Preparation time: 35 min
Difficulty: medium
Servings: 2 servings
Ingredients:
- VERDINO PLANT-BASED BURGERS – 2 PCS
- BURGER BUNS – 2 PCS
- OLIVE OIL – 20 ML
- VERDINO PLANT-BASED BACON – 80 G
ROASTED PEPPER SALSA:
- ROASTED PEPPERS SLICED IN THIN STRIPS – 200 G
- CHOPPED RED ONIONS – 100 G
- GRATED GARLIC – 2 CLOVES
- BALSAMIC VINEGAR – 2 SPOONS
- FINELY CHOPPED PARSLEY – 1/2 BUNCH
- SALT – 1 G
- PEPPER – 1 G
FETA SAUCE:
- OLIVE OIL – 2 TABLESPOONS
- FLOUR – 2 TABLESPOONS
- CASHEW MILK – 400 ML
- FETA – 200 G
- PEPPER – 2 G
- SALT – 2 G
- FRESH BASIL – 10 G
Cooking:
Feta Sauce:
1. In a skillet, add the oil and flour and cook over low heat, stirring constantly to allow the flour to cook and avoid sticking. Then, gradually add milk and stir constantly to avoid the formation of lumps and obtain a creamy sauce. Leave the sauce to boil over low heat for 5 minutes and stir occasionally until it is creamy and has the consistency desired.
2. When the sauce reaches the intended consistency, add grated or smashed plant-based feta and mix it well into the sauce. Taste the sauce and add salt and pepper, if needed. When the sauce is ready, add basil leaves for flavor and cover with a lid. Leave for 5-10 minutes to allow the basil to release its flavor.
Roasted pepper salsa:
3. In a bowl, mix all ingredients for the salsa and set aside until serving.
4. Heat a grill pan and fry the burger meatballs 4 minutes each side.
5. Add the bacon and cook 4 minutes each side until crispy.
6. Cut the buns horizontally along the middle, sprinkle some olive oil over them and toast until crispy.
7. On the bottom half of the bun, put one tablespoon of pepper salsa, Verdino burger meatball, crispy bacon, and top with a tablespoon of feta sauce, cover with the other half of the bun and secure with a skewer.
