Blue Vegan Burger

For 2 to 4 burgers 🍔

INGREDIENTS
Steaks:
- 300 g white beans
- 250 g button mushrooms
- 50 g polenta
- 50 g breadcrumbs
- 1 large onion
- 4 tbsp olive oil
- 3 tbsp tomato coulis
- 3 tbsp soy sauce
- 1 tsp smoked paprika
- Ground black pepper

Blue sauce:
- 1/2 Jeanne
- 3 tbsp soy cream
- 1/2 small clove of garlic
- 2 tsp lemon juice

Red onion pickle:
- 1 red onion
- 80 ml cider vinegar
- 2 tsp blond sugar
- 1/2 tsp salt

Topping:
- 1/2 remaining Jeanne
- 2 tomatoes
- 2 to 4 handfuls of arugula
- 2 large or 4 medium buns

RECIPE
In a medium skillet, heat 3 tablespoons of olive oil over medium high heat.
Sauté the mushrooms with the onions. Season generously with pepper. Add the smoked paprika. Cook until golden brown.

Add beans, mix and mash with a manual potato masher. Cook for 1 minute. Add 3 tablespoons of soy sauce and the coulis. Cook for 1 to 2 minutes, stirring. Turn off the heat, add 1 tablespoon of soy sauce and 1 tablespoon of olive oil, mix. Add the polenta and breadcrumbs, mix and leave to rest for a good hour in the fridge.

Cut the onion into thin slices, mix the vinegar with the salt and sugar and leave to marinate for at least 1 hour.

Heat a small amount of neutral oil in a large frying pan over medium heat. Form 2 large steaks or 4 smaller ones and brown them. Carefully turn the steaks over to the other side for a few minutes.

Mix the ingredients for the blue sauce and slice the tomatoes.
Assemble the burgers by spooning a little blue sauce on the bottom 1/2 bun, add the arugula, tomato, a few onion pickles, add the steak and top with blue sauce and crumbled Jeanne pieces. Close and enjoy in the meantime.

Photo © Marie Laforêt