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Veggie chickpea burger with garlic aioli and pickled red onions
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Mediterranean Vegan Burger with Spiced Sweet Potato Fries

This Mediterranean-inspired veggie burger, featuring our Ancient Roman Vegetō spice blend, elevates plant-based dishes with a rich mix of paprika, rosemary, thyme, oregano, and other herbs and spices. The oregano's slight bitterness balances the sweetness of the carrots and bell peppers, enhancing the chickpea and quinoa patties while adding a unique Mediterranean flair. The perfect showcasing of plant-based cooking.

    Preparation time

    25 min

    Cooking time

    20 min

    Serves

    4

    Spice used

    Vegeto

    Difficulty

    Easy

    Ingredients 

    For the veggie burger patties

    1 can (400g) chickpeas, drained and rinsed 

    150g quinoa, cooked 120g carrot, grated 

    75g red bell pepper, chopped 

    75g red onion, chopped 

    2 tablespoons of Vegetō by Camelēr Spice Co.

    1 tablespoon flax egg, (1 teaspoon of ground flaxseed mixed with 3 tablespoons water) 

    30g breadcrumbs 

     

    For the Vegetō spiced vegan aioli 

    120ml vegan mayonnaise 

    1 tablespoon lemon juice 

    2 garlic cloves, minced 

    1 tablespoon chopped fresh parsley 

    1 teaspoon of Vegetō by Camelēr Spice Co.’s 

     

    For the Vegetō spiced sweet potato fries

    2 large sweet potatoes, cut into fries 

    2 tablespoons olive oil 

    1 tablespoons of Vegetō by Camelēr Spice Co.’s 

     

    For assembling the burgers

    Vegan burger buns Lettuce leaves Tomato slices Avocado slices Pickled red onions

     

    Method

    1. Preheat the oven to 200°C (390°F).
    2. To make the patties, in a large bowl, mash the chickpeas until mostly smooth. Add the cooked quinoa, grated carrot, chopped red bell pepper, chopped red onion, Vegetō spice blend, "flax egg", breadcrumbs and mix until well combined.
    3. Shape the mixture into 6-8 patties. Place them on a parchment-lined baking sheet, and bake for 25-30 minutes, flipping halfway through, until the patties are firm and golden brown.
    4. To make the vegan aioli, in a small bowl, combine vegan mayonnaise, lemon juice, minced garlic, chopped parsley, and Vegetō spice blend. Mix well and refrigerate until ready to use.
    5. Preheat the oven to 220°C (425°F). Toss the sweet potato fries with olive oil and Vegetō spice blend. Spread the fries out on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
    6. Lightly toast the vegan burger buns. Spread a generous amount of vegan aioli on each bun. Layer with lettuce leaves, a veggie patty, tomato slices, avocado slices, and pickled red onions. Top with the other half of the bun.
    7. Serve the assembled burgers with a side of spiced sweet potato fries and extra vegan aioli for dipping. The best thing about a burger is that you can pick and choose what you like, albeit gherkins are not for everyone.