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Organic Burger With Tomato Chutney

Ingredients (for two people):


  • organic vegetable burger
  • some olive oil
  • 300g potatoes, floury
  • ½ zucchini
  • salt
  • black pepper, freshly ground
  • chili ground,
  • 1 tablespoon flour
  • alternatively: 1-2 tablespoons of oatmeal


  • 5-6 tomatoes
  • 1 onion
  • 1 clove garlic
  • 2 teaspoons sugar
  • 2 tablespoons Worcestershire sauce
  • salt
  • black pepper, freshly ground
  • some olive oil


  • 2 red peppers
  • a little olive oil, for brushing
  • lamb's lettuce
  • garden cress


  1. Wash peppers and cut into wide wedges. Brush the pieces with a little olive oil and put them on a baking tray with baking paper. Grill about 10-15 minutes at 180 °C in a preheated oven.
  2. Wash the tomatoes for the chutney and carve the bottom crosswise with a knife. Put the tomatoes in a pot of boiling water and let them cook for a few seconds, remove and peel the skin. Quarter tomatoes and remove the seeds with a small spoon. Dice the pulp.
  3. Peel onion and garlic and chop finely. Heat some olive oil in a pan, sauté onion and garlic pieces shortly therein. Add sugar and caramelize while stirring.
  4. Add small diced tomatoes and cook while stirring occasionally over medium heat in a closed pot for a few minutes until soft. Season chutney to taste with salt, freshly ground pepper and Worcestershire sauce - let cool slightly.
  5. Boil unpeeled potatoes in saltwater until underdone. Shortly rinse with cold water and peel. Grate the half-baked potatoes in a bowl. Wash zucchini and grate finely (with rind). Mix flour with the grated vegetables, salt and pepper, season with a little chili. Heat the olive oil in the pan and add 2-3 tablespoons of mash. Form into round shape, using a fork and flatten in patty size. Bake from both sides until golden brown.
  6. Heat some olive oil in a pan and fry organic vegetables burger from both sides. Plate a mash patty with some fresh lamb’s lettuce, place vegetable burger on top und cover with chutney. Sprinkle with fresh garden cress and cover the burger with a second patty. Serve still hot with grilled pepper pieces from the oven.

A recipe from Sophie Mathisz

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