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Friday, February 3, 2023

A hamburger, bun and hot dog where you won’t miss the meat


Not too many years ago, foods containing plant proteins used by vegetarians as a substitute for meat were viewed by many as an oddity. Words like “tofu”, “seitan” or “tempeh” sounded like hippie, enlightenment or macrobiotic food. Luckily things have changed: not only have these ingredients been standardized, but there are more meat alternatives than ever before.

Nowadays sausages or hamburgers are like the ones you make Better balance They can be consumed by all types of people. That sausages they are made with vegetable proteins from peas, rice and potatoes; High oleic chicory, carrot and sunflower oil. That Citizens Y the bite They are made from plant-based soy and pea protein, mushrooms, cocoa butter, rice flour, vegetable concentrate (radish and beets), and sunflower and olive oil. They are not only suitable for vegans and vegetarians, but for anyone who wants to reduce the consumption of animal products without sacrificing the enjoyment of their intense flavors.

For all three quick and easy dishes: a hot dog with an oriental flair, a wrap with Moorish spices and a hamburger fortified with tomatoes and mushrooms.



For 2 people

  • 2 vegan Better Balance sausages
  • 2 hot dog buns
  • ½ cucumber
  • 1 small carrot
  • ½ red pepper
  • 1 tablespoon rice vinegar
  • 1 tablespoon Thai sauce
  • ¼ teaspoon sesame oil
  • ⅛ teaspoon sugar
  • salt and black pepper
  • Chopped peanuts for decoration
  • A few coriander leaves for garnish


  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • ½ tablespoon rice vinegar
  • ½ teaspoon sweet and sour Thai hot sauce (or any hot sauce with a little honey and sugar)
  • 1 tablespoon sunflower oil
  • ½ red onion


  1. Grate the carrot and cut the bell pepper and cucumber into small cubes. Finely julienne the purple onion.
  2. Mix rice vinegar, hot sauce, sesame oil and sugar in a bowl. Add the chopped vegetables, salt and pepper and mix.
  3. In another bowl, mix together peanut butter, soy sauce, rice vinegar and Thai hot and sour sauce. Add the sunflower oil and whisk with a fork.
  4. Fry the sausages in a pan with a little oil over very low heat until lightly browned.
  5. Assemble the hot dogs by placing a sausage on each bun, layering the lettuce on top and finishing with the sauce. Finish off with some chopped peanuts and a few coriander leaves.



For 2 people

  • 150g Better Balance Vegan Ground Beef
  • 1 red onion
  • 1 clove of garlic
  • 25 grams of raisins
  • 100 g red cabbage
  • 1/2 teaspoon curry
  • ½ teaspoon cumin powder
  • ½ teaspoon sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon butter or margarine at room temperature
  • 2 large wheat tortillas
  • olive oil
  • salt and black pepper

chickpea cream

  • 125 g chickpeas
  • 1/2 lemon
  • 1/2 teaspoon curry
  • olive oil
  • salt and black pepper


  1. In a bowl, mix the picada well with the butter or margarine and season with the curry powder, cumin powder, sugar, cinnamon, salt and pepper.
  2. In a pan with a little olive oil, sauté the chopped onion and garlic over medium heat. When they soften, add the previous mixture and raisins. Cook between 8 and 10 minutes, stirring occasionally.
  3. Mash the chickpeas with the lemon zest and juice, curry powder, salt, pepper and a drizzle of olive oil.
  4. Cut the red cabbage into thin strips and place in a bowl. Add the vegan mince and mix. Adjust salt if necessary.
  5. Pass the tortillas through the pan to warm them slightly. Spread with the chickpea cream, spread the vegan picada on top and roll up.



For 2 people

  • 2 vegan Better Balance burgers
  • 1 avocado
  • 100 g cherry tomatoes
  • 50 grams of mushrooms
  • 2 hamburger buns
  • 1 handful of fresh spinach
  • The juice of half a lemon
  • olive oil
  • salt and black pepper


  1. In a sauté pan over high heat, add the tomatoes and a drizzle of olive oil. Cover and stir from time to time to tan. When golden, pierce with a knife.
  2. Reduce the heat slightly and add the sliced ​​mushrooms to the pan. Sauté for a few minutes.
  3. Mash the avocado with a fork in a bowl with a squeeze of lemon juice, salt and pepper.
  4. Fry the burgers in a pan with a little oil over low heat until golden brown.
  5. To assemble the burger, cut the bread in half and toast in the same pan.
  6. Top the mashed avocado over the base, burger, cherry tomatoes and mushrooms and finish with some fresh baby spinach.


Source elpais.com

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