Spicy Hawaiian Burger

This spicy hawaiian burger is delicious with its crispy onion rings, caramelised pineapple rings, carrot bacon, tofu and mushroom patty and slaw. It will please the whole family.

Carrot Bacon:
– 1 carrot
– 1 t white miso paste
– 1 t sweet soy sauce
– 1 t smoked paprika
– 1 t olive oil
– 1/2 onion (inner rings)
– 6 button mushrooms
– 4 garlic cloves
– 1/4 c peanuts
– 1 block firm tofu, crumbled
– 1 t chia seeds
– 1 t mustard seeds
– 1/4 c flour
– panko breadcrumbs to coat
Onion rings:
– 1/2 onion (outer rings)
– 1 c flour
– 2 T polenta
– 1/4 c water
– salt
– pepper
Pineapple rings:
– 1 tin pineapple rings (reserve juice for mayonnaise)
– oil for frying
– 1/2 c mayonnaise
– 2 T chili oil
– 2 T pineapple juice
– 1/8 cabbage
– 1/2 carrot
– 1 t mayonnaise
– 1 pack burger buns

Carrot Bacon: Use a peeler to make ribbons with the carrot and coat in miso, soy sauce, paprika and oil. Bake at 180 °C for 15 minutes on a tray with baking paper.
Patty: In a food processor blitz together onion, mushroom, garlic and peanuts. Then mix in crumbled tofu, chia seeds, mustard seeds and flour. Shape mixture into patties and coat in breadcrumbs. Bake for 30 minuses on a tray with baking paper.
Onion rings: Combine flour, polenta, water and salt and pepper to taste in a bowl. Coat onion rings and shallow fry for 2 minutes each side or until browned and crispy.
Pineapple: Fry one pineapple ring per burger in a little oil for 2 minutes each side.
Mayonnaise: Combine mayonnaise ingredients in a small bowl.
Coleslaw: Finely shred cabbage and grate carrot. Mix together in a bowl with mayonnaise.
Assemble Burger: Toast buns and place coleslaw on the bottom of bun followed by patty and mayonnaise then add pineapple ring, carrot bacon, onion rings and more mayyonnaise.