Vegan Burger

  • Ingredients for 2 portions
  • For the vegan patty:
  • 200 g mushrooms, brown and white
  • 50 g cauliflower
  • 1 small onion
  • ½ tbsp garlic powder
  • ½ tbsp balsamic vinegar
  • 1 pinch chilli flakes
  • 1 tbsp Lizza Mug Bread Mediterranean Baking Mix
  • salt and pepper
  • 9 g sunflower seeds
  • For the avocado puree:
  • ½ small avocado, mashed
  • 15 ml lime juice
  • salt and pepper
  • 1 tbsp dried parsley
  • For the buns:
  • 4 Lizza Toast Squares (only ¾ of the Toast Squares are used)
  • Hot sauce to taste
  • pinch of freshly ground black pepper

To the Toast Square


  1. For the patty, roughly chop the mushrooms in a food processor and set aside.
  2. Finely chop the cauliflower and onion in the same food processor as well.
  3. Heat a frying pan with a little oil.
  4. Stir fry the mushrooms, onions and cauliflower in the pan for 5 minutes.
  5. Add balsamic vinegar, pepper, chilli flakes and season with salt and pepper. Let cook for another 3 minutes.
  6. Stir in the Mediterranean Bread Mix and cook for 1-2 minutes. Let cool and then stir in the sunflower seeds.
  7. Preheat the oven to 200 ° C. Line a baking sheet with parchment paper.
  8. Shape the mixture into burger patties and place on a baking sheet.
  9. Bake the patties in the oven for 8 minutes, flip them over after the first 4 minutes.
  10. Take the patties out of the oven.
  11. Mash the avocado with the lime juice, salt and pepper. Add parsley and mix well.
  12. Cut the corners off Lizza Toast Squares to make them round but big enough for your patties.
  13. Toast Lizza Toast Squares and then top with a layer of avocado puree, followed by a patty, second avocado layer, dash of hot sauce, and the second piece of Lizza Toast Square.
  14. Good Lizzappetit!
Ingredients for Keto Vegan Burger