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Veggie burgers
servings
6 people
time
25 min
A delicious alternative, packed with lots of tasty vegetables. Serve your gluten free veggie burger with a yoghurt and mint dressing, a Schär gluten and wheat free toasted Ciabattina Rustica and lots of salad.
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Preparation
in 15 minutes
Cooking
in 10 minutes
- Chop the baby chestnut mushrooms into small pieces and remove hard ends of the asparagus spears and chop them into small rings.
- Heat the olive oil in a frying pan, add the chopped mushrooms and asparagus. Fry over a medium heat for 2-3 minutes until they are slightly softened. Place into a large bowl.
- Grate the rimmed courgettes onto a chopping board, dab with kitchen paper to remove excess moisture. Add to the fried vegetables in the bowl along with the breadcrumbs, chopped parsley and Dijon mustard. Combine together with the beaten egg and season.
- Shape the mixture into 6 burgers and dust with cornflour.
- BBQ for 5-6 minutes on each side, carefully turning them once, cook until golden brown and ensure they are piping hot.
Ingredients
a little bit of
300
g
courgettes
100
g
asparagus
100
g
baby chestnut mushrooms
1
tbsp
olive oil
3
tbsp
parsley
2
tsp
Dijon mustard
1
egg
1
pinch/es of
sea salt
1
pinch/es of
black pepper
25
g
maize flour
Nutritional & Dietary
Gluten-free
Lactose free
No milk added
No nuts added
No oat added
No sesame added
Wheat free
Vegetarian
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