3 recipes for super easy vegetarian sandwiches and burgers for the holidays: Femme Actuelle Le MAG


Potato, lentil or quinoa steak, vegetarian versions of classic burgers are just as delicious. So if you too want to take the plunge and let yourself be tempted by meatless recipes, we reveal 3 delicious recipes. And why not treat yourself to seasonal meatless dishes, a 100% vegetarian stuffing or a veggie gratin?

⋙ Discover all our recipe ideas for cooking vegetarian burgers.

The recipe for the vegetarian burger zucchini, mozzarella and vegetarian steak with tomato and quinoa

This burger imagined by Jacquet will make everyone agree. With its steak with red beans and tomato and its gourmet garnish of zucchini and mozzarella, there is something to treat yourself. It is also an opportunity to change from the traditional cheeseburger.

Backgammon

The ingredients for 4 people :

Garlic and basil mayonnaise:

  • 1 egg yolk
  • 6g mustard
  • 125g rapeseed or peanut oil
  • 1 clove of garlic
  • 4 large basil leaves
  • Salt pepper

Veggie steak with tomato and quinoa:

  • 150 g tinned kidney beans (well drained and dried)
  • 150 g of onion fondue (i.e. 2 onions)
  • 75g cooked quinoa
  • 40 g of tomato puree
  • 40 g beaten egg (a little less than 1 egg)
  • 40g breadcrumbs
  • 35 g parmesan
  • 50 g dried tomatoes in olive oil, cut into pieces
  • Salt pepper

Assembly :

  • 4 Jacquet Burger buns with wheat flour & Red Beans and Tomatoes
  • Garlic and basil mayonnaise
  • Vegetarian steaks with tomato and quinoa + a little oil
  • 2 balls of mozzarella di bufala, sliced
  • 2 zucchini
  • Marinade: olive oil, Provencal herbs, basil, salt and pepper

The recipe steps:

  1. Prepare the mayonnaise. In a bowl, put the egg yolk and the mustard then mix with a whisk and drizzle the oil at the same time. When the mayonnaise has risen, add the crushed garlic clove, chopped basil, salt and pepper. Keep everything cool until assembly.
  2. Then prepare the vegetarian steaks. Mix the red beans, the texture should be like semolina. Remove the preparation in a salad bowl then mix the onions and add them to the beans.
  3. Add all the ingredients in order, and mix well.
  4. Form 4 steaks of about 135 g, and 9 cm in diameter then refrigerate them for at least 2 hours.
  5. Finally, cut long strips of zucchini using a vegetable peeler and coat them with the marinade using a pastry brush.
  6. Cook the steaks in a little oil, for 2 minutes per side. Meanwhile, warm the breads in a frying pan without fat.
  7. Mount the burgers. Spread a little mayonnaise on the buns, place the cooked steaks, place 3 slices of mozzarella and 4 strips of zucchini per burger then place the buns on top. Taste!

The recipe for burgers with pepper cream, vegan eggplant and bulgur steak and white sauce

Jacquet has concocted a second recipe to delight the taste buds and satisfy appetites. Its vegetable steak and generous garnish are perfect for filling up. So we take advantage of it during the holidays!

Backgammon

The ingredients for 4 people :

Cream of red peppers:

  • 2 red peppers
  • 30g roasted pine nuts
  • 1 clove of garlic
  • Salt pepper

Veggie Steak with Eggplant and Bulgur:

  • 150 g canned chickpeas (well drained and dried)
  • 210 g grilled aubergines (i.e. 2 aubergines)
  • 1 clove of garlic
  • 75g cooked bulgur
  • 40 g beaten egg (a little less than 1 egg)
  • 75g breadcrumbs
  • salt and pepper

White sauce :

  • 100g skyr
  • 30g mayonnaise (homemade or store bought)
  • A few drops of lemon juice
  • 10 g parmesan
  • Salt and pepper
  • Chopped chives

Assembly :

  • 4 Burger Jacquet buns with wheat flour & chickpeas and corn
  • Pepper cream
  • Veggie steak with eggplant and bulgur + a little oil
  • White sauce
  • 1 red onion
  • A little arugula

The recipe steps:

  1. Prepare the cream of red peppers. Bake the red peppers in the oven at 220°C until the skin is black. Let them cool in a bag then empty them and peel them.
  2. Mix the pine nuts, add the cold peppers and the garlic then season and keep everything cool.
  3. Prepare the eggplant and bulgur steaks. Mix the chickpeas, the texture should be like that of bulgur. Remove to a salad bowl then mix the aubergines and the garlic and add them to the chickpeas.
  4. Add all the ingredients in order and mix well.
  5. Form 4 steaks of about 135 g and 10 cm in diameter. Refrigerate them for at least 2 hours.
  6. Then prepare the white sauce. Mix all the ingredients and keep cool.
  7. Proceed to assembly. Cook the steaks in a little oil for 2 minutes per side. Meanwhile, warm the breads in a frying pan without fat.
  8. Mount the burgers. Spread a little pepper cream on the buns, lay the cooked steaks, drop a little white sauce, a few rings of red onions, a few rocket leaves and lay the buns on top.

The recipe for the sun-dried tomato and parmesan sandwich

Discover this fresh and light Garden Gourmet® sandwich. It is the good alternative for a tasty vegetarian meal and to enjoy on sunny days.

Garden Gourmet®

Ingredients for 2 people:

  • 1 jar of VUNA® GARDEN GOURMET®
  • 2 round loaves (or a baguette according to your preference)
  • 35 g parmesan shavings
  • 25 g arugula
  • 2 sun-dried tomatoes
  • 2 tbsp. mayonnaise
  • 1 pinch of Espelette pepper
  • 1 pinch of salt

The recipe steps:

  1. Mix the VUNA® GARDEN GOURMET® with the mayonnaise, lightly salt and add a pinch of Espelette pepper.
  2. Wash the arugula then slice the sun-dried tomatoes.
  3. Split the loaves in half, arrange the VUNA® GARDEN GOURMET® base mixture, the arugula, the sun-dried tomatoes and the parmesan shavings. Serve with a salad.

Trick : you can replace the jar of Vuna® Garden Gourmet® with tuna.

And if you’re short on ideas for sunny days and during the holidays, we reveal fresh recipes to cook during the heat wave and to serve with a glass of homemade cocktail.

Read also :

⋙ What to do with an avocado: 5 recipes to make in less than 15 minutes

⋙ Gluten-free breakfast: 4 tips for enjoying yourself at the start of the day

⋙ 4 gourmet and super easy recipes to discover Peruvian cuisine

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