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The story

Today it’s time to share some really good recipes from the hamburger restaurant Blackitchen!

Blackitchen is located in Natal, which has a population of 860 000, and since I prefer smaller cities with beaches, I decided to only stay for two days to shoot this episode with Marcos.

It was Humberto, from the last episode, that recommended Blackitchen to me, so I hopped on a bus and slept for a bumpy two-hour busride from Pipa to Natal.

 

About the food

Marcos cooked me a lot of things. He made me this vegan burger, which you will find the recipe for further down in this site.

He also cooked me these amazing small balls that are crispy on the outside and soft and cheesy on the inside – they are called mandioca balls. They are filled with mashed mandioca, cheese and some herbs and they are just too good. You will find this recipe here.

Along with this he made two types of mayonnaises, one with beetroot and one that he calls rose mayonnaise. The last one is my absolute favorite! I can’t wait until I have the chance to make this on my own the next time. I will put it on everything, it is just too good! You will find this recipe here.

Since this is a vegan burger, he could not make a traditional mayonnaise. Instead he made a sauce out of confit tomatoes. This sauce is so flavorful and you can taste that it’s home made. Keep a bottle of the confit tomatoes in your fridge all the time, and you will be ready to bring life and add so much flavor to your dishes. The tomatoes get such a rich and concentrated flavor when you slowly bake them in the oven with some olive oil. Add this to your pasta, sandwich or pizza and you will be happily surprised.

Next to the confit tomatoes, keep a bottle with chimichurri. It’s an Argentinian marinade, and you can marinate whatever in here and it will get such a good flavor. Make a lot at once, and then you will always have the opportunity to make plenty of tasteful food easily.

About the burger
I liked the idea of filling the burger with good vegetables. Unfortunately, I could not control myself when I tried the cheese and mandioca balls, so I was very full when I had the hamburger. I thought it was tasty, but I would have appreciated it more if I was hungry. Strange, huh?

 

Next link in the chain

Next, I will be going to another restaurant, this one is placed in Maceió, which is a city that is an 8 hour drive further south in Brazil. It’s a vegan restaurant and is partly owned by a girl named Jaque and her boyfriend Lucas. I am invited to stay in their home during my week there and I’m so looking forward to it!

The recipe (Vegan burger)

 
 
Ingredients

 

Confit tomatoes:
1 kg tomatoes
1 cup olive oil
2 cloves of garlic
Rosemary
Salt
Black pepper

Chimichurri:
¼ cup fresh coriander
1 cup parsley
2 cloves of garlic
0,5 cup olive oil
1/3 cup red wine vinegar
1 tsp red pepper
0,5 tsp cumin
0,5 tsp salt

The vegan burger:
For 1 burger you will need:
1 slice of pumpkin
1 slice of cauliflower
1 slice of zucchini
1 slice of eggplant
1 shiitake mushroom
2 asparagus
Vegan hamburger bread
Vegan aioli or mayo with added pressed garlic
Confit tomatoes

 

 

 

How to

 

Vegan burger

Confit tomatoes:
Cut the tomatoes in halves, and place them in a oven mold. Press the garlic and sprinkle rosemary, salt and pepper over them. Add the olive oil, and stir to make sure that all tomatoes are covered in oil. Set the oven to 90 degrees (not hot air), and let the tomatoes sit in the oven for 1,5-2 hours. Remove from the oven and let cool.

Using a blender, mix some of the tomatoes to a smooth sauce to have with the hamburger. Place any leftover tomatoes in a glass jar, cover with olive oil and store in the fridge. They are delicious and can be eaten with all good dishes to make them even tastier.

Chimichurri:
Mince all herbs, squeeze the garlic and mix with the other ingredients in a glass jar.

The vegan burger:
Cut all vegetables, except the asparagus which we leave whole, in 5 mm thick slices. Let them be marinated in the chimichurri for at least 1 hour. You get the best flavor if you allow them to be marinated in the refrigerator for 24 hours. Salt to taste. Fry golden brown with a generous amount of olive oil or butter.

Build your burger with all of its veggies and add a generous amount of sauce made from the confit tomatoes, as well as the aioli.

Eat and enjoy!

Svenskt recept / swedish recipe (Vegansk hamburgare)

 
 
 
 
 
Ingredienser

Confiterade tomater:
1 kg tomater
2 dl olivolja
2 vitlöksklyftor
Rosmarin
Salt
Svartpeppar

Chimichurri:
0,5 dl färsk coriander
1 dl persilja
2 vitlöksklyftor
1 dl olivolja
¾ dl rödvinsvinäger
1 tsk rödpeppar
0,5 tsp kummin
0,5 tsk salt

Den veganska hamburgaren:
Till 1 burgare behövs:
1 skiva pumpa
1 skiva blomkål
1 skiva zuccini
1 slice eggplant
1 shiitakesvamp
2 sparris
Veganskt hamburgerbröd
Vegansk aioli alt. majonäs med pressad vitlök
Confiterade tomater

 

 

 

Så här gör du

 

Vegansk hamburgare

Confiterade tomater:
Skär tomaterna på mitten och pressa över vitlök och sprinkla över rosmarin, salt och peppar. Häll på olivolja, rör om och se till att alla tomater är täckta med olivolja. Ställ in i ugnen på 90 grader (ej varmluft) och låt stå i 1,5-2 h. Tag ut och låt svalna helt.

Mixa en del av tomaterna släta och använd som sås till hamburgaren. Lägg överblivna tomater i en glasburk, täck med olivolja och förvara i kylen. De är supersmaskiga och kan användas som tillbehör till allt som är gott men som du vill göra ännu godare.

Chimichurri:
Finhacka alla örter, pressa vitlöken och blanda med övriga ingredienser i en glasburk.

Den veganska hamburgaren:
Skär alla grönsaker, förutom sparrisen som vi lämnar hel, i 5 mm tjocka skivor. Låt dem marineras i chimichurrin i åtminstonde 1 h. Bäst smak får du om du låter dem marineras i kylskåpet i ett dygn. Salta efter smak. Stek gyllenbruna i rikligt med olivolja eller smör.

Montera hamburgaren med alla dess grönsaker och addera riktligt med sås gjord av de confiterad tomaterna, samt aiolin.

Ät och njut!

Do you have any questions about this recipe? 

Don’t be shy, just ask me and I will answer as soon as possible. Maybe you have cooked it and want to share your thoughts about it? Go ahead, I’d love to get in contact with you 🙂

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