Frog veggie burgers

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 650 Kcal, 28g Protein, 73g Carbohydrates, 24g Fat


  • Veggie burgers
  • oil for frying
  • 3 carrots (approx. 400 g), coarsely grated
  • 1 leek (approx. 350 g), thinly sliced
  • 100 g fine whole-grain rolled oats
  • 2 eggs, beaten
  • 1 tsp salt
  • 2 slices raclette cheese (approx. 80 g each), halved
  • To assemble
  • 4 burger buns, cut open
  • some iceberg lettuce leaf
  • 4 tbsp BBQ sauce
  • 1 raw beetroot, thinly sliced
  • 1 gherkin, cut into 4 slices
  • 8 green olives with pepper paste
  • 8 toothpicks

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  • Veggie burgers

    Heat a dash of oil in a frying pan. Sauté the carrots and leek for approx. 2 mins., allow to cool a little. Mix the vegetables and oat flakes in a bowl. Add the eggs and salt, knead by hand to form a compact mass. Divide the mixture into 4 portions, shape into 4 burgers, flatten a little. Heat the oil in the same pan. Reduce the heat, fry the burgers over a medium heat for approx. 4 mins., turn. Place one slice of cheese on each burger, cover and continue to cook for approx. 4 mins., remove.
  • To assemble

    Toast the bread rolls in the same pan, cut side down, remove. Place the lettuce leaves on the bottom half of the bread rolls. Mix the strips of beetroot with the BBQ sauce, arrange on top of the salad. Place a burger and slice of cucumber on top. Cover with the top half of the roll, using toothpicks secure two olives as eyes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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