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Veggie Burger

Prep Time:

10 Minutes

Cooking Time:

Serves:

5 Minutes

2 Servings

Level:

Beginner

About the Recipe

Every now and then, I like to step out of my routine and experiment with new dishes, especially when it comes to reinterpreting classic recipes in a lighter and more colorful way. The veggie burger with turmeric buns is one of those recipes born from the desire to try something different without compromising on flavor. I chose to use plant-based ground meat for a lighter and more sustainable alternative, enhancing it with fresh ingredients like sun-dried tomatoes and provola cheese, along with a spread of cream cheese that adds a creamy touch. The turmeric buns, then, are the final touch, not only adding a beautiful golden color but also a spicy note that completes the dish.

Ingredients

For the Veggie Burger:


  • 400g of plant-based ground meat

  • 50g of Parmesan cheese

  • Parsley

  • 100g of sun-dried tomatoes, chopped

  • 100g of smoked provola cheese, sliced

  • 2 medium carrots, grated

  • 4 tablespoons of cream cheese

  • Extra virgin olive oil for frying

  • Salt and pepper, to taste


For the Turmeric Buns:


  • 500g of all-purpose flour

  • 1 packet of dry yeast

  • 10g of turmeric powder

  • 1 teaspoon of sugar

  • 300ml of lukewarm water

  • 50ml of extra virgin olive oil

  • 1 teaspoon of salt

Preparation

For the Turmeric Buns:


Step 1

In a large bowl, combine the flour, turmeric powder, yeast, sugar, and salt. Add the lukewarm water and olive oil, then mix until the dough begins to come together.


Step 2

Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.


Step 3

Place the dough in a greased bowl, cover it with a cloth, and let it rise for one hour, or until it doubles in size.


Step 4

Divide the dough into 4 equal parts and shape them into round buns. Place them on a baking sheet lined with parchment paper and let them rise for another 30 minutes.


Step 5

Brush the buns with egg yolk and bake them in a preheated static oven at 180°C (350°F) for 15-20 minutes, or until golden brown.


For the Veggie Burger:


Step 1

In a bowl, mix the plant-based ground meat with Parmesan, salt, pepper, and parsley. Then, shape the mixture into 4 patties with your hands.


Step 2

Heat some oil in a pan over medium heat and cook the patties for 3-4 minutes on each side, until golden and crispy. In the last minute of cooking, place a slice of provola on each patty to let it melt slightly.


Step 3

Cut the turmeric buns in half and spread a generous amount of cream cheese on the bottom of each bun. Place the patty on top, then add the melted provola, grated carrots, and sun-dried tomatoes.

Top with the other half of the bun and serve immediately, perhaps with a fresh salad or crispy fries on the side.


Why I Love This Dish

For me, cooking means experimenting, trying new ingredients, and allowing curiosity to guide me without fear. The veggie burger with turmeric buns represents my love for creativity in the kitchen: I enjoy combining flavors and textures to create something that surprises and satisfies at the same time. This dish is perfect for anyone looking to try something different without sacrificing taste.



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