Читать книгу BISH BASH BOSH! - Henry Firth - Страница 31

SERVES 2.

 2 plant-based burger patties, or The Big BOSH! Burgers from our first book, BOSH!.

 2 slices dairy-free cheese.

 2 pickled gherkins.

 1 baby gem lettuce.

 2 good-quality burger buns.

FOR THE BALSAMIC ONIONS.

 1 large red onion.

 1 tbsp olive oil.

 2 tsp soft brown sugar.

 2 tsp balsamic vinegar.

FOR THE BOSH! BURGER SAUCE.

 50g egg-free mayonnaise.

 1 tbsp gherkin brine (from the jar).

 ½ tsp maple syrup.

 ¼ tsp vinegar.

 ¼ tsp white pepper.

 ½ tsp Dijon mustard.

 ¼ tsp onion powder.

 ¼ tsp garlic powder.

 ¼ tsp smoked paprika.

Preheat oven to 180°C. Line a baking tray. Frying pan on a low heat. Roasting tin.

First make the Balsamic Onions. Peel and thinly slice the red onion. Add the olive oil to the frying pan on a low heat. Add the onion and fry for 12–15 minutes, stirring occasionally, until lightly browned. Add the sugar and balsamic vinegar and stir for 3–4 minutes, until the sugar has dissolved and the onions have darkened. Take the pan off the heat.

Put the burger patties on the lined baking tray. Put the tray in the oven and cook following the instructions on the packet. 5 minutes before they’re ready, lay a slice of dairy-free cheese on top of each patty and place an upturned roasting tin over the patties to stop the cheese drying out. Bake for the remaining 5 minutes.

Meanwhile, make the BOSH! Burger Sauce by combining all the ingredients in a small bowl and mixing together with a fork.

Slice the gherkins. Shred the lettuce.

Assemble your burgers! Slice the burger buns in half and spread the bottoms with the BOSH! Burger Sauce. Take the burgers and cheese out of the oven and place one patty on each burger bun. Top the cheese with the shredded lettuce and sliced gherkins and then pile on the balsamic onions. Close the lids of the burgers and serve.