BEHIND THE SCENES AT I FEEL BIO

I spent the morning in the kitchen of I Feel Bio in Geneva learning how to make their delicious veggie burger with the chef himself. 

Ingredients for the bread:

300g rice flour

300g buckwheat flour

150g cornstarch

20g sugar

15g sea salt

18g guar gum

15g vegetarian margarine, softened

 5 eggs

100g almond milk, unsweetened

100g water

2 tbsp sesame seeds

1 egg for egg wash

Directions:

In a large bowl, mix rice flour, buckwheat flour, cornstarch, sea salt and guar gum. In a separate bowl, whisk eggs. Add eggs, almond milk, water and margarine to flour mixture. Mix well and split the dough in half. Let rest for 1 hour on a warm surface and when ready, cover in egg wash and bake at 180C (350F) for 25 minutes. Top with sesame seeds.  

Ingredients for the burger:

1 block organic tofu

1 beet, peeled and grated

3 tbsp sundried tomatoes

1 cup cooked buckwheat

1/2 stalk coriander, finely chopped

Pinch salt

Pinch pepper

Pinch cayenne pepper

Olive oil for frying

Directions:

Mix tofu and grated beet in a large mixing bowl. Place the buckwheat and sundried tomatoes in a blender and blender until a paste forms. Mix the paste in the beet mixture. Add the coriander, salt, pepper and cayenne; mix well. Heat a frying pan with olive oil and form the mixture into a burger shape. Fry for about 5 minutes on each side, or until golden brown. 

Ingredients for sauce:

2 tbsp sundried tomatoes

3 large tomatoes

3/4 cup cashews, soaked overnight

1 garlic clove

Directions:

Blend are ingredients in a high speed blender and smear on bread. 

Assemble burger and bon appetite!