Veggie-Burger mit Kraut

Veggie burger with cabbage

For the bacon (in reserve - enough for many burgers or bread):

Preheat the oven to 200°C top/bottom heat.

Use scissors to cut the rice paper into strips about 4 cm wide.

Mix all the remaining ingredients into a marinade and pour into a shallow bowl or deep plate.

Hold two strips under running water and put them on top of each other and pull them through the marinade.

Place on a baking sheet lined with parchment paper and bake for about 8 minutes until crispy. Always keep an eye on the baking tray, as the vegan bacon can burn quickly.

Let cool down. (The bacon will keep in an airtight container for about a week.)

For the burgers:

Prepare or fry the patties.

Bake or toast the buns and cut them open.

Spread the bottom half of the bun with mayo. Top with lettuce, patty, tomato, onion rings, cucumber slices, bacon and cabbage. Add more mayo to taste and finish with the top half of the bun.

Bon appetit!

For 2 people:

2 (burger) buns of your choice

2 burger patties of your choice, bought or homemade (we used black bean patties)

2 tomatoes

Some lettuce leaves

1/2 onion, sliced ​​into thin rings

2 pickles, sliced

4 tablespoons SUUR Garlic & Pepper Love Craft herb

4-6 tablespoons sriracha mayo - click here for the recipe

optional: vegan bacon made from rice paper

10 pieces of rice paper

2 tbsp sunflower oil

3 tbsp soy sauce

1 tsp miso paste

2 tsp smoked paprika powder

1 tsp garlic powder

½ tbsp maple syrup

1/2 tsp mustard

½ tsp paprika powder

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