Italian-style veggie burgers

Italian-style veggie burgers

Total: 1 hr | Active: 1 hr
vegetarian
Nutritional value / person: 1088 kcal
, Fat: 63 g
, Carbohydrate: 70 g
, Protein: 54 g

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.

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Ketchup

25 g coconut palm sugar
1 tin peeled tomatoes (250 g)
1 onion, cut into pieces
1 garlic clove
½ dl white wine vinegar
½ bunch basil
½ tsp salt
a little cayenne pepper
salt to taste

Marinated aubergines

olive oil, for frying
2 aubergines, cut lengthwise into slices approx. 5 mm thick
1 tbsp white wine vinegar
1 tbsp olive oil
salt and pepper to taste
1 garlic clove, squeezed
½ bunch flat-leaf parsley, roughly chopped

Burgers

olive oil, for frying
4 burger buns, cut in half
1 garlic clove, cut in half
4 vegan burgers
250 g scamorza, cut into slices approx. 5 mm thick
30 g rocket
2 tbsp balsamic vinegar
1 pinch salt
70 g green olive tapenade
1 onion, cut into rings
1 beef tomato (e.g. Oxheart, sliced)
50 g green olive tapenade
4 tbsp ketchup
1 baby lettuce, leaves torn off
100 g blue cheese (e.g. Gorgonzola)
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How it's done

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Ketchup

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.

Marinated aubergines

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.

Burgers

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.

olive tapenade

Good to know
Serve with: Country fries, wedges or French fries.

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