Italian-style veggie burgers

Name: Italian-style veggie burgers
Prep time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Italian cuisine
Ingredients: 4 burger buns; 25 g coconut palm sugar; 250 g scamorza; 100 g blue cheese (e.g. Gorgonzola); 1 tin peeled tomatoes; 2 onions; 3 garlic cloves; ½ bunch basil; 2 aubergines; ½ bunch flat-leaf parsley; 30 g rocket; 1 baby lettuce; 4 vegan burger substitute; ½ dl white wine vinegar; olive oil; 1 tbsp white wine vinegar; 1 tbsp olive oil; 2 tbsp balsamic vinegar; 120 g green olive tapenade; 1 beef tomatoes; 4 tbsp ketchup; ½ tsp salt; a little cayenne pepper; salt to taste; salt and pepper to taste; 1 pinch salt

Vegan Italian cuisine

Total: 1 hr | Active: 1 hr

748 Likes

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.

Nadja - LouMalou

Ingredients

for 4 person

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 burger substitute
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)

How it's done

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

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