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🍽️ Vegan Burgers with Potato-Cucumber Salad

530 kcal · 30 min · 4 servings

Vegan Burgers with Potato-Cucumber Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the potatoes in a pot with salted water.
  3. 3. Bring the water to a boil.
  4. 4. Cover the pot.
  5. 5. Cook the potatoes for about 20 to 25 minutes until soft.
  6. 6. Cut the onion in half.
  7. 7. Remove the onion skin.
  8. 8. Dice the onion finely.
  9. 9. Wash the parsley.
  10. 10. Dry the parsley.
  11. 11. Strip the parsley leaves from the stems.
  12. 12. Chop the parsley leaves.
  13. 13. Wash the cucumber.
  14. 14. Cut off the ends of the cucumber.
  15. 15. Slice the cucumber into thin slices.
  16. 16. Lightly salt the cucumber slices.
  17. 17. Take 150 grams of the ready-made patty mix.
  18. 18. Take half of the diced onion.
  19. 19. Add the parsley.
  20. 20. Pour in 270 milliliters of very cold water.
  21. 21. Add 3 tablespoons of oil.
  22. 22. Mix all patty ingredients thoroughly.
  23. 23. Season the patty mixture with salt.
  24. 24. Season the patty mixture with pepper.
  25. 25. Place the patty mixture in the refrigerator for about 30 minutes.
  26. 26. Bring the vegetable broth to a boil in a pot.
  27. 27. Add the remaining onion cubes to the boiling broth.
  28. 28. Cook the onions for about 3 minutes.
  29. 29. Let the broth cool down slightly.
  30. 30. Stir 3 tablespoons of oil into the broth.
  31. 31. Stir 3 tablespoons of vinegar into the broth.
  32. 32. Stir 2 tablespoons of mustard into the broth.
  33. 33. Season the dressing with salt.
  34. 34. Season the dressing with pepper.
  35. 35. Drain the cooked potatoes.
  36. 36. Peel the warm potatoes.
  37. 37. Slice the potatoes thinly while still warm.
  38. 38. Place the potato slices in a bowl.
  39. 39. Combine the potato slices with the lukewarm dressing.
  40. 40. Let the potato salad sit for about 20 minutes.
  41. 41. Cut the lemon in half.
  42. 42. Squeeze the juice from the lemon.
  43. 43. Take a tall container.
  44. 44. Add the soy drink to the container.
  45. 45. Add 1 tablespoon of lemon juice.
  46. 46. Add 1 tablespoon of mustard.
  47. 47. Blend the mayonnaise ingredients.
  48. 48. Pour the oil in a very thin stream while mixing.
  49. 49. Continue mixing until the mayonnaise is creamy.
  50. 50. Season the vegan mayonnaise with salt.
  51. 51. Season the vegan mayonnaise with pepper.
  52. 52. Add a bit of lemon juice to the mayonnaise.
  53. 53. Add the mayonnaise to the potato salad just before serving.
  54. 54. Add the cucumbers to the potato salad.
  55. 55. Add the remaining parsley to the potato salad.
  56. 56. Mix the potato salad well.
  57. 57. Wet your hands.
  58. 58. Form about 8 patties from the mixture.
  59. 59. Heat 4 tablespoons of oil in a pan.
  60. 60. Fry the patties for about 4 minutes on the first side.
  61. 61. Fry the patties for about 4 minutes on the second side.
  62. 62. Fry the patties until golden brown.
  63. 63. Serve the vegan patties.
  64. 64. Serve the patties with the potato-cucumber salad.
  65. 65. Serve the patties with mustard.
  66. 66. Enjoy your meal!

Nutrition per serving