Spicy Double Korma Burger
A plant-based burger with crispy fried spicy patties, creamy korma sauce and mango salsa. Delicious!
- Makes : 4 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 30 mins
1 tsp (5 ml) olive oil
2 (8 g) fat cloves garlic, crushed
1 tsp (5 ml) sugar
1 Tbsp (15 ml) Korma spice mix
1 C (250 ml / 300 g) silken tofu
¼ C (60 ml) almond milk
1 Tbsp (15 ml) nutritional yeast
2 Tbsp (30 ml) coriander
salt and pepper
¾ C (180 ml / 130 g) mango, diced
⅓ C (80 ml / 60 g) red onion, finely chopped
1 Tbsp (15 ml) coriander/basil, chopped (optional)
1 tsp (5 ml) lemon juice
2 (400 g) large potatoes, peeled
4 burger buns
4 slices vegan cheese
8 Quorn Hot and Spicy Burgers, cooked
Heat the oil in a pan over medium heat. Add the onions and sauté until golden and tender, about 6 minutes. Stir in the garlic, sugar and Korma spice mix and fry for a further 2 minutes. Add the tofu and fry for 2 minutes.
Add the mixture to a food processor together with the almond milk, nutritional yeast and coriander and puree until smooth. Season it to taste and set aside.
Combine all of the ingredients, season to taste and refrigerate until needed.
Cut the peeled potatoes into thin slices and slice into julienne strips.
Heat the oil for deep-frying to 180 °C and cook the potatoes in batches until golden and crisp, about 3-4 minutes a batch. Remove from the oil with a slotted spoon, drain on kitchen towel and season with salt and pepper.
Cut open the burger buns and spread the bases with some of the Korma sauce. Pile some lettuce and vegan cheese on top. Add 2 cooked Quorn Hot and Spicy Burgers to each burger and add another dollop of the Korma sauce.
Add some salsa to each burger and top each one with the remaining bun halves. Serve the burgers with the skinny fries on the side.
TIP: Silken tofu can be found at certain retailers, as well as specialised Asian supermarkets. If unavailable, replace it with regular firm tofu found in supermarkets and simply blend it for longer.