You make a veggie burger because you want the hamburger experience without the meat. This one delivers that, not by making a real veggie burger (making these from scratch often comes with a very long list of ingredients), but by using the right combination of vegetables (flavor) and preparation methods (texture). In this recipe you don’t actually need to ‘replace’ the meat!
The very same green, floral and herbal type of aromas are found in both coffee and aubergine. Keeping the theory of Foodpairing in mind (ingredients match when they have aromas in common), we know they pair well. Peas not only bring freshness to the dish but because they mainly contain green aromas (and also herbal notes) they also highlight the green side of the recipe.
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preparations
tamarind & coffee sauce
- 25 g tamarind (paste)
- 50 g freshly ground coffee (35 g grounded coffee – 6 dl water)
- 80 g Liege Syrup
For this burger recipe, we lacquer our aubergine whilst baking it in a sweet tamarind & coffee sauce. Start by dissolving your tamarind paste in the warm fresh coffee and sieve. Mix 40 grams of the tamarind-coffee mixture with the Liege Syrup.
aubergine
Cut your aubergine in thick slices (imagine they will serve as the hamburger). Bake until tender in a layer of hot olive oil. Remove all leftover oil and add some tamarind – coffee sauce. Make sure your aubergine rounds are lacquered on both sides. Season with pepper & salt and finish off with grated lemon peel for a fresh citrus touch.
pea pesto
- 230 g cooked peas
- 40 g olive oil
- 2 g basil
- 4 g mint, finely chopped
- 5 g grated Parmesan cheese
Bring all ingredients together in a bowl and mix for a few seconds. We do not want to obtain a real paste, the structure and shape of the peas should be left intact. Season with Pepper and salt.
