Spicy vegan burger

Spicy vegan burger

Total: 45 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / person: 578 kcal
, Fat: 20 g
, Carbohydrate: 75 g
, Protein: 19 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

Shallot & red cabbage chutney

1 tbsp olive oil
6 shallots, cut into thin rings
200 g red cabbage, very thinly sliced
1 garlic clove, squeezed
1 red chilli, deseeded, finely chopped
¼ bunch thyme, leaves torn off
2 tbsp sugar
1 tsp salt
1 ½ dl apple vinegar
½ dl water


4 tbsp plain soya yoghurt
2 tbsp coarse-grain mustard
2 tbsp vegan mayonnaise
½ tbsp Sriracha-Sauce
¼ tsp salt
a little pepper


olive oil, for frying
4 vegan burgers (p.es. Garden Gourmet)
4 burger buns

To serve

80 g red chicory, leaves removed
1 carrot, shaved into thin strips using a peeler
30 g Micro Greens
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How it's done

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Shallot & red cabbage chutney

Heat the oil in a pan. Cover and cook the shallots over a low heat for approx. 15 mins., stirring occasionally. Add the cabbage, garlic, chilli, thyme, sugar and salt, cook for a further 5 mins. Pour in the vinegar and water, bring to the boil, reduce the heat, simmer for approx. 15 mins., stirring occasionally, leave to cool.


Combine the yoghurt with the mustard, mayonnaise and Sriracha sauce, season.


Heat the oil in a non-stick frying pan. Fry the burgers for approx. 3 mins. on each side. Toast the cut surfaces of the burger buns in the same pan for approx. 1 min.

To serve

Spread the sauce on the bottom half of each bun, add the chicory, burger, chutney, carrot and micro greens, cover with the top half of the bun.

Good to know
Tip: If you're not a fan of spicy food, you can leave out the Sriracha sauce.

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