Olive and buckwheat burger with vegan curry mayonnaise

In the summertime, high temperatures often make the desire to get to the stove go away, so you need to think of quick solutions for a tasty lunch. We at Germinal Bio try to come to your aid with the Freschi line, a series of vegan (and even gluten-free!) ready meals, to be enriched as you wish, preferably with organic and seasonal ingredients.

Today we present the Buckwheat Olive Burger, a simple yet very tasty dish, thanks to the combination of the strong flavor of buckwheat and the freshness and aromaticity of ingredients such as broccoli and olives.

We offer it to you in a sandwich version (if you have to follow a gluten-free diet, you can try your hand at making your own gluten-free bread at home, with our Gluten-Free Bread Prep) with a tasty vegan curry mayonnaise, to give an exotic touch to your lunch.

Recipe Buckwheat Olive Burger with Vegan Curry Mayonnaise

Ingredients

• 1 Germinal Bio Buckwheat Olive Burger
• Bread
• Insalad
• Tomato

For the vegan curry mayonnaise:

• 100 ml soy milk
• 130 ml corn (or sunflower) seed oil
• 1 pinch of salt
• 20 ml or so of lemon juice
• 1/2 teaspoon mustard
• 1 teaspoon curry

Verspare all the ingredients for the vegan mayonnaise in a high-sided container. Dip the mini-pimer in and, moving it vertically, whisk for 30 to 40 seconds. Place the container in the refrigerator.

Cut your sandwich in half, carefully heat the olive and buckwheat burger, then lay it on one half of the sandwich, add a lettuce leaf and tomato slice and top with the vegan mayonnaise. Top with the other half of the sandwich and serve immediately.

Have a good appetite!