Curry Burgers with Cabbage

Instructions

1. Prepare Curry Sauce

   5 min hands-on

   • Heat neutral oil in a saucepan over medium heat.
   • Add finely chopped onions and sauté until softened and translucent.

2. Cook Winter Squash

   5 min hands-on

   • Peel and cube the winter squash.
   • Add squash to the pan and cook until slightly softened.

3. Add Spices and Garlic

   1 min hands-on

   • Mince garlic and add to the pan with curry and chili powders.
   • Stir and cook until spices are fragrant.

4. Thicken Sauce

   2 min hands-on

   • Sprinkle in whole-grain flour, stirring continuously.
   • Slowly pour in vegetable broth, stirring to avoid lumps.

5. Blend and Season Sauce

   2 min hands-on5 min waiting

   • Simmer until squash is tender.
   • Use an immersion blender to purée until smooth.
   • Stir in soy sauce and half of the sugar.
   • Adjust seasoning with salt if needed.

6. Prepare Pickled Cabbage

   3 min hands-on

   • Finely slice cabbage and place in a mixing bowl.
   • Add remaining sugar and a pinch of salt, massaging until softened.
   • Pour in vinegar and toss to coat evenly.

7. Cook Vegetarian Fillets

   1 min hands-on7 min waiting

   • Heat oil in a non-stick skillet over medium heat.
   • Cook fillets until golden and heated through.

8. Toast Focaccia

   1 min hands-on2 min waiting

   • Slice focaccia into bun-sized portions.
   • Lightly toast in a dry pan or under a broiler.

9. Assemble Burgers

   2 min hands-on

   • Spread curry sauce on both halves of toasted focaccia.
   • Place a fillet on the bottom bun.
   • Top with more curry sauce, pickled cabbage, and cilantro.
   • Place the top bun on and press gently.

10. Serve Burgers

    • Serve assembled burgers warm with extra curry sauce on the side.
    • Cooking tips:
    • Use a neutral oil with a high smoke point to avoid overpowering the curry flavors.
    • For a smoother curry sauce, strain it through a fine-mesh sieve after blending.
    • If the curry sauce becomes too thick, thin it out with a splash of vegetable broth or water.
    • Allow the pickled cabbage to marinate longer for a more intense tangy flavor.
    • For an extra layer of texture, sear the vegetarian fillets on high heat at the end for a crispier crust.