Vegetarian Burger with Tempura Veggies
Ingredients:
Patty:
- 400 g chickpeas
- 400 g red kidney beans
- 1 onion, roughly chopped
- 45 ml parsley, finely chopped
- 1 egg
- 15 ml flour
Pickles:
- 4 radishes, finely sliced
- 2 carrots, cut into ribbons
- 1 onion finely sliced
- 250 ml white vinegar
- 250 ml sugar
Sweet mustard:
- 125ml white vinegar
- 125 ml sugar
- 3 eggs
- 45 ml mustard powder
- pinch salt
Buns:
- 5 ml sugar
- 5 ml yeast
- 125 ml luke warm water
- 500 ml cake flour
- 30 ml butter
- 5 ml salt
Tempura vegetables:
- 250 ml flour
- 10 ml baking powder
- salt & pepper to taste
- 5 ml mustard powder
- 340 ml beer (or less)
- 80 ml butternut, cubed
- 80 ml sweet potato, sliced
- 2 zucchinis, thinly sliced
Vegetables for serving:
- 10 cherry tomatos
- 3 corn on the cob
- 60 ml parmesan cheese
Method:
Making the patties:
- Blend the chickpeas & beans together finely. Then add the rest of the ingredients and mix well. Season to taste.
Making the pickles:
- Place the sugar & vinegar in a pot and over a medium heat, let the sugar melt.
- Remove from the heat and let it cool down slightly. Pour over the vegetables and let it rest for at least 30 minutes.
Sweet Mustard:
- Beat everything together with a electric beater. Then microwave it for 1 minute. Beat again, microwave 1 minute, beat again and a final minute in the microwave. Stirring it when done. Place cling wrap on top of the sauce to prevent it from forming a skin.
Making the buns:
- Place the yeast and sugar in a jug an add the luke warm water. Let this spunge for about 5 minutes.
- Add the salt to the flour. Then rub the butter into the flour. Add the yeast mixture to the flour. Mix to shape into a dough. Then knead the dough until elastic. Cover with cling wrap and let it prove till double. Knock down the dough, then shape the dough into buns and place on a baking sheet and let it stand till double. Place in a 180°C pre-heated oven.
Tempura vegetables:
- Mix the flour, baking powder and spices together. Add the beer bit by bit, while whisking the batter. It must form a slightly runny batter.
- Add oil to a deep fryer or a pot and let it heat till hot enough for deep frying. Dip the vegetables into the batter and fry in batches.
Vegetables to serve:
- Roast the cherry tomatoes in the oven for 15 minutes with salt & olive oil.
- Roast the corn on the cob in the oven for 20 minutes, then add butter, cover in foil and roast for another 20 minutes.