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Italy in a bun. These veggie burgers come with cheese, lots of spices and vegetables. Let your imagination run wild with these burgers and you’ll create a real explosion of flavours. There’s also homemade ketchup – wonderful with oven chips. The organic buns are toasted in advance and rubbed with a garlic clove.
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
How it's done
Melt the sugar in a pan without stirring, gently caramelize. Add the tomatoes and all the other ingredients up to and including the salt, simmer over a low heat for approx. 45 mins., puree until smooth, season.
Heat the oil in a frying pan. Fry the aubergine slices in batches for approx. 4 mins. on each side. Transfer to a plate, drizzle with the vinegar and oil, season. Sprinkle with the garlic and parsley.
Heat a dash of oil in a frying pan. Toast the burger buns for approx. 1 min., rub with the garlic, set aside. Fry the veggie burgers in the same pan for approx. 3 mins. on each side. Place approx. 3 slices of Scamorza on top of each burger, cover and melt for approx. 3 mins. Mix the rocket, balsamic and salt. Spread the red tapenade over the cut surfaces of the buns. Place the veggie burgers, onion rings and tomato slices on the bottom half of the buns. Add the olive tapenade and ketchup. Top with the lettuce leaves and cheese. Fold the aubergine slices, place on top, add the rocket, cover with the top half of the buns, press down gently.
|Serve with:||Country fries, wedges or French fries.|
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