Tex Mex Burgers
- Jan 9, 2022
- 2 min read
WITH PEPPERCORN POLENTA
Ingredients
Polenta:
3 tsp green peppercorns
3 tsp pink peppercorns 500 ml soy cream 700 ml vegetable broth
4 Tbs nutritional yeast flakes
300 g polenta (corn meal)
Burgers:
1 small onion, chopped
1 red pepper, diced
50 g smoked tofu, diced
500 g black beans (cooked)
100 g vital wheat gluten flour
120 g breadcrumbs 100 g oats 1 tsp cumin (ground) 1 Tbs tomato concentrate 1 Tbs soy sauce 2 garlic cloves, crushed
2 tsp smoked paprika (ground)
salt & pepper, ground
Toppings:
6 Tbs vegan BBQ sauce 6 slices vegan cheese 100 g arugula (rocket) 100 g sun-dried tomatoes (in oil)
50 g crispy fried onions oil for frying
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Preparation
Polenta:
Coarsely chop peppercorns. Bring soy cream and vegetable broth to boil in a pot and gradually whisk in 250 grams polenta. Add yeast flakes and chopped peppercorns. Simmer and stir until polenta thickens. Pour mixture into a 20 x 30 cm greased baking dish, spread evenly flat. Chill for 2 hours.
Burgers:
1. Sauté chopped onion, red pepper and smoked tofu in a pan with some olive oil. Set aside. Drain black beans thoroughly with a sieve, then transfer to a mixing bowl and mash well, leaving some texture to beans. Add remaining burger ingre- dients and sautéed onion, pepper and tofu. Combine well with your hands and work until evenly mixed. Set aside.
2. Carefully turn out the chilled polenta on a flat surface. Cut 6 circles with a round biscuit / pastry cutter. Spread remaining polenta grains in a dish. Dust and coat circles on both sides. Heat oil in a pan and fry polenta shapes until evenly golden brown and crispy on both sides. Transfer to paper towels to absorb excess oil.
3. Divide and form burger mixture into 6 patties. Fry on both sides in pan with hot oil on medium heat.
Serving:
Arrange fried polenta shapes on plates for bottom layer. Top each with BBQ sauce, followed by a cheese slice and burger patty. Garnish with arugula, sun-dried tomatoes and crispy onions.
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