Coming in second in the 2019/2020 Nola ❤️ Summer competition is Katia Scherf, the Executive Chef and Owner of Smak Deli in Cape Town, and her vegetarian recipe for Chipotle Mushrom and Chickpea Mayo Burger. “I used Nola Original Mayonnaise because it is thick and creamy but also tangy, which complements the spicy chipotle chilli in the dish,” says Katia.

Try your hand at her recipe below!

Vegetarian Chipotle Mushroom and Chickpea Mayo Burger

Serves 1

INGREDIENTS

50g tinned chickpeas, drained
100ml vegetable oil (for frying)
4 tablespoons Nola original mayonnaise (plus extra for serving)
5g parsley, chopped
1 red chilli, sliced (optional)
1 large brown mushroom
15g butter
1 tablespoon chipotle chilli sauce
1 hamburger roll, buttered and lightly toasted
Hand full of crispy lettuce
1/4 small red onion, sliced thinly
150g thin cut potato fries (+ vegetable oil for deep frying) / 150g oven bake chips
5ml truffle oil

METHOD

  • In a pan, heat the vegetable oil and shallow fry the chickpeas until golden brown and crispy. Remove the chickpeas from the oil and drain any excess oil, allow to cool.
  • Once the chickpeas are slightly cool, put into a bowl and add 2-4 tablespoons of Nola mayonnaise, mix well to coat – the mixture should be saucy so add more mayonnaise if necessary and finish with chopped parsley and sliced chilli (optional) then set aside.
  • Heat a pan with the butter and fry the brown mushroom until cooked through.
  • Once the mushroom is cooked, add 1 tablespoon of chipotle sauce into the pan while its still hot to deglaze and coat the mushroom with the sauce.
  • Prepare your chips of choice (either deep fried or oven baked) and toss in 5ml of truffle oil, season to taste

To serve:

  • Place the toasted burger bun on a plate and top with the crispy lettuce and the sliced red onion.
  • Put the chipotle spiced mushroom on the bed of lettuce and top with the chickpea mayo mixture
  • Serve with the truffle fries and a generous serving of Nola mayonnaise for dipping
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