Pamela Anderson crowned this the best veggie burger that she has ever had.
You May Also Like: Sweet Corn Cream With Almond Crumble and Caramelized Fruit
Watch new episodes of Pamela’s Cooking With Love on Monday at 9PM on Flavour Network. Stream Flavour Network with a STACKTV subscription. Try it free today.
ingredients
Burgers
Burger Glaze
Burger Sauce
Garnish
directions
Add quinoa and water to a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium-low and cook uncovered until no water remains, about 15 minutes. Once cooked, transfer the mixture to a large bowl, fluff it with a fork, and allow it to cool to room temperature, uncovered. Once cooled, stir in vinegar or lactic acid and the spores.
Portion the quinoa mixture evenly into four-inch ring molds on a sheet of parchment in a perforated hotel pan. Cover with a lid and transfer the hotel pan to a 31°C fermentation chamber and allow it to ferment for 24 to 30 hours. The patties will have a light coating of white mold once fermented.
Once fermented, cool the patties down uncovered, remove them from the rings and store in the fridge between parchment until ready to cook.
To make the glaze, blend all the ingredients together with an immersion blender.
To make the burger sauce, stir together the ingredients in a medium bowl.
Heat a well oiled plancha on a barbecue over medium-high or non-stick skillet over medium heat with a bit of oil. Add the burger patties and glaze the top side. Cook the burgers until warmed through and beginning to char, flipping every 2 minutes and glazing both sides.
Spoon some burger sauce onto each bottom bun and top with a patty. Garnish with tomatoes, onions and lettuce, as well as more burger sauce, if desired. Finish with a top bun.