Berliner Burger Recipe

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Veggie Burger Atelier Extraordinary Recipes for Nourishing Plant-Based PattiesInspired by old-school Berlin kiosk foods, this modern burger is topped with both kraut and curry ketchup two iconic German street foods. The curry ketchup is the most popular ketchup in Germany and it is delicious with burgers and as a dipping sauce for roasted wedges and strips. The basic black bean burger is enhanced with leek, chives, and parsley. The quick pink kraut needs to be made in advance (up to two weeks) or at least half an hour before starting to cook the burgers.

  • Yield: 4 Burgers


For Patties
  • Vegetable oil or ghee, for frying
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 7 ounces (200 g) mushrooms, finely chopped
  • 1 cup (100 g) finely sliced leek
  • 1¼ (250 g) cooked and drained dark lentils
  • ½ cup (100 g) roasted and ground sunflower seeds or other ground nuts
  • 1 tablespoon (11 g) mustard
  • 2 tablespoons (8 g) nutritional yeast or grated Parmesan cheese (optional)
  • 1 (15 g) chili paste
  • 2 tablespoons (30 ml) white vinegar
  • 0.66 cup (30 g) panko or regular bread crumbs
  • ¾ teaspoon salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 4 buns, halved and lightly toasted
For Toppings
  • Mayonnaise or vegan mayonnaise
  • Curry Ketchup
  • Pink Kraut
How to Make It
    To make the patties
  1. Place a large skillet over medium-high heat and add a drizzle of vegetable oil. Add the onion and fry for 5 to 7 minutes until soft and translucent. Add the garlic and mushrooms. Fry until the mushrooms shrivel and the excess moisture evaporates. Add the leek and fry for another minute. Transfer to a bowl and combine with the remaining patty ingredients.
  2. Use a fork or your hands to make a sticky mixture, or pulse lightly in batches in the food processor. Taste and adjust the seasonings with salt and pepper if needed. Transfer the mixture to a bowl and refrigerate for 15 minutes, or up to 24 hours covered.
  3. Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-high heat and add a drizzle of vegetable oil or 1 tablespoon (14 g) ghee. Fry the patties for 3 to 4 minutes per side. Lightly season with salt and pepper.
  4. Assemble the patties in the toasted buns and top with mayonnaise, kraut, and Curry Ketchup.

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