Veggie burger with chickpea-patty


Serve 10 people 

  • 10p. Café burger buns
  • Mixed seasonal lettuce


  • 1 grated carrot
  • 2 grated and drained cucumbers
  • 3 cloves crushed garlic
  • 1,5dl quark crème
  • 1 tablespoon freshly squeezed lime
  • 1 teaspoon acacia honey
  • Salt and pepper

Bell pepper relish:

  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 2 cloves crushed garlic
  • 1dl elderflower juice
  • 1 red onion, chopped
  • 3 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lime
  • 3 tablespoon cane sugar
  • Salt and pepper


  • 2 cups soaked chickpeas
  • 4 spring onions
  • 2 onions
  • 4 boiled potatoes
  • 3 cloves crushed garlic
  • 1 red chili
  • 1 red bell pepper
  • Ground oats
  • 1 teaspoon paprika
  • Salt and pepper

By Hanne Bojsen, Lantmännen Unibake Denmark


  1. Mix quark crème, carrot, lime, garlic and acacia honey and flavor with salt and pepper.

  2. Add celery and cucumber to the mixture and stir.


  1. Put all ingredients into a pot and boil for 30 minutes.

  2. Flavor with salt and pepper and blend the mixture to make a smooth relish.


  1. Finely chop chickpeas, spring onions, onion, garlic, bell pepper and chili.

  2. Add seasoning and oats in appropriate amounts until the mixture is firm

  3. Shape into 10 patties and fry them on a grill pan.


  1. Warm the buns in an oven following the instructions, or toast them in a toaster.
  2. Place the lettuce on the bottom bun, spread with relish, place the chickpea patty on top and top of with celery-tzatxiki and the top bun.

Serve with: Mashed potatoes, fries, chili-fries, root vegetable-fries, tortillas chips, onion rings or a garden salad.  

Lantmännen Unibake USA

5007 Lincoln Avenue


Suite 300             


Lisle, IL 60532



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