For the “fake” kimchi:
100g Chinese cabbage and 2 nice leaves for the burger
20g daikon radish
1/2 a clove of garlic
10g sushi ginger
1 tbsp soy sauce
1 tbsp red curry paste
Chili flakes as desired
Pinch of paprika
Salt and pepper
(Alternatively, you can use ready-made kimchi)
For the green asparagus:
1 spear of green asparagus
1 tbsp olive oil
Salt and pepper
For the vegan chicken style chunks:
1/4 to 1/3 of a packet of VANTASTIC FOODS Vegan Chicken Style Chunks
For the mayonnaise:
50ml unsweetened soy drink, at room temperature
110ml rapeseed oil
1 tsp mustard
1/2 tsp lemon juice or white wine vinegar
1 tsp salt
1 pinch sugar
1 burger bun
Potato chips or other chips if desired
For the “fake” kimchi
Slice the Chinese cabbage, daikon radish, carrots and shallots into narrow strips, and mix with the minced garlic clove and all other ingredients. Leave to marinate for at least one hour.
For the green asparagus
Chop the end off the asparagus spear. Slice the entire asparagus spear (including tip) into approx. 1cm-thick slices, and sear in olive oil in a pan for approx. 2 minutes. Then transfer to a different container, and season.
For the vegan chicken style chunks
Sear the chunks in a little sunflower oil in a pan until nice and crispy.
For the mayonnaise
Put the soy drink, mustard and lemon juice into a high-edged container, and blitz using a hand blender. Then add the oil slowly – a few drops at a time – while leaving the hand blender running. Carry on blitzing until you have a nice, creamy mixture. Blitz until everything is emulsified and creamy. Finally, season to taste.
For your “Wow” burger
Brush the lower half of the burger bun with BBQ sauce. Place a large slice of Chinese cabbage between the two halves of the burger bun, and fill it with the chunks, the asparagus pieces and the “fake” kimchi. Add some splodges of mayonnaise to taste. Serve with a few potato chips if desired. Benedikt Faust hopes you enjoy his vegan BBQ chicken burger!