The vegetarian burger with melted cheese instead of the classic meat patty is rich in fresh and genuine ingredients, with lots of gooey cheese and a delicious sauce. If you like cheese, you absolutely have to try it. It is simply cooked on the griddle, on both sides, and then placed hot and melting inside the burger. A true delight!
- Difficulty: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 40 Minutes
- Portions: 8 burgers
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1 1/3 cups whole wheat flour
- 2 teaspoons active dry yeast
- 3 teaspoons sugar
- 3/4 cup warm water
- 2 teaspoons salt
- 2 eggs
- 1 1/2 tablespoons softened butter
- as needed sesame seeds (black or white)
- 1 cup plain yogurt
- 1 tablespoon mustard
- 1 tablespoon ketchup
- 1/2 clove minced garlic
- 1 tablespoon chopped parsley
- 1/2 tablespoon chopped chives
- as needed salt
- as needed pepper
- 10 1/2 oz champignon mushrooms
- 3 tablespoons extra virgin olive oil
- 1 clove garlic
- as needed salt
- 2 zucchinis
- 1 carrot
- 8 leaves lettuce
- 1 tomato (large)
- 1 red onion
- 8 slices grilling cheese
Steps
In the bowl of a stand mixer, mix the all-purpose flour, whole wheat flour, active dry yeast, and sugar. Pour in the warm water and start the mixer. Add the salt and one egg and knead until the dough is elastic, meaning it detaches from the bowl’s bottom and edges and wraps around the hook. Add the butter and continue kneading until completely absorbed. Make 2 folds in the dough, form a ball, return it to the bowl, and let rise, covered, in a warm place away from drafts for about 2 hours.
After the resting time, divide the dough into 8 equal pieces (about 3 oz each). Form balls by pulling the dough towards the back and pinching it to get a smooth surface. Place on a baking sheet lined with parchment paper and flatten the ball to get a disc of about 3 inches in diameter. Cover with plastic wrap and let rise for another 30 minutes in a warm place.
Meanwhile, preheat the oven to 375°F (static). After the resting time, brush the burger buns with the beaten egg, sprinkle with sesame seeds, and bake for 18-20 minutes until golden.
In a small bowl, place the plain yogurt, mustard, ketchup, minced garlic, chopped parsley, and chives, as well as salt and pepper to taste. Mix to combine well all ingredients and refrigerate until serving.
Clean the champignon mushrooms and slice them. Heat a pan with the extra virgin olive oil and the garlic clove in its skin. Add the mushrooms and sauté for a couple of minutes. Salt and continue cooking, stirring occasionally, for a few minutes. The mushrooms should just soften slightly but still remain firm.
Wash the zucchinis, cut them lengthwise into thin slices, and grill the slices on both sides.
Wash and grate the carrot and set aside. Wash and dry the lettuce leaves. Wash and dry the tomato and cut it into slices about 0.3 inches thick. Peel the onion and cut it into slices about 0.2 inches thick.
Once you have prepared everything else and the bread is cooked, heat a griddle, and when it’s very hot, place the cheese slices on it. Grill on both sides for about 1.5 minutes.
Then immediately assemble your vegetarian burgers, that is, cut the buns in half, put a bit of sauce on the bottom, then a nice lettuce leaf, a slice of tomato, 3-4 slices of zucchini, some onion rings, the cheese, champignon mushrooms, grated carrots, and finally a bit more sauce.
Serve your burgers immediately accompanied by the remaining sauce, for those who want to add more.
Alternatively, you can also put all the ingredients on the table, so everyone can compose their burger according to their preferences.
