This Veggie Burger Recipe Puts All Others to Shame

Photo: Courtesy Fanny the Foodie

Photo: Courtesy Fanny the Foodie

Hey there!

Today my sister and I were home alone, so I decided to make something my mum doesn’t particularly enjoy, and as I personally like catering to everybody’s needs, I tend to cook things all of my family enjoys. So my mum does not like burgers. I mean she might have actually liked this one, as the only thing about today’s concoction that resembles a classic burger is probably the arrangement.

Yet I obviously didn’t go for the ordinary meat patty. I guess you all got that by now, but I don’t eat meat or at least I haven’t in two years and so far, I don’t really feel like I am missing out on anything. Then I obviously also made my own sauces, though I have to admit I actually like ketchup … though I try to get the refined sugar-free version if I happen to buy some.

Well, for the sake of today’s post and of course because I felt like creating a new recipe, I obviously went with a homemade sauce. I ended up making this beautifully creamy dairy-free ricotta imitation sauce with a hint of tomato, which went perfectly with my Mediterranean veggie chickpea patties and the garlicky yogurt sauce. I obviously also made a batch of oven-baked chips ’cause I mean you can’t have a burger without chips, am I right?

For the bread, I decided to go with store-bought buns as I haven’t mastered the art of baking the perfect bread roll yet and the range of amazing breads in Switzerland is just humongous. You gotta think convenient once in a while, right? So after my day at uni, I stopped by this amazing baker right next to the station where I usually catch my train and got some delicious freshly baked bread rolls to make my veggie burgers taste even more delicious.

But of course the essential part of today’s dinner was the burger patty. They were literally prepared in just a few minutes, as you’ve only got to chuck all the ingredients into a food processor and then shape the mixture into patties. Well, the baking time is indeed rather long yet you can totally get stuff done while they’re in the oven. I squeezed in some exercise as I’ve been sitting on my bum all day and I really felt like moving my body for a bit.

So, people, here you go: the recipe for today’s yummy dinner creation.


7 oz cooked chickpeas
½ eggplant, cut into rough chunks
½ red pepper, cut into rough chunks
0.5 oz stale bread/breadcrumbs
1 tsp freshly chopped rosemary
1 tsp salt
1 tsp paprika
1 tsp oregano
1 grated carrot
4 bread rolls of your choice cut in half (I used so-called Ruchbrötli, a typical Swiss type of bread)


  1. Preheat your oven to 330°F.
  2. Mix all your ingredients.
  3. Add all the ingredients into a food processor and pulse until your mixture has come together. Your mixture should still be crumbly and it shouldn’t be completely smooth.
  4. Shape your mixture into four equally sized burger patties. Put on a lined baking sheet
  5. Bake your burger patties for 40 minutes in your preheated oven. If you’d like to serve your burgers with baked potatoes, I recommend putting them on the same baking sheet and the potatoes as well as the burger patties will be done at exactly the same time.
  6. About one minute before your patties have finished baking, place your halved bread rolls in the oven so they can toast lightly.

Optional sauces, which you can prepare while your patties are baking


3 tbs (soy) yoghurt
1 clove of garlic, finely chopped
Juice of half a lemon


3.5 oz tofu
2 tbs tomato puree
Juice of half a lemon

Mix all the ingredients in a food processor.

vegan1 This Veggie Burger Recipe Puts All Others to Shame

Photo: Courtesy Fanny the Foodie

Voila, you just prepared one of the most delicious-tasting veggie burgers you’ll ever come across. Now all you’ve got to do is smother your bread with your sauce of choice, top it with the burger and add whatever kind of toppings you like. I went with some sliced beetroot, which might sound strange to most of you, yet in Australia beetroot is an essential part on any burger and since I have lived there for a year, I just feel like a burger without beetroot is not a burger. Then I also added some onion sprouts, which mainly look pretty but they also give the whole thing a wonderful crunch and a slight note of spiciness.

Well, I can only suggest you try my wonderfully tasty recipe—wouldn’t this be the perfect dinner for tomorrow night, or even today if you’ve still got time to get your hands on all the ingredients?


Fanny the Foodie

Fanny is first and foremost a major foodie. She loves anything about food: She loves preparing it, styling it, shooting it, and, of course, eating it. Her blog is her creative outlet on which she weekly publishes plant-based recipes. From the most indulgent chocolate treats to healthy breakfasts and delicious dinner recipes, she’s got you covered. Follow along on Instagram at @fannythefoodie.