Food & Drinks

You make the tastiest Italian burger yourself


Choose a day just for veggies? Well done, you. Because with one day of not eating meat, you save no less than 1918 liters of water, which is equivalent to 7 showers. And not just that. Having a vegetarian day more often is also better for your health and the environment. Don't get me wrong, I also enjoy a good piece of beef or a chicken from the oven, but I equally appreciate a plate of vegetables in front of me. But then preferably with a falafel ball or a lentil burger. Sometimes I dive into the kitchen myself for that, but unfortunately, I don't always have the time for it either.

Fortunately, you find more and more plant-based burgers and balls on the supermarket shelves. For example, do you already know all the vegetarian delicacies from Garden Gourmet? You recognize them by the ‘healthy looking’ green containers in the supermarket – go green, then. Super tasty, nutritious, and also a source of plant-based proteins. You can endlessly vary with that. The Garden Gourmet Deluxe XL is currently a favorite in my vegetarian kitchen. Why? Because it is the perfect burger that you can eat without guilt after an hour of exercising.

You don't have to feel like a rabbit if you prefer vegetables over animals, girls. Not at all. Did you know that DJ and cool (read: handsome) guy Tom Caron has been eating a lot of vegetarian food for at least half a year? His friend Lo (also a DJ) loves to join him. Together, they whip up a burger in no time. And we think that's cool. Veggie is no longer just for girls.

What are you waiting for? Hatsflats, a quick stop at the Appie, because this juicy burger you want on your bun tonight.

And do you have a date planned? You can serve this with full confidence thanks to Tom. Original, right?

For two Italian burgers:

  • 2 spelt buns
  • 2 Garden Gourmet Deluxe XL burgers
  • 4 slices of eggplant
  • half a jar of sun-dried tomatoes
  • 2 tablespoons of fresh pesto
  • a handful of arugula
  • a handful of shavings of fresh parmesan
  • For the pesto:
  • 1 container of pine nuts
  • handful of basil
  • 1 clove of garlic
  • splash of olive oil
  • a handful of fresh parmesan cheese
  1. Put all the ingredients for the pesto in the blender and mix until you get a nearly smooth pesto.
  2. Grill the eggplant slices in a very hot grill pan or on the grill setting of your oven.
  3. Set the vegetables aside and fry the burgers back and forth in some olive oil.
  4. Spread the buns with the pesto.
  5. Then make a tower of arugula, the eggplant, the burger, the sun-dried tomatoes, and the parmesan shavings.