Connie Desousa & John Jackson’s Shawarma Burger
Shawarma Burger with Silk secret sauce, Pickled cabbage & Hummus
- Dairy-free
- Vegan
Ingredients
- INGREDIENTS for Shawarma Patty
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- INGREDIENTS for Silk Secret Sauce
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- INGREDIENTS for Pickled Cabbage
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- Other Ingredients
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Instructions
- Cover dried chickpeas with water and soak overnight. The next day, drain the water and pulse all of the ingredients in a food processor until blended and resemble a cornmeal-like texture
- Form mixture into 3 oz patties. Fry patties in a fry pan in a small amount of oil until browned on both sides.
- Whisk all ingredients together in a small bowl until combined.
- In a medium sized pot, boil vinegar, water, sugar and salt. Add shaved cabbage. Cook for 2 min. Cool to refrigerator temp.
- Cut burger bun in half and toast cut side in a fry pan or on a grill. Spread 1 tbsp hummus on the toasted side of the bun top. Spread 1 tbsp Silk Secret Sauce on the toasted side of the bun bottom. Place a cooked shawarma patty on top of the Silk Secret Sauce. Top with pickled cabbage. Place the bun top on the cabbage.