Vegan burgers are not easy to make, but I think this one is one to be proud of. There is no sloppiness, which you can sometimes find with vegan burgers. This one is pleasantly firm, sumptuous and the texture is spot on. It’s seasoned to perfection and there no weird ingredients, just a healthy, moist mixture of dried fruit and grains, that work with perfectly with pistachio and garlic pesto. It may not be meat, but it’s one seriously tasty burger.
Serves 2 (as a snack)
170 grams Hamburguesa Solsticio Trigo Charcuterra
2 small burger buns
Generous handfuls of mixed lettuce leaves
4/6 small pickled artichoke hearts
Pistachio and Garlic Pesto Ingredients:
40 grams shelled pistachios
40 grams almond flakes
A small handful of fresh spearmint and coriander leaves
1 small clove of garlic
1 teaspoon lemon juice
1 teaspoon sea salt
2 ½ tablespoons olive oil
Place all the pesto ingredients into a food processor and blend until smooth, and set aside.
Cook the burgers on a grill pan over a medium heat for 2 minutes on each side or until warmed through.
To assemble, generously dollop the base of the bun with the carrot relish and layer with a handful of mixed salad, burger and pickled artichoke hearts. Top with a small spoonful of of pistachio and garlic pesto and serve immediately.