The vegetarian burger is a rich stuffed sandwich, an explosion of tastes and flavors that’s hard to describe: a tasty sandwich flavored with smoked paprika, a pumpkin and potato burger, mushroom sauce, chickpea hummus, marinated red cabbage and arugula. Amazing! It was on the menu of a vegan burger joint and I liked it so much that I replicated it at home, but vegetarian and not vegan because I used cream cheese for the mushroom sauce. If you prefer it vegan, you must replace it. It was a bit of work to prepare the vegetarian burger, but I assure you it was worth it. If you love challenges and don’t mind spending time cooking, this is the recipe for you!
Don’t miss out
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 burgers
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 smoked paprika hamburger buns
- 2 pumpkin burgers
- to taste mushroom sauce
- to taste chickpea hummus
- to taste marinated red cabbage
- to taste sautéed mushrooms
- to taste arugula
Tools
- 2 Dinner Plates
- 1 Bread Knife
- 3 Spoons
Steps
The time indicated in the recipe is simply what it takes to assemble the two burgers since all the other preparations were ready, so you will find references in each individual recipe. I won’t list all the steps here, but this is a suggestion on how to combine the various preparations to achieve a truly tasty vegetarian burger. Naturally, you can customize it, and it’s not necessary to use all the preparations I chose to make. You can, for example, just make the hummus and red cabbage or choose the mushroom sauce and arugula. I included everything just like the one I enjoyed at the burger joint.
Prepare the smoked paprika hamburger buns. Prepare the sautéed mushrooms and the mushroom sauce. Prepare the chickpea hummus: to the basic recipe, I added half a finely chopped red onion. Prepare the marinated red cabbage. Prepare the pumpkin burgers.
Cut the bun and spread the mushroom sauce on the base, place the pumpkin burger on top, continue with the sautéed mushrooms, the chickpea hummus, the marinated red cabbage, the arugula, and since I had some, I put a bit more mushroom sauce. Close the bun and serve.
How do you eat such a tall sandwich? I know it seems difficult at first glance. But it’s not. You can do it perfectly, but remember the secret of the “burger eater” which is valid for all sandwiches with vegetarian and non-vegetarian burgers: once you pick up the sandwich, never put it down on the plate again, or it might fall apart.
Naturally, this is the idea, but you can fill it as you like and remove any preparation if you don’t like it or if you want a simpler sandwich.
Notes
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