John Myers
Antipasti Burger
The perfect antipasti burger recipe with a picture and simple step-by-step instructions.
- 2 Ciabatta rolls, rye
- 50 g Grilled peppers, pickled
- 1 tbsp Chopped almonds
- 1 tbsp Lemon juice
- 50 g Black pitted olives
- 1 Clove of garlic
- 2 Stems Basil
- 5 Mushrooms
- 1 small Zucchini
- 1 size Onion red
- 2 tbsp Cassis vinegar balm
- 1 tsp Agave syrup
- 0,5 role Vegan cashew-based mozzarella (or homemade)
- 500 g Potatoes
- 2 tbsp Olive oil
- 1 tsp Paprika powder (smoked)
- 2 Branches Fresh oregano
- Salt pepper
- Mix an olive paste from the olives, almonds, garlic, basil and lemon juice. This works very well with the hand blender or blender. If necessary, add a little salt, which is usually not necessary with pickled olives.
- Cut the mushrooms and zucchini into thin slices. Peel the onion, cut in half and cut into fine slices. Mix with 3 tablespoons of olive oil, a little salt and pepper.
- Cut the pickled peppers into fine strips. Cut the mozzarella into slices.
- Cut the potatoes into wedges. Mix well with olive oil, paprika powder, torn oregano leaves, a little salt and pepper and place on a deep baking sheet. Bake in the oven at 200 ° C until crispy (approx. 30 minutes).
- In the meantime, fry the zucchini vegetables in a pan without adding any additional fat until they are lightly browned. Add vinegar and agave syrup and stew briefly with the lid on. Then take it off the stove and let it cool down a bit.
- Put the ciabatta in the oven with the potatoes if you want a warm burger. Then cut open and brush with the olive paste.
- Place the pan-fried vegetables on the lower part of the roll, then the mozzarella and finally the peppers. Close the ciabatta. Serve with the potato wedges.
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