The veggie burger is the quintessential hefty meal for a hearty lunch or dinner with family or friends. One of the more famous plant-based hamburgers is the Beyond Burger, which mimics all the taste, smell, and even texture and juice of a beef patty, but made from peas and other protein-packed plants, with beet helping to imitate the “redness” of the beef. Should you wish to make a more “traditional” patty, try mixing in beetroot into the vegetarian patty.
Hungry or cooking for a large group? Make a larger patty, and don’t hold back on the sauce.
With thanks to Susan Sim of Ci Bei magazine for the recipe.
5 hamburger buns
150g tomatoes, sliced
4 slices of cheese (non-dairy cheese if needed)
1 bowl steamed yam
50g vegetarian lard, soaked to soften
100g vegetarian chicken, chopped
1/8 tsp nutmeg powder
2.5 tbsp corn flour
1/4 tsp salt
1 tsp sugar
1/8 tsp five-spice powder
1 tsp soy sauce
Mix the ingredients for the vegetarian patty and seasoning together and mould the mixture into a log shape. Steam at high heat for 10 minutes. Remove from heat and leave aside. Put together the hamburgers (butter up the buns and grill them until fragrant). Put the ingredients with the patty between the burger buns and serve with salad cream and/or tomato sauce.