Why this recipe is so good
Because it rescues the environment and your barbecue night at the same time.
Our Bug Burger is crisp outside, juicy inside, high in protein and seriously tasty – with a smoky paprika kick and plenty of umami. The EntoSus burger mix makes it possible: no meat at all, but plenty of character.
Ingredients (for 2 burgers)
- 1 pack of EntoSus burger mix
- Approx. 200 ml water
- 2 brioche or spelt burger buns
- ½ red onion (roasted or raw)
- 1–2 leaves of lollo bionda or romaine lettuce
- 1 large tomato, in thick slices
- Gherkins, jalapeños or beetroot, to taste
- 2 tbsp smoked paprika mayo dressing*
- Optional: vegan cheddar or grilling cheese
Method
- Mix the burger mix with water and leave it to swell for 10 minutes.
- Shape the mixture into two flat patties and fry over medium heat for 3–4 minutes per side until crisp.
- Briefly toast the bun halves, in the pan or under the grill.
- Build it up: bun, lettuce, patty, paprika mayo, tomato, roasted onion, and something with crunch (gherkin, jalapeño…).
Fix with a skewer, cut open, enjoy.
*Smoked paprika mayo, homemade
2 tbsp vegan mayo + 1 tsp smoked paprika powder + a squeeze of lemon juice + salt + chilli if you like.
Extra tip
Smash-style in a panini grill or on a plancha makes it especially intense. Or simply double up the toppings.