Veggie burgers

Veggie burgers

Total: 1 hr | Active: 1 hr
vegan, lactose-free
Nutritional value / people: 488 kcal
, Fat: 29 g
, Carbohydrate: 40 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 onion, finely chopped
1 sweet potato (approx. 200 g), coarsely grated
1 tin chickpeas (approx. 420 g), rinsed, drained
50 g walnut kernels
4 tbsp panko breadcrumbs
¼ tsp ground cumin
¼ tsp chilli flakes
¾ tsp salt


1 tomato, diced
1 red pepper, diced
½ bunch coriander, finely chopped
1 shallot, finely chopped
1 tbsp olive oil
¼ tsp salt
a little pepper


8 mushrooms (each approx. 40 g)
2 aubergines, cut into approx. 1.5 cm slices
2 tbsp olive oil

To assemble

8 tbsp guacamole
3 sprigs coriander, leaves torn off
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How it's done

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Heat the oil in a frying pan. Add the onion and sweet potato, cook over a medium heat for approx. 10 mins., allow to cool slightly.

Blitz the chickpeas and walnut kernels in a food processor, transfer to a bowl. Mix in the sweet potato and panko breadcrumbs, season. Knead by hand to form a compact mass. Divide the mixture into 8 portions, shape into flat round burgers.


Mix the tomato, pepper, coriander and shallot with the oil, season.


Brush the mushrooms and aubergine slices with oil.

To grill

Charcoal/gas/electric grill: Cover and grill the mushrooms and aubergines over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side. Place the patties on the grill, cook alongside the vegetables for approx. 5 mins.

To assemble

Coat half of the mushrooms and aubergine slices with guacamole, top with the patties, salsa and coriander leaves. Place the remaining mushrooms and aubergine slices on top, gently press together.

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