Veggie burgers

Illustration appellation
  • Régnié
Veggie burgers


  • 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


  • 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

Spicy lamb pizza
Bundt cake with cherry icing
Dutch baby pancakes with mushrooms