Veggie Hamburger for the BBQ


  • 1 pack Veggie Premium Mince 250 g
  • 2 tsp smoked paprika powder (2 g)
  • ½ tsp mustard (6 g)
  • approx. 6 g of binder (the amount depends on the selected binder)
  • 1 Tbsp Boletus Oil (10 g)
  • 1 Tbsp ketchup (6 g)
  • 2 Tbsp roasted hemp seeds (10 g)

Preparation of veggie hamburger for the bbq

  1. Separate the veggie mince by hand.
  2. Thoroughly mix all ingredients with the veggie mince.
  3. Divide the mixture into 3 equal parts and mould them into burger patties.
  4. Grill the veggie burger on a gently smouldering barbecue or fry it in a pan with olive oil.

Tip of Serge:

Adding very finely chopped and stewed vegetables, such as mushrooms, onions or peppers, will make this veggie hamburger even juicier and tastier.

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What fans say about Bertyn

Miki Duerinck & Kristin Leybaert

cooks of the vegetarian cookery studio and authors of 4 vegetarian cooking books, Ghent

“Even if we never manage to convert the world to the vast majority of meat replacements, one product remains decidedly hopeful: the Manitoba wheat and soy sauce-based, traditionally produced seitan manufactured by Bertyn. It brings together the two qualities required if you justifiably want to call a product a ‘meat replacement’: it is pure and natural and very tasty. It is on sale in health food shops, vacuum packed as seitan steak, seitan supreme or in ‘block form’. It is easy to prepare: the seitan is baked, steamed or cooked in a flash because it never requires lengthy cooking times. So from now on no restaurant has a valid excuse for not putting such a vegetarian dish on the menu.”


The possibilities with the Instant Protein Vegan Mix - 3x 90 grams of Bertyn Seitanburger are (almost) endless! Watch all the videos of our recipes with this protein mix and get inspired to make vegetarian (or vegan) high-protein dishes for you and the whole family!

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