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Fried veggie burger with melted Jarlsberg® by chef Elizabeth Haigh.
- 4 brioche buns
- 2 large seitan steaks (cut into 4 pieces, roughly the same size as the buns – or alternatively use large portobello mushrooms)
- 1 pack of ramen instant noodles
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground white pepper
- 1 tsp paprika
- 300 g white flour
- 1 tbsp nutritional yeast
- 2 tsp mustard powder
- 200 ml buttermilk
- 4 slices of Jarlsberg®
- 80 g vegan kimchi (shop-bought)
- 100 g mayonnaise
Mix the flour, mustard, garlic, onion powder, paprika and nutritional yeast in a bowl.
Pulse the ramen noodles in a blender until crushed, or crush using a pestle and mortar. Then add to the flour mixture.
Heat a fryer or vegetable frying oil to 180 °C.
Coat the seitan steaks (or mushrooms) in the spiced flour mixture, then dip in the buttermilk to coat, then once again in the flour mixture. Set aside for a couple of minutes before frying.
Fry the buttermilk-coated seitan steaks until golden (roughly 5-6 minutes), turning occasionally. Once fried, set aside on kitchen paper to soak up any excess oil.
Top the seitan steaks with Jarlsberg® and toast under a grill until melted.
Toast the brioche bun halves until golden, then add mayonnaise to both sides.
Assemble your burger by adding the fried cheesy seitan steak, then toppping with vegan kimchi to finish.
Serve immediately and enjoy!
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.