Burger patties

• 2 packs of vegan mince (e.g. Beyond Mince)
• 2 onions
• 1 large clove of garlic
• 1/4 bunch fresh parsley
• A little salt and pepper

Cocktail sauce

• 1x vegan crème fraîche (e.g. New Roots)
• 60g vegan mayonnaise
• 3 tablespoons ketchup
• 1/2 tbsp mustard
• 1/2 tsp paprika powder or Sriracha sauce
• 1/2 tsp chili flakes (optional)
• salt and pepper

Toppings

• 5 gf. Burger buns (available at Alnatura)
• 1 pack of vegan cheddar cheese
• 1/2 packet rocket, washed
• 1/2 red cabbage, sliced into fine strips
• 1x sprouts
• 1-2 tomatoes, sliced

Potato wedges

• 1kg waxy potatoes
• 6 tablespoons olive oil
• 2 tsp paprika powder
• French fries seasoning (optional)
• salt and pepper
• 3 tbsp polenta / corn semolina

‍

1. Wash the potatoes and cut into equal-sized sticks with the skin on. Next, add the spices and olive oil and mix well. Then add the corn semolina and mix everything thoroughly again. Place the chips on a baking tray lined with baking paper (they should not touch each other if possible) and bake for approx. 20-25 minutes at 220 degrees top/bottom heat until crispy.
2. Peel and finely chop the onions and garlic cloves. Heat the olive oil in a small pan and sauté the onion, garlic and paprika powder for approx. 3 minutes. After sautéing, transfer to a large bowl.
3. Wash the parsley, pat dry, chop finely and add to the onion and garlic mixture.
4. Add the vegan mince to the bowl. Mix all the ingredients together well and season with salt and pepper. Shape the mixture into 5 patties (approx. 120g each) and fry in a pan with a little olive oil for approx. 15 minutes until golden brown. After 10 minutes, place the vegan cheese on top of the patties so that it can melt nicely.
5. While the patties are sizzling in the pan, wash the red cabbage, rocket and tomatoes and pat dry. Finely slice the red cabbage and cut the tomatoes into thin strips. Set aside until ready to serve.
6. For the cocktail sauce, mix the crème fraîche, vegan mayonnaise, ketchup, mustard, paprika powder and chili flakes and/or Sriracha sauce. Season to taste with salt and pepper.
7. In the last 5 minutes, toast the roll halves in the oven (220 degrees top/bottom heat) so that they are a little crispy.
8. Now the burger can be served: First put some cocktail sauce on the base, then the patty with the melted cheese on top, then red cabbage, rocket, tomato slices and sprouts on top, possibly some more cocktail sauce and finally the top.
9. Serve the burgers with the fries on plates and enjoy😊