Author Notes
One time, I wanted to reduce my carbs and still eat well. I happened upon a gorgeous vegan burger recipe on Instagram by (https://www.instagram.com...).
The result is a suya-spiced beef burger in an avocado bun. Which could also be a purple cabbage one, or lettuce even.
The patty takes your favourite mix and spices it up with some (pea)nutty goodness. If you're using already made patties, sprinkle some suya spice on both sides before cooking, and afterwards.
Serve with your favourite sides/ fillings
—Kitchen Butterfly
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Prep time
30 minutes
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Cook time
30 minutes
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Makes
4 burgers
Ingredients
- The 'Bun'
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4
ripe avocados (good luck!), cut in half, flesh scooped out to leave two 'whole' halves (I'm sorry)
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Or
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8 - 16
cabbage/ lettuce leaves, washed and ready to eat
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Or
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4
bread buns, toasted
- The patty and toppings
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Your favourite patty mix or already formed patties
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Suya spice, two teaspoons for each patty
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4-8
romaine, iceberg or butter lettuce leaves
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2 - 4
fresh tomatoes, sliced
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1
onion, sliced and pickled in lime juice and sea salt
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1
green bell pepper, sautéed
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2 tablespoons
cilantro/ coriander leaves, roughly chopped
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black sesame seeds, toasted to top
Directions
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The patty/ make your fave patty mix. Add a teaspoon of the suya spice, for every patty portion. Sprinkle some spice on both sides of the patty, about half a teaspoon per patty. Cook as you like.
If using already made patties, sprinkle suya spice on both sides. Cook as you like.
Serve extra suya spice on the side
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For the bun/ assembly:
Cut each avocado - if using - in half. Remove the seed and using a tablespoon, seperate the flesh from the skin.
I sliced a bit off the halves – about 1 centimetre – and saved it for a salad.
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Begin the layering: I like to begin with lettuce, tomatoes, onions and then the patty.
Top with chopped cilantro.
Finish with the bun and sprinkle on some toasted black sesame seeds
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