Dulse gives your veggie burger a great, unique taste and is a brilliant choice for both vegetarians and meat-lovers.
Seaweed used: Dulse
Serves 4 - 6
- handful dulse, finely chopped
- 1 tablespoon olive oil
- 2 onions, chopped
- 150g mushrooms, coarsely chopped
- 35g parmesan cheese, grated
- 60g cheddar cheese, grated
- 150g can chickpeas, drained
- 100g fresh breadcrumbs
- 1 tablespoon soy sauce
- 1 tablespoon wasabi
- 1 egg, beaten
- 8 bread rolls
- Green salad leaves
- Slices of tomato, red onion, cucumber
- Mayonnaise or ketchup
TO PREPARE THE DULSE BURGER
- Fry the chopped onions and mushrooms and season with a bit of salt. Cool slightly and place in a food processor with the rest of the ingredients for the burger patty.You can also use a blender.
- Pulse for about a minute until the mixture comes together.
- With wet hands, form the mixture into 8 burger patties. It's best to leave them for an hour in the fridge to firm up. The good thing is that at this stage, the burger patties can be frozen and used later on.
- Brush each burger with olive oil and place on a baking tray.
- Bake in an oven preheated to 190 degrees for about 15 minutes.
- Serve in the bread rolls (you can put them in the oven for a while as well) and garnish with your favourite vegetables and sauces.
ET VOILÀ. ENJOY!
This recipe is taken from the fabulous book "EXTREME GREENS" by Sally McKenna.