Everything but the burger salad

Recipe:

everything but the burger salad

PLANT-BASED | GLUTEN FREE

Total time: 35 mins
Serves: 2

Smoky spiced tofu, tangy quick-pickled gherkins, and a creamy plant-based burger sauce come together over crisp cos lettuce and juicy beef tomatoes, topped with crunchy onions and a sprinkle of sesame seeds. It’s all the flavour of your favourite burger, just packed with plant points.

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INGREDIENTS

Salad base:

• 1 cos lettuce, sliced

• 1 beef tomato, chopped

Smashed patty inspired tofu crumble

• 1 pack of smoked tofu - crumbled 

• 1 tsp garlic powder 

• 1 tsp onion powder 

• 1 tsp smoked paprika 

• 2 tsp corn flour

• Drizzle of olive oil

• Salt + pepper 

Quick pickle:

• 1 cucumber

• 120ml white vinegar 

• 120ml water 

• 1tsp salt 

• 1 tsp maple syrup 

• ½ tsp of chilli flakes 

• Handful of fresh dill

• 1 tsp mustard seeds 

• 1 tsp peppercorns 

Dressing:

• 3 tbsp plant-based yoghurt

• 1 tsp Dijon mustard

• 1 tsp natural ketchup

• ½ tsp chipotle 

• 1 tbsp finely chopped pickles

• 1 tsp pickle brine from our quick pickles 

• 1 tsp maple syrup

• Salt + black pepper to taste

Topping: 

• Crispy onions 

• Sesame seeds

METHOD

For the quick pickle:

• Slice your cucumber into rounds and place into a jar just big enough to hold them snugly.

• In a small pan, bring water, vinegar, sea salt, chilli flakes, black peppercorns and mustard seeds to a simmer. 

• Carefully pour the hot brine over your cucumbers so they’re fully covered. 

• Let them sit for at least 30 minutes before eating (longer = more flavour).

For the tofu crumble:

• Start by crumbling your smoked tofu into small, bite-sized pieces using your hands. Add this to a bowl. 

• Add garlic powder, onion powder, smoked paprika, a drizzle of olive oil, and a good pinch of salt and pepper to a bowl and toss to coat. 

• Heat a non-stick pan over medium-high heat and add the tofu mixture. Let it cook undisturbed for a few minutes to get those caramelised bits, then stir occasionally until golden and crisp.

For the dressing: 

• Start by chopping a handful of pickles finely. Add these to a bowl.

• Add the plant-based yoghurt, Dijon mustard, tomato puree, chipotle, pickle brine, maple syrup and salt and pepper to a bowl. Stir to combine into your burger sauce. 

To serve:

• Wash and chop the cos lettuce and beef tomatoes. Add these to your bowls and begin to layer in your components. 

• Drizzle over your burger sauce and finish with crispy onions + sesame seeds.