Italian-style veggie burgers

Italian-style veggie burgers

Total: 1 hr | Active: 1 hr
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.


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


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


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)
Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


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.


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.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.