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Vegetarian burger

Perfect for those who don't eat meat: our vegetarian burger tastes super delicious and is just as good as the original!

30 min
Vegetarischer Burger

Ingredients (for 4 portions)

240 g
Kidney beans
60 g
60 g
LEIMER Breadcrumbs, alternative: Spelt Breadcrumbs or Wholemeal Breadcrumbs
1 tsp
Some Pepper
50 g
Grated Emmental
1 Piece
Small onion
2 Piece
1 tsp
Medium hot mustard
Paprika, parsley, oregano
Olive oil
4 Piece
Slice cheese
4 Piece
Burger buns
Cocktail sauce
Lettuce, tomatoes, cucumber for topping
Discover now:


  • Drain kidney beans and chickpeas in a sieve, rinse, drain and chop in a blender or with a hand blender (alternatively mash with a fork) so that a homogeneous mass is formed.
  • Finely dice the onion. Add breadcrumbs, salt, pepper, grated cheese, diced onion, eggs, mustard and spices to the mixture and knead well.
  • Form four equally sized patties from the mixture.
  • Place on hot grill or skillet, sear vigorously, turn, top each patty with a slice of cheese and finish frying (cheese should melt slightly).
  • Wash lettuce, slice tomatoes and cucumber.
  • Lightly toast burger buns on cut side on grill or in skillet.
  • Top bottom of bun with lettuce, patty, tomato and cucumber slices. Spread the top of the bun with cocktail sauce and place on top of the burger.


Tip: Prepare patties in advance and freeze. Defrost as needed and fry as described in #4.


For larger quantities, brown the patties on both sides, place on a baking sheet lined with parchment paper, top each patty with a slice of cheese and let the cheese melt slightly in the oven at 100°C.