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Super Veggie Burger!

Tomato, tomato!

 

Enthousiastic burger eater as I am (not!), I found it a great challenge to make a typical veggie burger for this nice contest Heinz tomato ketchup came up with. It really might be worth considering sending your own special burger recipe to the link below. The well known Dutch chef ‘Ron Blaauw’ of the eponymous restaurant in Amsterdam, is, together with Heinz looking for the best homemade burger, to add it on the menu of his restaurant ‘Ron’s Gastrobar’ in Amsterdam. The announcement will be made at a major final event. Just think of it; your own incredibly tasty super duper (veggie!!) burger on the card! Wouldn’t that be something? Enter the contest and place your burger on the menu!

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Talking about burgers; I remember this evening when I was in Paris with a friend of mine – it probably was just before we went back to our hotel, and had enough to drink –  when we dicided to just quickly ran into a Mac Donalds to eat some fat, greecy stuff before going to bed. (Yes, I know, very, very healthy!) Though, I already was a vegetarian and happily enough still capable of ordering a veggie burger. I should have known better. The ordinary hamburger, without the ‘hamburger’ really gave us a good laugh. I just had two squishy white buns, with the regular pickle, sauces and slice of tomato on it. No burger of any kind. It was ridiculous, but it must have been the French version of a veggie burger at the time!

Anyway, with my friend and co-burger-tester-for-a-day Andrea, I decided to make an awesome veggie burger which didn’t only taste amazing, but also looked as it wanted to be eated! A great, guilt-free vegetarian burger wich actually ís healthy and even easy to make. With a nice piece of wholesome spelt-bread, goatcheese and a juicy grilled portobello as ‘meat bun’! Yes ma-am, that’s what sounds tasty to me! And to top it all off; a baked egg, grilled asparagus, homemade parsley chimmi churrie and of course: ketchup! Ha! Did you know that ketchup is actually not bad for you at all? Ok, they might have add a little suger, but soit, it also really has some benefits for you too. Because ketchup contains high amounts of lycopene, a powerful antioxidant which is found in tomatoes and which is additionally created when tomatoes are cooked. (Unlike other fruits or vegetables, which, when cooked, lose some of their nutrients.)There you go.

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Ofcours, making your own ketchup might be healthier, but come on.. eating a burger without the real stuff? And besides that, it’s a time cunsuming dirty little job too! So. We are going to make a burger, and we really don’t mind adding ketchup on top of it. Lots!! Enter the contest and place your burger on the menu!

Get inspired below, or just enjoy eating this very good burger!

 

Ingredients for a Super Veggie Burger: (for 2)

 

  • 4 slices of thick fresh spelt bread (or a bun if you prefer)
  • 4 portobello’s
  • bit of olive oil
  • little bit of organic mayonaise
  • 4 fresh leaves of little gem lettuce
  • 1 heriloom (or any other kind of a big fleshy) tomato
  • Bunch of little green asparagus
  • 1/2 red onion
  • 3 or 4 slices of (hard) goatcheese per burger
  • Homemade Chimi Churrie sauce (see below)
  • Heinz ketchup!
  • 2 eggs
  • freshly ground pepper and course sea salt

 

Ingredients for the homemade Chimmi Churrie:

  • 1 full plant of fresh parsley
  • 4 garlic cloves
  • 1 cup extra virgin olive oil
  • 1/4 cup of water
  • Juice of 1/2  lime
  • Zest of 1/2 lime
  • 2 tsp of course seasalt
  • freshly ground pepper

 

Just mix all the above into a smooth sauce

 

Directions for making a super veggie burger:

 

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Preheat the oven at 200C/390F. Whipe off the portobello’s with a paper towel and cut out the hard stump.
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Rub the protobello’s with olive oil, and add coarse seasalt and freshly ground pepper. Place them in the oven for about 15 minutes or until they look right and yummie to you!
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Wash the asparagus, cut off the end of the stems, and preheat a gril pan. Just sprinkle a little bit of olive oil, some salt and pepper and grill until tender, about 8 minutes.
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For the chimmie churrie: use a blender or handmixer. Add the juice of 1/2 a lime.
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Cut off your parsley plant and add leaves and stems into mixer. Add 1 cup of extra virgin olive oil.
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Add 1/4 cup of water
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Add 4 garlic cloves
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Chop half a red onion and add as well.
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Add 2 tsp of coarse sea salt , and freshly ground pepper.
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Add the zest of half a lime
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Mix all the ingredients for at least 5 minutes until you’ve created a smooth sauce.
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Cut half a red onion into thin rings
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Cut your (heirloom) tomato into thin slices.
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Roast your bread, add a bit of organic mayonnaise, and start layering your burger! Start with letucce, onion rings..
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..and two slices of the beautiful tomato
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Add the well roasted portobello’s. You can add them as whole ‘meat buns’, but you can also slice them up. Whatever you prefer.
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Add some slices of (organic) goatcheese and layer some asparagus on top.
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In the meantime heat a pan, add some olive oil, and bake two eggs, sunny side up! Now add some chimmi churrie on your burger!
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Yes, time for ketchup!
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Place your baked egg on the burger, you can also baked it both ways. This way it won’t immediately make a mess!
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Well, there you go. Maybe not a traditional burger, but absolutely one to keep in mind!
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Serve with a paper towel ;-) and some extra original ketchup.
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Healthy as hell!
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Bon appétit!

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