It is not known who first invented burgers. The original hamburger appeared at the end of the 19th century and it was a simple piece of roast meat sandwiched between two slices of bread. A few years later, the idea of chopped meat came up. It was also then that people started using round buns that could be comfortably handled. These were the beginnings of a delicious snack that quickly conquered the whole world. Today, burgers are also eaten by vegetarians. How to make them? Here are some interesting recipes for the best veggie burgers.
The perfect vegetarian burger - how to make it?
Since their inception, burgers have had countless versions. Classic, with meat and a slice of chaddara, today compete with meatless burgers made of tofu, avocado, various cheeses or vegetarian cutlets. The usual hamburger sauces (i.e. ketchup and mustard) also have their healthier substitutes. Today, vegetarian burgers are served with avocado, garlic and barbecue sauce, and instead of fries, there are vegetables from the oven, green salads and baked sweet potatoes. Burgers prepared in this way will satisfy even the most demanding gourmets and have nothing to do with fast food. Healthy side dishes, nutritious filling and whole grain rolls are the basis of the new version of burgers.
How to make them? Here are our recipes for vegetarian burgers
The bread is of great importance for the taste of the burger. The bun should be soft, but not fall apart. Big buns are a sin that nobody can eat. Such an amount of bread served in stalls around the city effectively kills the taste of a burger. The roll should be of such size that it is convenient to eat it, and at the same time nothing falls out of the inside. You can, of course, buy ready-made rolls, but the best ones are of course the ones that we prepare ourselves.
So here we go - Ladies and Gentlemen, here are the recipes for vegetarian burgers:
Homemade burger buns
Portion for 6 rolls
- 40 g of butter
- 120 ml of milk
- 15 g sugar (can be coconut )
- Himalayan salt
- 10 g of yeast
- 1 whole egg + protein from one egg
- 250 g of flour
- 30 g of sesame seeds
- a handful of flour to sprinkle
- Dissolve the butter in a small pot. Rub the milk, sugar, half a teaspoon of salt until smooth. Add yeast. Mix. Then add the egg, flour and butter. Knead about 5 minutes.
- Shape the dough into a ball and put it back in a bowl. Cover with foil and set aside in the refrigerator for a few hours.
- After this time, remove the bowl with the dough from the refrigerator, set aside in a quiet place at room temperature. Divide the dough into 6 equal parts and form a bun.
- Line the baking tray with baking paper, place the rolls on it and lightly press down with your hand to a height of approx. 1.5 cm.
- Mix the protein with 3 tablespoons of water and spread this mixture on the buns and then sprinkle them with sesame seeds.
- Bake for 20 minutes in an oven preheated to 180 degrees (hot air) until they turn brown. The buns need to cool down before adding the filling.
The size of the filling is just as important as the bread. The ideal burger should have a "center" of about 10 cm in diameter and 1.5 - 2 cm high. Too thin will make the burger dry, and too thick it will be difficult to bite and the filling will fall out on the sides.
What instead of meat in a vegetarian burger?
A very popular variation of a veggie burger is a tofu burger. Preparation is the simplest possible. It is enough to cut a slice of tofu about 1.5 cm thick and grill or pan on both sides.
2. Vegetarian chop
- 1 onion
- 200 g of oatmeal
- 375 ml of vegetable stock
- 1 egg
- 1 bunch of parsley
- Coconut oil
- Dice the onion into small cubes, sauté in butter.
- Add oatmeal.
- Pour the vegetable stock.
- Cook the oatmeal for 15 minutes over very low heat until the flakes are swollen. Add the egg and mix well.
- Season with salt and pepper to taste. Finally, add the green parsley.
- Shape the dough into small pancakes, fry in corn oil on both sides until golden brown.
3. Mozzarella with eggplant
- 2 balls of mozzarella cheese
- 2 red peppers
- 2 yellow peppers
- basil pesto
- sunflower oil
- Eggplant cut into slices, fry on both sides in oil. Drain on a kitchen towel.
- Put the peppers in the oven preheated to 80 degrees, until the skin is dark. Transfer to a pot and cover with a lid for approx. 15 minutes. Then pull out the skin and use your fingers to remove it. She should go alone. To cut into slices.
- Layers on the bun: a slice of eggplant, a slice of mozzarella cheese with pesto, a slice of paprika covered with garlic.
- Finally, season with salt and pepper to taste.
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