Veggie burgers

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 488 Kcal, 13g Protein, 40g Carbohydrates, 29g Fat


  • Patties
  • 1 tbsp olive oil
  • 1 sweet potato (approx. 200 g), coarsely grated
  • 1 onions, finely chopped
  • 1 tin chickpeas (approx. 420 g), rinsed, drained
  • 50 g walnut kernels
  • 4 tbsp panko breadcrumbs
  • 0.25 tsp ground cumin
  • 0.25 tsp chilli flakes
  • 0.75 tsp salt
  • Salsa
  • 1 tomato, diced
  • 1 red pepper, diced
  • 0.5 bunch coriander, finely chopped
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • a little pepper
  • 0.25 tsp salt
  • Burgers
  • 8 mushrooms (each approx. 40 g)
  • 2 aubergines, cut into approx. 1.5 cm slices
  • 2 tbsp olive oil
  • To assemble
  • 3 sprigs coriander, leaves torn off
  • 8 tbsp guacamole

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  • Patties

    Heat the oil in a frying pan. Add the onion and sweet potato, cook over a medium heat for approx. 10 mins., allow to cool slightly. Blitz the chickpeas and walnut kernels in a food processor, transfer to a bowl. Mix in the sweet potato and panko breadcrumbs, season. Knead by hand to form a compact mass. Divide the mixture into 8 portions, shape into flat round burgers.
  • Salsa

    Mix the tomato, pepper, coriander and shallot with the oil, season.
  • Burgers

    Brush the mushrooms and aubergine slices with oil.
  • To grill

    Charcoal/gas/electric grill: Cover and grill the mushrooms and aubergines over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side. Place the patties on the grill, cook alongside the vegetables for approx. 5 mins.
  • To assemble

    Coat half of the mushrooms and aubergine slices with guacamole, top with the patties, salsa and coriander leaves. Place the remaining mushrooms and aubergine slices on top, gently press together.

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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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