Bavarian BBQ burgers

Duration: 30 min
Difficulty: Simply
Made by: Mary
Marie is studying in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago she went on a big trip around the world and was particularly fond of Asian cuisine, which also goes well with veganism. However, she also likes challenges: her family originally comes from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be easily veganized with a little experimentation!


4 Portions
4 lye buns
320g planted.pulled BBQ
1 tbsp rapeseed oil
150 g sauerkraut
8 gherkins
4 onions
1 tbsp brown sugar
1 tsp tomato paste
Salt pepper
2 tbsp vegan butter
4 lettuce leaves
60 g sweet mustard
60 g BBQ sauce
1 tsp apple cider vinegar
1 tsp maple syrup

Products in this recipe

7,19 €
17,98 €per 1 kg
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7,19 €


Halve the lye buns and toast the insides.
Cut the pickled cucumbers into slices.
Peel the onions and cut into rings.
Then melt the vegan butter in a pan over medium heat, briefly roast the tomato paste in it and then add the onions and sugar and let it brown for 15 minutes, stirring occasionally. Add salt and pepper if necessary.
Mix the sweet mustard, BBQ sauce, apple cider vinegar and maple syrup into a sauce. Season with salt and pepper.
Heat the rapeseed oil in a pan and fry the planted.pulled BBQ for 3 minutes.
Spread the inside of the buns with the sauce, top the burgers with sauerkraut, planted.pulled BBQ, lettuce leaves, pickles and caramelized onions.

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