want to see the proper way to cook them just follow the links at the end of this video. Place a non-stick pan over high heat. Add some olive oil chop one onion and into the pan. Chop one leek… and into the pan. Mince two cloves of garlic and into the pan. Thinly slice two celery stalks into the pan. And sauté. Add a pinch of sugar and season with salt and pepper. Stir and wait for the vegetables to caramelize. It’s very important to let the vegetables caramelize nicely this will give them more flavor. You don’t want to feel the taste of raw vegetables. Look at that caramelization, we need that! So, transfer all this mixture to a bowl. And carry on with the mushroom. Slice 500 grams of mushrooms. Let your pan get very hot and add some olive oil. Add the mushrooms… season with salt and pepper. Sauté for 7-10 minutes. It is very important to cook out the moisture from all of the vegetables so that your mixture becomes nice and thick. When ready, transfer them to your bowl. So, now we want all these ingredients to meet each other so we will start pulverizing in a food processor. And first, we will start with the cashews and the bread. Add bread slices 160 grams, and 140 grams of cashews. Begin processing until they break down. Add the vegetables and carry on with the food processor. Add the boiled bulgur and the boiled lentils. Cut a medium, ripe avocado. Scoop out the flesh and add it to the bowl. A generous amount of thyme salt pepper two tablespoons of olive oil and the grated zest of one lemon. At this point, guys, don’t overbeat the mixture just transfer to a bowl and carry on with your hands. The avocado will bind all the mixture so every single ingredient in this mixture has a purpose. And now shape the mixture into patties 120-150 grams will be fine. In less than 10 minutes we have 8 beautiful vegan burgers. I will need only four of them now and the rest four of them, I will freeze them. Place a non-stick pan over medium-high heat, add a very small amount of oil. Look at how nice and golden they are! Look at this beauty! Can you see that? It is amazing, trust me! The avocado inside the patties will give the perfect texture to our burgers and I will transfer them to a plate… and I will carry on with my burgers because a proper burger needs a sauce actually mayonnaise. But we are making beautiful veggie burgers today so I will show you how to make my “avocandaise”. It’s actually a mayonnaise, but instead of eggs yolks, we will use avocado. Cut a very ripe avocado in half scoop out the flesh and add it to a small blender. Add 50 ml of olive oil the juice of 1 lime one quarter of a clove of garlic salt, and pepper. Beat until your mixture is smooth and creamy. I think it’s ready! My burgers are here, I have four buns for the burgers. I have my sauce here, lettuce, and tomato… those are enough. I will slice my tomatoes. My lovely avocandaise… If you try once this sauce, because it is actually a sauce you will make it all the time. Look at that! Look how smooth it is… and so tasty, trust me guys! It can stay green for at least 2-3 days inside the fridge because we added the lime juice and the olive oil inside. Now, the burgers! The first one… and the last one. Oh, my God! All the calories from this burger are good calories with fiber, vitamins, proteins… anything we need from food is inside these burgers! First time I tried this recipe I couldn’t believe that they are actually veggie, vegan burgers. Cover them up… Ladies and Gentlemen this is the king of all burgers and it is… a vegan burger! Crunchy on the outside and soft on the inside full of all the lentil, bulgur, and vegetable mixture. These are so delicious!

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