Easy Step-by-Step Preparation of Vegetarian Burger
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
For me as a teenager, the first hamburger was like a streak of light in the grey soup of my everyday life in a small town!Nowadays there are many variations of the meatball rolls everywhere. That is why I would like to introduce you to some delicious specialities. Let me guide you into your kitchen! My vegetarian version comes into play with great port onions. This is something very special! Much joy with the preparation and above all good appetite! I will show you a tasty Fishburger elsewhere. © Thomas Sixt Food Photographer
Table of Contents
1. Why is Vegetarian Contemporary?Many people want variety on their plates at home. That alone is a good reason to vary your eating habits. You probably don’t work physically anymore and all your household appliances do their job well. Your physical effort at work as well as at home is therefore rather limited. That’s why your body doesn’t constantly need high-calorie and hard-to-digest proteins.
Give your body a well-deserved break and nourish it with vitamins and fibre!So what can you do for yourself? Of course, MORE vegetables, MORE fruit, LESS meat! The vegetarian variant looks visually like a meatburger. © Thomas Sixt Food Photographer
2. Buy Vegetarian PattiesRewe, Edeka, Walmart and other supermarkets already offer a great selection of veggie patties. The Beyond Meat jumped in front of my shopping cart at Edeka and I “saved” it in my shopping cart 😉 So here I have fallen back on a finished variant. How you can make a vegan or vegetarian Pattie yourself, I will show you in the following in the future cooking ideas of me! It tastes vegetarian to vegan without a bad conscience! © Thomas Sixt Food Photographer
3. Make your own Sauces quickly and easilyThe originals of Burger King and McDonald´s often taste very one-sided after the finished, strongly seasoned sauces. Sauces are quickly prepared. Just make the sauce yourself!
Make sauces yourself… Tastes YUMMIIn another article in the cookingblog I present simple cold sauces for your barbecue. Here are two simple ideas for quick, cold sauces… Cold barbecue sauces I’ll show you somewhere else, it’s worth taking a look!
3. 1 Light Sauce as Mayo SubstituteWhat’s burgerduty? Of course, red sauce or white sauce. One of them should definitely be on your roll. I take today only white sauce… White sauce: For this I use… Sour cream, créme fraîche, lemon juice, a little mustard and salt/pepper. You can find exact quantities in the recipe section below. A homemade, light burger sauce tastes finer and lighter than a sauce with mayonnaise.
3.2 Pesto as BurgersauceWhat I would like to suggest to you as another sauce is a homemade basil pesto… a green sauce. My recipe for a homemade basil pesto shows you how. Don’t worry, it’s quickly ready and versatile! If you are in a hurry, the supermarket also offers ready-made pestos. A self made Pesto tastes excellent and removes you far from the tasteless monotony of fast food products. © Thomas Sixt Food Photographer
4. Gourmet Tip… Add Onions as Port Onions!Now I bring a little glamour to your kitchen. We both want to build a “show-off burger” and shine with special features… The port onions are so easy to make, you’ll be ready for the composition on the roll in no time: Cut the peeled red onions into strips and boil them down with port wine in a small pot. Some salt, pepper… You cook port onions in 10 minutes, they taste sweetly fine and bring a new taste to your creation.! © Thomas Sixt Food Photographer
5. This Way to the RecipeNow you are sufficiently informed and can start shopping. Have fun in the kitchen. Write me a comment, I always find cooking questions exciting and am happy to answer them!
Instructions with chef tips for refining. Chef Thomas Sixt shows you how to prepare it step by step and gives you tips for variations.
|4||pc||Burger-Buns (bread rolls for hamburgers)|
|4||pc||vegetarian patties (vegetarian meatballs)|
|100||g||Beta-salad (Roman lettuce, lettuce, iceberg lettuce, batavia lettuce, lollo rosso...)|
|4||slices||Cheddar (I also like to have raclette cheese or buffalo mozzarella.)|
|1/2||tsp||medium hot mustard|
|some||Pepper (freshly grounded)|
|50||g||parmesan grated (I grate the parmesan freshly)|
|1||pc||clove of garlic|
Overview of ingredients: buns, vegetarian patties, beta salad, red onions, port wine, white sauce, basil pesto
Veggie patties “Beyond Meat”
Peel the red onion and cut into fine strips.
Simmer onion strips with some salt and pepper in port wine for about 10 minutes.
Mix the burger sauce with sour cream, créme fraîche, lemon juice, some mustard and pepper, salt.
Wash the salad and pat dry.
Fry vegan patties in a pan with a little rapeseed oil on both sides for 3 minutes.
Briefly bake the buns in the oven or toast them in a toaster.
Then spread the white sauce on the halves of the buns.
Cover with salad and then the port onions.
Place the roasted patties on it.
Melt the cheddar briefly in a pan. Pour the hot cheese from the pan directly onto the burgers.
Using a hand-held blender or other suitable blender, break the pesto ingredients into small pieces and place a good tablespoonful of each on the burgers.
Close with the upper half of the buns and finish.
Enjoy your meal!