Vegetarian BBQ burger

Antal PortionerServing Size

4 pers.

ForberedelsestidPreparation time

1½ hour

Udskrift opskriftPrint




Pickled red onions
  • 2 red onion
  • 10 peppercorns
  • 1 bay leaf
  • 1 star anise
  • 0,3 kg sugar
  • 0,3 dl vinegar
  • 0,3 dl water
BBQ marinade
  • 200 g ketchup
  • 100 g brown sugar
  • 100 g miso
  • 100 g water
  • 4 cloves of garlic
  • Peel and juice of 1 lemon
  • 1 tsp smoked paprika
  • 100 g butter
  • 4-5 twigs of fresh thyme
  • 1 yellow onions
  • 1 fresh chili
  • Salt and pepper
Parsley mayonnaise
  • ½ L grapeseed oil
  • 300 g flat-leaved parsley
  • 1 big egg yolk
  • 1 tsp Dijon mustard
  • 2 tsp lemon juice
  • Salt
  • 2 stk. celeriac

Pickled red onions

Chop the red onions into coarse slices. Boil the remaining ingredients and pour over the onions. Let it cool down in the fridge.

Parsley mayonnaise

Grind parsley and oil on a full speed blender for 10 minutes. Sift the parsley from the oil. If the oil has become warm, let it cool down. Mix the egg yolk, salt, pepper, mustard and vinegar together. Add the green oil gradually until the mass is thick. Taste.

Marinated celeriac

BBQ: Blend all ingredients into a smooth paste.

Peel the celeriac and slice into 2 cm thick slices. Let them marinate in the BBQ paste in minimum 1 hour before grilling them at low heat for 5-10 minutes. Brush the celery slices every time they are turned. Cut the Jalm&B brioche burger buns and toast them on the cutting side for 2-3 minutes. Spread the bun with parsley mayonnaise. Spread out a few salad leaves and onion shells on each burger. Add 2-3 slices of grilled celeriac on top and serve.

Vegetarian Brioche Burger


Veggie sandwich with fried eggplant and baked tomato

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