Spicy vegetarian burgers from Amaury Bouhours


  • burger buns (about 10 buns)

  • 470 g of flour
  • 5 g of salt
  • 45 g of milk
  • 11 g of fresh yeast
  • 35 g of sugar
  • 1 egg
  • 55 g cold butter cut into cubes ◆ 1 egg yolk and 10 ml milk (for brushing before cooking)

For the vegan steak

  • 250 g canned chickpeas, drained and rinsed
  • 250 g canned red beans, drained and rinsed
  • 100g red onion
  • 100g carrot
  • 1 clove of garlic
  • 1/2 bunch of parsley
  • 1/2 bunch of coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon(s) of cumin powder
  • 1 teaspoon(s) sweet chili powder
  • 60 g panko breadcrumbs
  • 120g oatmeal
  • 1 egg (or 120 g silken tofu)
  • olive oil

For the vegan mayonnaise

  • 50 g soy milk
  • 130 g grapeseed oil
  • a few drops of lemon juice

  • tabasco (optional)

For the toppings

  • 120 g red onion pickles
  • 60 g canned sweet peppers
  • 6 Malossol gherkins, cut into rounds
  • 6 slices of cheddar or vegan burger cheese
  • lettuce heart cut into thin slices


  1. Prepare the breads: put the flour, salt, milk, 190g of water, yeast, sugar and the egg in the mixer bowl. Knead. When the dough is smooth, gradually add the cubes of cold butter. Leave to rise for 2 hours at room temperature.

  2. Divide into individual 85 g portions and leave to rise again for 2 hours at room temperature.

  3. Preheat the oven to 185°C (th.6-7). Just before baking, brush the loaves with the egg yolk and milk mixture. Bake for around 10 minutes.

  4. Prepare the vegan steak: mix the chickpeas and beans – not for too long, you don't want to get a puree. Reserve. Wash, peel then very finely slice the onion, carrot and garlic. Sweat the garlic and onion in olive oil for 2 minutes, then add the carrots. Leave to cook for ten minutes until they are tender. Add the beans and chickpeas with the chopped herbs, spices, breadcrumbs, oatmeal and egg (or silken tofu). Take balls of this preparation and form 150 g patties. Brown them on the grill or in a pan, turn them over carefully and let them cook on the other side in the same way.

  5. Prepare the mayonnaise: blend the soy milk with the oil using a hand blender. Season with a few drops of lemon juice, a pinch of salt and pepper (and a little Tabasco to taste).

  6. Prepare: toast the loaves cut in 2 with a little olive oil in the oven. Spread mayonnaise on both sides. On the base of the bread, place pickled red onions then the sweet peppers, lettuce, pickles, vegan steak (previously heated) and finally a slice of cheese. Slide under the grill for 1 minute to melt the cheese. Put the hat on and serve.

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