Bruschetta Burger


4 veggie burger patties

4 ciabatta rolls, sliced in half and toasted

2 cups shredded romaine lettuce

Pesto-aioli, as needed (below)

Bruschetta Salsa, as needed (below)

Balsamic Cream, as needed (below)

Daiya or other vegan cheese

1. Spread 1 tablespoon of Balsamic Cream and add 1/4 of the romaine lettuce on the bottom of each bun. Spread a thin layer of Pesto-aioli on the top buns. Add 2 tablespoons of Bruschetta Salsa on top of the aioli.

2. Brown the patties on each side. Add the vegan cheese, add 1 tablespoon of water to the pan (not on the veggie patties), cover and steam until the cheese melts. Place the patty on the romaine lettuce side and serve open-faced.

Bruschetta Salsa:

1 cup seeded and diced tomato

1/4 cup minced red onion

1 teaspoon balsamic vinegar

Salt and black pepper, to taste

To make the Salsa, mix the tomato, onion, vinegar and salt and pepper together.


1 cup fresh basil leaves

2 garlic cloves, minced

4 tablespoons olive oil

2 tablespoons pine nuts

Salt and black pepper, to taste

1 tablespoon vegan mayo

To make the Pesto, blend the basil, garlic, olive oil, pine nuts and salt and pepper in a blender, personal blender or food processor until very well blended. Add the vegan mayo and mix well.

Balsamic Cream:

4 tablespoons vegan mayo

2 teaspoons balsamic vinegar

To make the Cream, mix the vinegar with the mayo.

Zsu Dever © Copyright 2010. All rights reserved.