#veganbutcherbelgium

Warning: We know what you are thinking. Yes, this meal is MASSIVE and yes, we believe you can eat it all. However, if you are afraid you can’t (diet, we get you) you can always go one level down (pun intended) 😉 Use one steak instead of two and you will have a smaller yet delicious burger!

All the textures and flavours in this burger have been thought to surprise you at every bite. So we went crazy with the contrasts: delicate champignons sauce vs spicy tabasco and jalapeños; crunchy cucumber vs tender Happy Steak. Now what? Time to break the rules…

Happy Steak Double Burger

Ingredients

  • 300 g Happy Steak
  • 2 burger bans
  • 1 big tomato
  • 1 small red onion
  • 1/2 cucumber
  • 4 leaves lettuce
  • pickled jalapeños
  • 1 cup champignons
  • 1/2 to 1 cup coconut cream
  • 1 tsp tapioca starch
  • 1 tbsp soy butter (or margarine of choice)
  • Salt, pepper and nutmeg to taste
  • Spicy ketchup
  • Green tabasco sauce

Instructions
Cut the cucumber, the tomato and the red onion in thin slices. Quarter the champignons and saute them in a little skillet with half a tablespoon of soy butter. Once golden, add the coconut cream, salt, pepper and nutmeg to taste. Let it cook on low heat and slowly add the tapioca starch until a creamy consistency is reached.

In another pan, melt the remaining soy butter on quite high heat and cook the steaks for a couple of minute, until a crispy crust forms.

From now on, the rest is pretty self-explanatory; however, for a better texture and flavour combo, we suggest to pile the ingredients up as follows:

Bun – spicy ketchup – 2 lettuce leaves – 1 steak – champignons sauce – tomatoes – pickled jalapeños – cucumber – onion – green tabasco – bun – spicy ketchup – 2 lettuce leaves – 1 steak – champignons sauce – tomatoes – pickled jalapeños – cucumber – onion -green tabasco – bun.