Patties Method:
• In a colander over a bowl allow grated beetroot to drain away excess liquid
• Roast the mushrooms in oil in oven till brown but not crispy, and let cool slightly.
• Meanwhile heat the extra olive oil in and sauté the onions and garlic until soft. Remove from heat.
• In food processor pulse the beans, onions & garlic, mushrooms, flaxseeds, smoked paprika, red miso and salt and pepper until just combined, with loads of chunky bits still there.
• Mix beetroot, bean mix, walnuts and bread crumbs, you can add more bread crumbs if too wet, you want it to be firm enough to hold their shape when formed into patties.
• Form into patties and rest in the fridge for at least an hour and up to 24 hours to firm up.
• Brown the patties in a pan on both sides.
• Finish in oven for 5 minutes, don’t overcook!
Fermented Super-Slaw Method:
• Mix all ingredients together
• Add as much dressing as you like to bind or to drown!
Probiotic Mayonnaise Method:
• Place aqaufaba, vinegar, maple syrup, coconut kefir, mustard powder, in a food processor
• blitz on high speed
• slowly add the oils in a thin stream until the liquid thickens into creamy white mayonaisse
• season with salt and pepper
• Store in the fridge until required
Smoky Ketchup Method:
• Combine the first 6 ingredients in a bowl stir well.
• Add the tomato paste and stir again
• Transfer to a large wide glass or ceramic jar.
• Place a new J cloth to the opening and secure with a rubber band
• Leave overnight or for 16 hours to ferment in a warm space, the kitchen is ideal.
• Pour into bottles and cap or secure an airtight lid to the existing jar.
• Place in the fridge for a couple of days to develop before using.
Coconut Water Kefir Method:
• Place your kefir grains in a large parfait jar or container.
• Pour the coconut water into the jar.
• Cover loosely and let it sit for 48 hours (no longer) at room temperature.
• Strain culture through a plastic fine mesh sieve into clean bottles or jars.
• Store in fridge to drink and add to recipes as you wish.
• Then rinse the grains in fresh filtered water and put them in a sterilized clean jar.
• Keep repeating the process.
Sauerkraut Method:
• Pull off the outer cabbage leaves but keep to one side.
• Slice the cabbage thinly on a Japanese vegetable slicer or by hand if you can get it fine enough.
• Combine the cabbage and salt in a large bowl
• Massage and squeeze the cabbage with your hands.
• Keep massaging till it all becomes watery and more like coleslaw than raw cabbage.
• Pack the cabbage into large jars, tamp it down firmly.
• Add all liquid.
• Cover with the outer leaves of the cabbage.
• Weight the leaves down by putting a smaller jar (¾ filled with water) on top of them this keeps the cabbage submerged under the liquid, which is important.
• Cover the jar with a clean J cloth and secure with a rubber band.
• Over the next 24 hours, press down on the cabbage every so often using the smaller jar.
• It’s a good idea to keep it all on a large plate or in a bowl so if the liquid rises and overflows you don’t end up with a mess on your hands!
• Ferment the cabbage for at least 3 days and up to 10 days, as it's fermenting make sure the cabbage is submerged and kept in a coolish room.
• This is a small batch of sauerkraut and it will ferment more quickly than bulk batches so do start tasting it after 3 days
• When the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate.
TIME TO SERVE – warm some soft burger buns, slice in half, dollop a good amount of probiotic mayonnaise on the bottom of the buns add your choice of lettuce and sliced tomatoes, top with your hot Buff burger pattie and a squirt of fermented tomato ketchup. Serve with a side of Super-slaw.