Vegetarian burger – Wine and Travel Italy


Vegetarian burger with porcini mushrooms, Tuscan sheep’s milk cheese and sundried tomato pesto.


For 2 people

  • 2 sesame burger buns
  •  porcini patties (always keep them frozen)
  • 45ml (3 tbsp.) Canola or sunflower oil
  • 30 ml (2 tbsp.) Dried tomato pesto
  • 4 slices of Tuscan sheep’s milk cheese

Additional garnishes

  • Rocket lettuce
  • Cherry tomatoes

Ingredients in porcini patties

  • Italian porcini mushrooms
  • Cooked quinoa
  • Chickpea flour
  • Eggs
  • Panko


  1. Preheat your oven to 375F (190C).
  2. In a pan, heat sunflower or canola oil
  3. Place the porcini patties (still frozen) in the oil and cook for 3 minutes per side.
  4. Transfer the patties to a baking sheet lined with parchment paper.
  5. Bake for 5 minutes, then place the burger bun open in half next to the patties and return to the oven for 15 minutes.
  6. Take out of the oven and dress.

Serve the burger with one or more salads of your choice.