Recipes
Date posted: 27/04/2020
Ingredients
| Polenta | 45g |
| Salt | 2 tsps |
| Carrot, grated | 1 |
| Spring onions, chopped | 4 |
| Chopped ginger | 2 tbsps |
| Garlic cloves, crushed | 4 |
| Lime juice | 2 tbsps |
| Breadcrumbs | 50g |
| Japanese 7 spice, or togarashi spice mix | 3 tbsps |
| Sriracha, or similar hot chilli sauce | 2 tbsps |
| Soy sauce | 2 tbsps |
| Coriander, chopped | 3 tbsps |
| Frozen edamame beans, thawed | 450g |
| Egg yolk - replace with 1-2 tbsps. aquafaba to make vegan | 1 |
| For the slaw: | |
| Red cabbage, finely sliced | ½ |
| Spring onions, finely sliced | 4 |
| Red peppers, finely sliced | 2 |
| Red chilli, chopped | 1 |
| Bunch coriander, chopped | ½ |
| Pineapple juice | 3 tbsps |
| Lime | 1 (juice of) |
| Soy sauce | 2 tbsps |
| Maple syrup | 2 tsps |
| Toasted sesame oil | 2 tsps |
| Garlic clove, grated | 1 |
| For garnish: | |
| Burger buns | 6 |
| Wasabi mayonnaise | a squeeze |
Method
The page that you are currently reading is an ad feature
- Pre-heat the oven to 160c fan.
- Toast the polenta in a pan for 5 minutes until it smells like freshly popped popcorn. Transfer to the bowl of a food processor and add the rest of the burger ingredients. Pulse to form a coarse puree.
- Using your hands, form the mixture to 6 burger patties. Place onto a lined or greased tray and refrigerate until needed.
- To make the slaw, toss the cabbage, spring onions, peppers, chilli, and coriander together. In a measuring jug, whisk the pineapple juice, lime, soy, maple syrup, sesame oil and grated garlic. Taste and adjust seasoning if required. Pour over the vegetables and mix well. Leave to stand for 15 minutes.
- To cook the burgers, place 2 tbsps of oil in a frying pan over a medium heat. Fry the burgers for 3-4 minutes on each side until golden brown. Transfer to a greased baking tray and bake for 15 minutes until piping hot through.
- To assemble the burgers, liberally spread wasabi mayonnaise on both sides of the burger buns, add the burger and top with a generous serving of slaw.