Veggie burgers

Easy
Illustration appellation
Appellation(s)
  • Régnié
Veggie burgers

Ingredients

  • About 10 baby onions
  • 50g brown sugar
  • ½ tbsp cider vinegar
  • 1cl water
  • 10g butter
  • 25g watercress
  • 40g pine nuts
  • 40g parmesan, grated
  • 10cl olive oil
  • 4 burger buns
  • 2 baby cucumbers
  • 30g Jura cheese
  • 4 large Portobello mushrooms
  • 1 handful baby spinach leaves

Preparation

  • Step 1Begin by making the onion compote. Peel and mince the onions. Cook them for about 40 mins on low heat in a small saucepan with the cider vinegar, butter, brown sugar and water. Set aside.
  • Step 2Then make the pesto by blending the pine nuts, parmesan, watercress and oil until smooth. Set aside.
  • Step 3Preheat oven to 200°C.
  • Step 4Rinse the baby cucumbers under running water and slice thinly using a vegetable peeler. Cut Jura cheese into thin slices.
  • Step 5Rinse the Portobello mushrooms under running water and cut off stems. Brown them in a buttered frying pan, flipping them over halfway through, regularly basting with butter. Season with salt and ground pepper.
  • Step 6Cut buns in half and brown 2-3 mins in hot frying pan. Spread bottom bun generously with layer of pesto, two slices of Portobello mushrooms, a few slices of Jura cheese and a tablespoon of the onion compote.
  • Step 7Cover with top bun and bake in oven for about 10 mins to melt cheese.
  • Step 8Add a few baby spinach leaves and a few slices of baby cucumber. Serve immediately.

Food and wine pairings
to taste

Pork roast with apples and chestnuts
Cod Burger with courgettes and herb aioli
Roasted chicken and crispy potatoes with gremolata