3 Awesome Vegan Burger Night Recipes + Dinner at Olive Leaf
You know the feeling you get when you find out a Superb chef is preparing an ALL VEGAN MENU?? Oh the excitement! So, yeah, that was the case when I heard the amazing chef Charlie Fadida is making some delicious vegan changes to the menu of his restaurant Olive Leaf, at Sheraton Tel Aviv hotel.
Luckily I was invited to try the ENTIRE menu, and let me tell ya, it was absolutely perfect. So here it goes – 3 Awesome Vegan Burger Night Recipes + Dinner at Olive Leaf !
The starters include Zucchini Carpaccio, with sunflower and green-peas sprouts and beetroot discs in vinaigrette. Lemony eggplant soup with tofu cheese, fire burned eggplant and olive oil. Both starting dishes were kind of divine 😀
When the main courses arrived I was pretty full, but determine to try every single item on the menu! Three beautiful main courses were served to my table, these two were my favorites –Portobello mushroom hamburger served in a sweet bun (Check out the Meatiest meatless recipe below) – Vegan burger with smoky mushroom flavors. So good.. Baked Bulgur croquettes with a rich Portabello Mushroom filling, Served with crazy pink Tahini beetroot – Without a doubt one of the best vegan dishes you’ll ever have <3 .
After all the yumminess, and trust me, it wasn’t like any other vegan experience in a super fancy Chef restaurant, it was time for……… DESSERTS! Three superb dessert. You simply can’t go wrong when asking the waiter/waitress for something Vegan and Sweet. I’ll just say that while eating the Dates, pistachio, fruits and cream sushi, my taste buds had the time of their lives 😉 so damn yuuuummmy!
OK, Wrapping things up a bit – Most dishes were Perfecto, I can assure you if you’re traveling to Israel as a vegan – you’ll have the best time ever!
Now let’s get to it! 3 Recipes to Make the Most Awesome Vegan Burger Night brought to you straight from the vegan menu at Olive Leaf, Sheraton hotel Tel Aviv
Portobello mushroom hamburger | Onion Rings | Seasoned Fried Potatoes
Recipes by Chef Charlie Fadida
Ingredients (4 servings)
6 tbs. Olive oil
6 medium size Portobello mushrooms, finely chopped
1 onions, finely chopped
2 garlic cloves, chopped
6 tbs. all-purpose flour
2 tbs. bread crumbs
Pinch of cumin (optional)
- Heat up a frying pan with oil and start frying the onions until it becomes clear and transparent. Add the chopped Portobello mushrooms, fry-cook until most liquids evaporate. Season with salt, pepper and cumin.
- Place mushrooms onion mixture in a strainer, just in order to drain some more fluids.
- Put the mushrooms onion mix in a bowl, add flour and bread crumbs – mix well. Take a cooking ring (at your preferred size) and create the hamburger patty. Place the patties in the fridge for roughly 20 minutes (to band together all materials).
- Take the vegan burgers out of the fridge. Heat a little bit olive oil in the Frying pan, and start frying the burgers – about 5 minutes for each side. Continue cooking until your burgers are crisp and well combined. Lay the patties on paper towels to absorb oil.
Seasoned Fried Potatoes
4 potatoes, peeled and cut to small cubes
1 cup of vegetable oil, preferably soy oil (for frying)
1 tbs. of chopped parsley
1 garlic clove, chopped
¼ cup of vinegar
1 tsp. Sugar
In a small pot, heat up the soy oil. When the oil is hot add the potatoes, and start frying. Once the potatoes become golden, take them out of the fryer and place in a bowl – Now we immediately season with salt, sugar, vinegar, parsley and garlic. Mix well. Serve hot.
6 onions, sliced to thin rigs size slices
1 tbs. all-purpose white flour
3 tbs. water
1 cup vegetable oil (for frying)
Mix flour, water and a little bit of salt until the mixture is smooth and has Tahini-like density. In a small pot, start heating the vegetable oil. Dip the onion rings it in the mixture and carefully put each ring covered in mixture in the frying pan or pot. Fry in hot oil until golden and pretty.