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Italian-style veggie burgers
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 1088
  • Fat about 63g
  • Carbohydrates about 70g
  • Protein about 54g
This is needed
This is needed for 4 people
  • 25 g coconut palm sugar
  • 1 tin peeled tomatoes (250 g)
  • 1 onions, cut into pieces
  • 0.5 dl white wine vinegar
  • 1 garlic clove
  • 0.5 bunch basil
  • 0.5 tsp salt
  • a little cayenne pepper
  • salt to taste
Marinated aubergines
  • olive oil, for frying
  • 2 aubergine, 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
  • 0.5 bunch flat-leaf parsley, roughly chopped
  • olive oil, for frying
  • 4 burger buns, cut in half
  • 1 garlic clove, cut in half
  • 30 g rocket
  • 250 g scamorza, cut into slices approx. 5 mm thick
  • 4 vegan burgers
  • 2 tbsp balsamic vinegar
  • 1 pinch salt
  • 70 g green olive tapenade
  • 1 onions, cut into rings
  • 1 beef tomatoes (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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And that's how it's done
And that's how it's done
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