🧑🍳 Beginner
⏲️ 30 min
Burger
Ingredients
- For the coconut bacon:
- 15 g coconut chips
- 1 tablespoon of soy sauce
- 1 teaspoon olive oil
- 1 teaspoon of maple syrup
- 1 pinch of salt
- For the barbecue sauce:
- 25 g tomato paste
- 1 tablespoon of soy sauce
- 1 teaspoon of balsamic vinegar
- 1 teaspoon of maple syrup
- 1 tablespoon of water
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Grilled lettuce:
- 1/2 head of lettuce
- Olive oil
- Filling:
- 1 burger bun
- 1 veggie patty
- 1/2 zucchini
- 1 handful of arugula
- Red Onion Pickles
- Funky Veggie Appetizers
The Step-by-Step Recipe
ByAlice Pagès
- Prepare the coconut bacon. Preheat the oven to 160°C. Mix all the ingredients in a bowl and let them marinate for a few minutes so the coconut chips absorb the sauce. Arrange the coconut chips in a single layer on a baking sheet lined with parchment paper. Bake for 5 minutes, then flip the chips and bake for another 5 minutes on the other side until they are nicely toasted. Remove from the oven and let cool completely.
- Prepare the barbecue sauce. Simply mix all the ingredients together in a small bowl. Taste it and adjust the seasoning.
- Cut the head of lettuce in half and brush the inside with olive oil. Grill or pan-fry until the lettuce is nicely browned.
- Slice the zucchini and sauté the slices in a skillet with a little oil. Season with salt and pepper.
- Cook the steak in a skillet with a little oil for 3 minutes on each side.
- Assemble the burger. Cut the bun in half and toast it if you like.
- Brush the bottom half with barbecue sauce, then layer on the pickled onions, steak, grilled zucchini, coconut bacon, and arugula. Serve the burger with the grilled lettuce and a glass of Apéro Boule.
