Why is this recipeso awesome?
Because you're not only saving the environment, but also every barbecue evening.
Our Bug Burger is crispy on the outside, juicy on the inside, high in protein and damn tasty – with a smoky paprika kick and extra umami .
The EntoSus Burger mix makes it possible – completely without meat, but with real character.
Ingredients (for 2 burgers):
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1 pack of EntoSus burger mix
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Approx. 200 ml water
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2 brioche or spelt burger buns
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½ red onion (roasted or raw)
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1 – 2 leaves of Lollo Bionda or romaine lettuce
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1 large tomato, thickly sliced
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Pickles, jalapeños or beetroot (to taste)
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2 tbsp smoked paprika mayo dressing*
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Optional: vegan cheddar or grilled cheese
Preparation:
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Stir the mixture and let it swell for 10 minutes.
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Form two flat patties from the mixture and fry over medium heat for 3-4 minutes on each side until crispy.
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Briefly toast the bread roll halves or fry them in a pan .
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Toppings: bun + lettuce + patty + paprika mayo + tomato + fried onions + crunch element (cucumber, jalapeño…)
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Fix with a skewer, cut open, celebrate
*Homemade pepper mayo:
2 tbsp vegan mayo + 1 tsp smoked paprika + 1 dash of lemon juice + salt + optional chili
Extra tip:
It's especially intense when cooked "smash-style" in a panini grill or on a plancha . Or even double the toppings.