Vegetarian burgers

Ingredients

• 4burger buns
• 4vegetarian patties
• 100 gBeta lettuce
• 3red onions
• 60 mlport
• a littlesalt
• a littlepepper
• 4 slicesCheddar
• 70 gsoured cream
• 70 gcrème fraîche
• juice of 1/2lemon
• 1/2 tspmedium mustard
• a littlesalt
• a littlepepper
• 150 gbasil
• 60 mlolive oil
• 50 gpine nuts
• 50 ggrated Parmesan
• 1garlic clove
• a littlesalt

Instructions

1. 1

   Prepare ingredients

   Set out the buns, vegetarian patties, Beta lettuce, red onions, port, white sauce ingredients and basil pesto ingredients.

2. 2

   Prepare patties

   Get the vegetarian patties ready; the recipe identifies them as Beyond Meat patties.

3. 3

   Slice onions

   Peel the red onions and cut them into fine strips.

4. 4

   Simmer onions

   Put the onion strips in a pan with a little salt and pepper and the port. Simmer for about 10 minutes.

5. 5

   Mix white sauce

   Stir together the soured cream, crème fraîche, lemon juice, a little mustard, salt and pepper.

6. 6

   Prepare lettuce

   Wash the lettuce and pat it dry.

7. 7

   Fry patties

   Fry the patties in a pan with a little rapeseed oil for 3 minutes on each side.

8. 8

   Toast the buns

   Warm the buns briefly in the oven or toast them. Spread the white sauce over the cut sides.

9. 9

   Layer the lettuce

   Add lettuce to the sauced bun bases, followed by the port onions.

10. 10

    Add the patties

    Place the fried patties on top of the onions.

11. 11

    Add cheese pesto

    Briefly melt the Cheddar in the pan, then place it straight onto the burgers. Blitz the basil, olive oil, pine nuts, Parmesan, garlic and a little salt in a tall container or suitable blender. Spoon a generous tablespoon of pesto onto each burger.

12. 12

    Finish the burgers

    Close each burger with the top half of a bun and serve.

What are vegetarian burgers?

A vegetarian burger takes the familiar bun-and-patty format and builds it around a meat-free patty. This version pairs savoury patties with the sweet depth of port-cooked onions and two contrasting sauces.

The combination is especially satisfying because the white sauce brings tang, while the basil pesto adds a fresh, savoury finish. The recipe does not name a particular regional tradition; its appeal is in these layered flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 31g protein, 52g carbs, 46g fat.

The buns and onions provide most of the carbohydrates, while the patties and Cheddar contribute protein. Fat comes mainly from the pesto's olive oil and pine nuts, as well as the dairy sauces and cheese. Balance the plate with a crisp salad or extra fresh vegetables.

The sauces make the difference

White sauce: Sour cream and crème fraîche give the burger a creamy, tangy layer. Add the lemon, mustard, salt and pepper, then taste and adjust the seasoning before spreading it on the buns.

Basil pesto: Blitz the basil, olive oil, pine nuts, Parmesan, garlic and salt until finely chopped. The recipe calls for a generous tablespoon on each burger, so keep the pesto ready for assembly.

Give the onions time

Port onions: Slice the onions finely so they soften during their brief simmer. Cook them with the port, salt and pepper for about 10 minutes, until tender and infused with the liquid.

Cook the patties evenly

Pan-frying: Use a little rapeseed oil and cook the patties for 3 minutes on each side, as directed. Avoid moving them around too much while they fry.

Cheddar: Melt the slices briefly in the pan and transfer them directly to the patties. This puts the hot cheese in place just before you assemble the burgers.

Keep the lettuce crisp

Wash the lettuce and pat it thoroughly dry before assembling. Excess water can dilute the white sauce and make the buns soggy.

Build the layers in the recipe's order: white sauce, lettuce, onions, patty, Cheddar and pesto. Add the top bun just before serving.

Toast and assemble just before serving

Briefly warm the buns in the oven or toast them, then spread the white sauce over their cut sides. Toasting gives the bread a little more structure beneath the toppings.

The recipe gives a 65-minute total time, including the onion simmer and preparation of both sauces. Assemble the burgers once the patties and onions are ready so the layers are warm and the lettuce stays fresh.

What to serve alongside

Serve the burgers straight away while the patties and Cheddar are warm. A simple green salad or crunchy vegetable sticks add freshness alongside the creamy sauces and rich pesto.

If serving with chips or wedges, keep the side portion modest; the burgers already have substantial toppings and buns.

Recipe notes & tips

• Cut the onions into fine, even strips so they soften at a similar pace.
• Pat the lettuce dry to help keep the buns from becoming soggy.
• Mix the white sauce before assembling so its seasoning is evenly distributed.
• Use a little oil in the pan, as directed, to fry the patties.
• Blitz the pesto in a suitable tall container to make processing easier.
• Add the bun tops just before serving to keep the toasted bread from softening.

Variations

• Extra tang: Add a little more lemon juice to the white sauce, tasting as you go.
• Herb pesto: Blend a small amount of extra basil into the pesto for a more pronounced herbal flavour.
• More crunch: Add a few extra lettuce leaves for a fresher, crisp layer.
• Milder onions: Simmer the onions until tender and let the port reduce before assembling.
• Cheese swap: Use another sliced cheese in place of Cheddar.
• Open-faced serving: Leave off the top bun for an easier-to-eat plated version.

Common mistakes to avoid

• Wet lettuce: Pat it dry after washing so water does not dilute the sauce.
• Thick onion slices: Cut the onions finely so they soften during the 10-minute simmer.
• Overcooked patties: Follow the stated 3 minutes per side and avoid leaving them in the pan longer than needed.
• Cold cheese: Melt the Cheddar briefly in the pan and transfer it straight onto the patties.
• Soggy buns: Toast or warm the buns briefly and assemble close to serving time.
• Uneven pesto: Blitz the ingredients thoroughly so each burger gets a well-combined spoonful.

How to store

Store leftover components separately in covered containers in the fridge and use within 2 days. Reheat the patties and onions until hot, then assemble with fresh lettuce and sauce; assembled burgers are best eaten straight away.

Frequently asked questions