Share heartwarming moments with your loved ones and make this Thanksgiving Burger for friends and family. Tell them about everything you’re grateful for before you take a bite. We promise your burger will taste even better.
Ingredients burger patties
– 150g speltflower
– 150ml plant-based milk
– Pinch of salt
– 2 eggs
– 1 tsp baking soda
– 1 tbsp olive oil
– 1 small sweet potato (cut into small elongate pieces)
– 1 can chickpeas
– Black pepper to taste
Ingredients for pink sauce
– 100g fresh raspberries
– 100ml crème fraiche
– A couple of basil leaves, torn into small pieces
– Maple syrup to taste
- Mix the ingredients your have for the burger patties together. Put some olive oil in the smallest pan you have and bake the batter in four parts on very low heat. It will take a while, because the batter is thick. Don’t move the pan, the patties should be thicker than your regular American pancakes. Be patient. All will be okay ?.
- Cut the avocado in slices and divide over two patties – super easy, right?
- Mash the chickpeas with your mixer or blender (if your machine can handle it. Do NOT add water. If it doesn’t work, put in some work and use a fork. Yes. A fork. It works.)
- Knead the potato pieces through the chickpea puree, add pepper to taste and make two burger patties with your hands. Bake in olive oil for three minutes, carefully flip around and bake for another 3 minutes. Everything on low-medium heat (NOT medium. Really the in-between option.) Put on the avocado. You’re halfway there already! Breathe!
- Mash the raspberries with a fork (may be the same fork you used with the chickpeas, noone cares), put in a bowl with the basil leaves and crème fraîche and stir – this is your pink sauce. How romantic. Divide over your burgers.
- Put the other half of your bread patties on the Thanksgiving Burgers and pour over with maple syrup. Serve with extra raspberries to impress your guests. And give yourself some extra maple syrup. You deserve it.