Preparation time: 15 minutes
Cooking time: 8 minutes
Quantity: 1 burger
> INGREDIENTS:
For the guacamole:
- 1/2 avocado
- 1 tbsp. lemon juice
- 1/2 tsp. ground cumin
- Salt, pepper
For the coleslaw:
- 60 g red cabbage
- 1 tbsp. soy yogurt
- 1 tsp. olive oil
- 1 tsp. mustard
- 1 tsp. vinegar
- A pinch of salt
For the ketchup sauce:
- 1 tsp. sugar
- 3 tbsp. of water
- 30 g tomato paste
- 1 tsp. vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- A pinch of salt
For the burger:
- 1 HARi&CO red bean veggie burger patty
- 1 burger bun
- 1 slice of tomato
- 2 slices of red onion
- Baby spinach
> PREPARATION:
Prepare the guacamole:
Place the avocado, lemon juice, cumin, salt and pepper in a flat-bottomed container and mash with a fork.
Prepare the coleslaw:
- Wash and finely chop the red cabbage.
- Mix the remaining ingredients in a bowl to form a thick vinaigrette.
- Add chopped red cabbage and mix well.
Prepare the ketchup sauce:
- Dissolve the sugar in the water by heating either 1 minute in the microwave or on the stove in a small saucepan.
- Add the rest of the ingredients and mix well until a homogeneous sauce is obtained.
Assembly:
- Cook the HARi&CO red bean patty in a little bit of oil.
- Cut the bun in half and toast it quickly. Brush the inside of the bun with ketchup.
- Assemble the burger with the baby spinach, onion slices, HARi&CO red bean patty, guacamole, a slice of tomato and the coleslaw.
Recipe by Alice Pagès
Enjoy your meal!