Veggie Burger

VEGGIE BURGERS

WITH ROASTED POTATOES

ALEJANDRO LELAS | CHILE

Amongst some of the most typical dishes in Chile is the pork loin. In this recipe, I present an opportunity to reinvent this dish; delivering a national favourite in a healthier format by replacing the meat with a vegetable (beans). We accompany it with some potatas bravas and onion from the south of the country, and add an egg as a finishing touch. The food waste is minimised in this recipe since the peel of the onion and the egg are also used as fertilizer for plants. For the vegetables, we have cooked with the skin or shells so each product remains 100% no waste.

SAVED FOOD Beans, Potatoes, Onions

INGREDIENTS SERVINGS 6

PREP 8-10 hours for beans

METHOD COOK 1 hour and 30 minutes

500 g Beans 500 g Red and Green Bell Peppers, chopped 500 g Onions, chopped 1 kg Russet Potatoes 6 Eggs Salt, to taste Pepper, to taste A pinch of Merquen, which is a traditional Chilean seasoning made from Goat's Horn Chile (aji cacho de cabra), which is mildly spicy and smoky. You can sub it with smoked paprika. 1. Soak the beans in water overnight.

2. The next day cook them until they are tender, then leave to cool and mash the beans into a grounded consistency.

3. Sauté half of your onion and all of the peppers to make a sofrito.

4. Combine the sofrito and ground beans and shape into a hamburger and bake in the oven at 180°C for 25 min.

5. Caramelize the remaining onion in olive oil on a medium pan to golden color.

6. Cut the potatoes into wedges then brush them with olive oil and the merquen or smoked paprika, then bake in the oven 30 min at 180° F.

7. Fry the egg on a hot pan of olive oil.

8. Plate and serve as shown in the picture.