Katsu Curry Burger
A veggie twist on the classic Katsu burger.
Plant-based Juicy Lucy Burger
Food
Main Courses
American
British
Vegan
Vegetarian
Who doesn’t love a burger! The pico de gallo and Violife grated, make this an extra tasty vegan version
4 Servings
Ingredients
• 4 plant patties
• 50g Violife Original Grated
• 4 burger buns
• 100g Flora Plant B+tter Unsalted
For the pico de gallo
2 plum tomatoes, diced to approx. 1cm
½ red chilli pepper, de-seeded and finely chopped
¼ red onion, finely chopped
10g fresh coriander, finely shredded
25ml olive oil
For the garnish
¼ iceberg lettuce, finely shredded
For the guacamole:
1 avocado, de-seeded and mashed
1 lime, squeezed
1 tsp ground cumin
5g fresh coriander, finely shredded
¼ red onion, finely chopped
Method
- First, divide each of the plant patties into 2 balls. Press them flat, between greaseproof paper until you have 8 smaller patties.
- In the middle of 4 patties, divide the Violife Original Grated, leaving an outside border. Top each with the remaining plant patties and carefully press down the edges, sealing the Violife inside. Reform the patties until they resemble their original shape, then place in the fridge.
- To make the pico de gallo, combine all of the ingredients in a bowl and set aside.
- Make the guacamole by mashing together all of the ingredients, then set aside.
- Heat a non-stick pan over a medium heat and melt 1⁄2 of the Flora Plant B+tter Unsalted. Cut side down, toast the lids of the burger buns until golden. Then repeat the process with the base of the buns and the remaining Flora Plant B+tter.
- Wipe out the hot pan, then add your plant patties. Sear on both sides for 4 mins then keep hot under foil or a lidded pan.
- To execute the dish, spread an equal amount of guacamole on the 4 bun lids, then on the bases an equal amount of pico de gallo, followed by some shredded lettuce. Top with a plant patty, then finally the lids. Skewer and serve immediately.
