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Veggieburger mit Gurken

Vegan 'cheese' burger with pickles

13
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
You don't have to miss out on enjoying a juicy burger if you're following a vegan diet. Packed with flavour from mustard, smoked paprika, and dried oregano and topped with melty vegan cheese, this burger won't have you missing the meat at all.

Ingredients

Vegan mince (soy based)

400 g

Dried breadcrumbs

1½ tbs

Mustard

2 tsp

Smoked paprika

1 tsp

Dried oregano

1 tsp

Canola oil

3 tsp

Vegan cheese slices

4 slice(s)

Plain soy yoghurt, (up to 3% sugar)

100 g

Pickled gherkin, drained

80 g, finely chopped

Tomato paste

1 tsp

Iceberg lettuce

¼ head(s), medium, finely shredded

Lebanese cucumber

¼ medium, finely sliced

Wholemeal bread roll

4 medium, (4 x 50g), cut in half and toasted

Instructions

  1. Combine mince, breadcrumbs, mustard, paprika and oregano in a medium bowl. Season with salt and pepper. Divide mixture into 4 and use your hands to shape into 4 patties. Heat oil in a large non-stick frying pan over medium-high heat. Cook patties for 5-6 minutes on each side, until browned and heated through. Turn heat off and place cheese slices on top of patties to melt.
  2. Meanwhile, to make sauce, combine yoghurt, gherkins and tomato paste in a medium bowl. Season with salt and pepper. Spread top and bottom of bread rolls evenly with sauce.
  3. To assemble the burgers, layer lettuce, cucumber and cheese-topped patties. Cover with roll tops and serve.

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