Not Your Ordinary FAST-FOOD JOINT

Meet Max Mandias and Helga Angelina – founders of Burgreens and a couple who is here to prove that healthy and clean eating can be just as oh-so mouthwateringly delicious as any fast food joints around town!

Meet Max Mandias and Helga Angelina – founders of Burgreens and a couple who is here to prove that healthy and clean eating can be just as oh-so mouthwateringly delicious as any fast food joints around town!

FROM A DATA ANALYST to being a vegetarian Executive Chef and Co-founder of Burgreens, Max Mandias found his true métier in the Netherlands a decade ago.

“I have always enjoyed cooking and eating healthy, but due to my previous hectic lifestyle and stress I was unable to maintain it, so I gained more than 10 kilograms in about eight months and started to experience a lot of discomfort.”

burgreens-2

“That was when I realized I had to desperately switch my eating habits and neutralize my body,” shared the hospitable chef, while we sit on the restaurant’s porch surrounded by nature, overlooking Tebet park and enjoying the cool breeze.

In 2012, Max decided to become a vegetarian and eliminate dairy, processed food, sugar and gluten from his diet, which resulted in  him loosing all that weight in merely 3 months! “I also noticed my other long-term health issues such as sinuses, constipation, insomnia and pain started vanishing without any medication.”

This further inspired Max to experiment and master the flavors of plant-based food at home. “I wanted people to know that healthy food is just as tasty. I try to pool various opinions so that I can create dishes that every type of palates will love, even if they are not vegetarians.”

In the meantime, fate intervened yet again by bringing Helga and Max together – a couple who shares the same lifestyle and ideals. During their time volunteering in a raw food café at Amsterdam for five months, something clicked – the couple decided to quit their jobs, return to their hometown and pair Max’s passion for wholesome home-cooked meals with Helga’s determination for sustainable food to establish Burgreens, the town’s first healthy fast-food eatery and caterer serving plant-based dishes.

profile-max-dan-helga

Eating Green

“Vegetarianism is a practice that is still transitioning in Indonesia but truthfully, it is very easy to do so due to the numerous plant-based substitutes available. However, our biggest challenge is tackling the norm that states animal products is crucial for your health, when in fact the basic principles of clean eating is rotating your food and having a balanced, rainbow plate filled with natural colors and nutrients,” explained Max.

 

“We test all of our food with people that are usually not accustomed to healthy eating before serving it at Burgreens. This ensures that the flavors and textures are suitable for all kinds of palates.”

For example, one of their signature dishes, the Black Mini Quarto, took six months to perfect. This dish consists of four different burger patties including mushrooms, red beans with cheese, spinach chickpeas and mung beans, sandwiched between soft gluten-free black buns. You will be surprised with the varied tantalizing sauces and textures of each patty, making it incredibly difficult to choose your favorite.

Another popular dish that uses the local’s favorite plant-based protein is Tempeh Gomasho Salad. The tempe is stuffed with flavorful almond pesto then coated with nori and sesame seeds. This salad is a truly hearty, balanced and remarkable one!

sliced_tempeh

Finally, a dish that transported our palates straight to Japan and back was the Crispy Tofu Salad. This vibrant dish consists of a variety of vegetables imbedded underneath fried tofu bricks coated in rice flour and sesame seeds. The winner is the generous Japanese Wofu dressing and its outstanding burst of textures.

Burgreens presented us with an incredible array of healthy dishes and juices like Green Punk and Detox Red Velvet, to choose from. Moreover, all of their fresh and organic ingredients are sourced directly from local farmers. Trust us, we ‘carnivores’ were mind-blowingly impressed by the flavors, textures and quality of the dishes served.

“I keep myself up to date with the current food trends and look for inspiration from everywhere including YouTube, cookbooks, traditional markets and more. I will then experiment converting certain dishes to a delicious vegetarian version.” said the innovative chef.

This inspirational couple shares a simple vision – to make healthy and plant-based food as delicious, fast and accessible as junk food, while being socially responsible through empowering local farmers, food artisans and women, as well as committing to environmental sustainability and animal welfare.

Since 2013, there are two outlets rooted around town located in Bintaro and Tebet. “Our dream is to see Burgreens established beside every fast-food joint in Jakarta, then in Indonesia and then hopefully abroad. Someday, I would also like to establish Burgreens in Holland – where it all started,” said Max bashfully looking at his wife.

When I entered the cozy restaurant situated on top of an organic market and club, a quote caught my eye, “I taste so naughty but I am actually healthy”, well, I left Burgreens feeling stuffed and naughty but guilt-free and healthy!

“I wanted people to know that healthy food is just as tasty.”

“We test all of our food with people that are usually not accustomed to healthy eating before serving it at Burgreens. This ensures that the flavors and textures are suitable for all kinds of palates.”

tempe-gomasho-1

Most Common Ingredients Used by Vegetarians

Tempe – One of the most popular substitutes for protein is tempe, which is made from fermented soybeans. This popular local delicacy usually comes in cube shapes with different textures and flavors. Several common ways of having tempe is either fried, baked or sautéed.

Tofu – Made by curdling fresh, hot soy-milk with a coagulant, tofu is a common component used in several vegetarian dishes and Asian cuisines. The texture is mainly sponge-like cubes however the firmness may vary from smooth to thick. It is packaged in water to keep it moist.

Beans – The variety of beans that can be used in several vegetarian dishes and cuisines are abundant! From red beans, black beans, kidney beans, mung beans to lentils and peas, it is one of those ingredients that can be used in many forms and methods. Beans are also popular for being rich in fiber.

Microgreens – Microgreens are the shoots of salad vegetables such as arugula, Swiss chard, mustard, and beetroot that has been picked just after the first leaves have developed. It is also known as ‘vegetable confetti’ often used as a garnish for its flavor and texture. Microgreens is not to be mistaken for bean sprouts.

BURGREENS
Jalan Tebet Barat Raya no. 49 C
Jakarta
T: +62 859 5966 2888

Songolas
Jalan Flamboyan no. 19
Rempoa, Tangerang Selatan
T: +62 8788 200 5070
Instagram: @burgreens
Facebook: @Burgreens
www.burgreens.com


Written by Divya Pridhnani Photographs by Yosua Yanuard October 13, 2016.

Comments

Related