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Veggie burgers
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 488
  • Fat about 29g
  • Carbohydrates about 40g
  • Protein about 13g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 sweet potato (approx. 200 g), coarsely grated
  • 1 tin chickpeas (approx. 420 g), rinsed, drained
  • 50 g walnut kernels
  • 0.25 tsp ground cumin
  • 4 tbsp panko breadcrumbs
  • 0.25 tsp chilli flakes
  • 0.75 tsp salt
  • 1 red peppers, diced
  • 1 tomato, diced
  • 0.5 bunch coriander, finely chopped
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • a little pepper
  • 0.25 tsp salt
  • 8 mushrooms (each approx. 40 g)
  • 2 aubergine, cut into approx. 1.5 cm slices
  • 2 tbsp olive oil
To assemble
  • 8 tbsp guacamole
  • 3 sprigs coriander, leaves torn off
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And that's how it's done
And that's how it's done
Heat the oil in a frying pan. Add the onion and sweet potato, cook over a medium heat for approx. 10 mins., allow to cool slightly. Blitz the chickpeas and walnut kernels in a food processor, transfer to a bowl. Mix in the sweet potato and panko breadcrumbs, season. Knead by hand to form a compact mass. Divide the mixture into 8 portions, shape into flat round burgers.
Mix the tomato, pepper, coriander and shallot with the oil, season.
Brush the mushrooms and aubergine slices with oil.
To grill
Charcoal/gas/electric grill: Cover and grill the mushrooms and aubergines over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side. Place the patties on the grill, cook alongside the vegetables for approx. 5 mins.
To assemble
Coat half of the mushrooms and aubergine slices with guacamole, top with the patties, salsa and coriander leaves. Place the remaining mushrooms and aubergine slices on top, gently press together.