Nina’s Berliner Burgers + A Giveaway

Nina’s Berliner Burgers- inspired by old-school Berlin kiosk foods, this modern burger is topped with purple kraut and curry ketchup, two iconic German street foods. Packed full of flavor and plant-based protein, it’s sure to be a favorite!

Nina's Berliner Burgers- inspired by old-school Berlin kiosk foods, this modern burger is topped with purple kraut and curry ketchup, two iconic German street foods. Packed full of flavor and plant-based protein, it's sure to be a favorite!

Are you guys ready for a bangin’ veggie burger? Grab your buns and let’s do this!

Your hamburger buns…not your butt. Just wanted to clarify.

So this awesome recipe comes from the book Veggie Burger Atelier by Nina Olsson of the blog Nourish Atelier. Her publisher reached out to me a while back asking if I’d be interested in checking it out and I jumped at the opportunity. I mean, an entire book about veggie burgers? Sign me up.

Nina's Berliner Burgers- inspired by old-school Berlin kiosk foods, this modern burger is topped with purple kraut and curry ketchup, two iconic German street foods. Packed full of flavor and plant-based protein, it's sure to be a favorite!

What’s so fascinating about Nina’s approach to her recipes is that they are inspired by her travels around the world. Each section of the book is based on flavors from regions that include Northern Europe, Southern Europe, the Middle East and North Africa, Asia, and The United States and Latin America. I love that each recipe makes me feel like I’ve gotten a little taste of the region that inspired it.

It was hard to choose which one to share with you guys but ultimately the Berliner Burgers won me over for the hearty combination of mushrooms, leeks, and lentils topped with pink kraut and curried ketchup. Oh yes, it is just as incredible as it sounds.

Nina's Berliner Burgers- inspired by old-school Berlin kiosk foods, this modern burger is topped with purple kraut and curry ketchup, two iconic German street foods. Packed full of flavor and plant-based protein, it's sure to be a favorite!

Nina's Berliner Burgers- inspired by old-school Berlin kiosk foods, this modern burger is topped with purple kraut and curry ketchup, two iconic German street foods. Packed full of flavor and plant-based protein, it's sure to be a favorite!

Like most veggie burgers I make, I used my food processor to help me finely chop everything in a jiffy. I also used my favorite Thai Kitchen Red Curry Paste for the chili paste because it’s what I always have on hand and it was SO good in this recipe.

I hope you guys get a chance to try these because I have a strong feeling you’re going to love them!

**GIVEAWAY**

If you would like to enter to win a copy of Nina’s gorgeous book, please leave a comment below letting me know your most memorable meal from your travels. I’ll pick a winner one week from today and notify you via email. Good luck!

The giveaway is open to resident of US and Canada only.

Nina's Berliner Burgers- inspired by old-school Berlin kiosk foods, this modern burger is topped with purple kraut and curry ketchup, two iconic German street foods. Packed full of flavor and plant-based protein, it's sure to be a favorite!

Nina's Berliner Burgers

Yield: 4 to 6 burgers

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

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Ingredients:

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 7 ounces mushrooms (220g), finely chopped
  • 1 cup (100g) finely sliced leek
  • 1 and 1/4 cup (250g) cooked and drained green lentils
  • 1/2 cup (100g) roasted and ground sunflower seeds (or nuts)
  • 1 tablespoon (11g) mustard (I used Dijon)
  • 2 tablespoons (8g) nutritional yeast
  • 1 tablespoon (15g) chili paste (I used this brand)
  • 2 tablespoons (30ml) white vinegar
  • 2/3 cup (30g) panko or regular breadcrumbs
  • 3/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more tot taste
  • toppings: pink kraut and curry ketchup (see notes)

Directions:

In a large skillet, warm the oil over medium heat. Add the onion and cook for 5 to 7 minutes, until soft. Add the garlic and mushrooms then cook until the mushrooms have softened and the excess moisture has evaporated. Add leek and cook for another minute then remove from heat and set aside.

In a food processor, lightly pulse 3/4 cup of the lentils for about 5 to seconds. Transfer to a large bowl along with cooked vegetables and remaining ingredients. Stir to combine. Taste test and add more salt & pepper, to taste. Place the bowl in the refrigerator for at least 15 minutes, or up to overnight covered.

Using your hands, scoop out about 1/2 cup of the mixture and shape into patties. I made about 6 patties while Nina states the recipe should make 4. This will depend on how big you like to make your burgers. Warm a little more oil in the skillet over medium heat then cook the patties for about 5  minutes on each side. Serve warm on toasted buns with vegan mayo, pink kraut and curry ketchup.

Rather than follow Nina’s recipes for the condiments, I took a few shortcuts because I’m lazy. For the pink kraut I made my cabbage slaw from this recipe. For the curried ketchup I combined 1/2 cup ketchup with 2 tablespoons red curry paste.

Reprinted with permission from Veggie Burger Atelier copyright © 2018 by Nina Olsson. Published by Quarto Publishing Group USA Inc.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback