Vegan Burgers Mexican Style & Caprese Style
- Annika Shurafa
- 1 day ago
- 2 min read
Crispy, hearty and made with fresh ingredients - burgers like from a restaurant, only healthier and tastier - one in Mexican style & one alla Caprese.
Ingredients
Mexican Style Burger
Burger Buns
vegan burger patties
vegan Gouda
Nachos (Barbecue Style)
Guacamole (spicy)
vegan salsa sauce
vegan mayonnaise
beefsteak tomatoes
Romaine lettuce
red onion
Caprese Burger
Burger Buns
vegan burger patties
vegan feta cheese (or vegan mozzarella)
Cashew nuts
vegan Pesto Verde
vegan lemon thyme sauce
vegan mayonnaise
beefsteak tomatoes
Romaine lettuce
red onion
Preparation
Mexican Style Burger
Fry the burger patties in a pan with a little olive oil over medium heat for about 4 minutes on each side.
Then place a slice of vegan Gouda on each patty and let it melt in the pan.
Cut the burger buns in half and place them in the oven at 180°C top and bottom heat or on a toaster at medium heat for 2 minutes, with the inside facing down .
Slice the beefsteak tomatoes and the red onion into thin slices.
Now the assembling begins: First, the bottom half of the burger bun is spread with guacamole and topped with onion rings and nachos.
On top goes the burger patty with melted Gouda cheese.
The necessary spiciness is provided by salsa sauce, which is placed on the cheese.
The romaine lettuce is washed and the outer leaves are removed. Then the nicest outer leaf of the lettuce head is selected and placed on the burger.
Then come nachos and tomato slices, garnished with vegan mayonnaise.
Finally, spread guacamole on the top part of the burger bun and place it on top of the tomato slices. Gently press down on the burger to bring everything together, and your Mexican-style burger is ready.
Caprese Burger
Fry the burger patties in a pan with a little olive oil over medium heat for about 4 minutes on each side.
Then cut the burger buns in half and place them in the oven at 180°C top and bottom heat or on a toaster at medium heat for 2 minutes, with the inside facing down .
Slice the beefsteak tomatoes and the red onion into thin slices.
Roast cashew nuts in a dry pan over medium heat until lightly browned. Turn them regularly to prevent burning.
Now the topping begins: First, the bottom half of the burger bun is spread with pesto verde and topped with onion rings and roasted cashew nuts.
The whole thing is garnished with the lemon and thyme sauce.
On top goes the burger patty and a slice of vegan feta cheese.
The romaine lettuce is washed and the outer leaves are removed. Then the nicest outer leaf of the lettuce head is selected and placed on the burger.
Then come the tomato slices, which are garnished with vegan mayonnaise and the remaining roasted cashew nuts.
Finally, spread the top part of the burger bun with pesto verde and place it on top of the cashew nuts. Gently press down on the burger to bring everything together, and the Caprese burger is ready.
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