Veggie Burger

Category: Main course

 

 

Preparation:

 

  1. Put the water, salt and bouillon powder into a saucepan, place it on the hob and bring to a boil on high heat. Add the crushed grain, stir well and bring to a boil again. Remove the saucepan from the hob and allow the contents to soak for about 10 minutes, covered.
  2. Peel and finely chop the onion. Peel and finely grate the carrots.
  3. Put a pan on the hob, add the butter and heat on high. Add the onion and sauté briefly. Add the carrots and also sauté briefly. 
  4. Add the carrots and onion to the dough, mix well and allow to cool. 
  5. Wash and finely chop the herbs. Add the herbs and egg to the dough, mix and season to taste with the spices. Shape the dough into burgers.
  6. Put a pan on the hob and heat on high. Add the oil and sear the burgers on both sides until they are nicely browned.
  7. Clean, wash and dab the lettuce dry.
  8. Slice the burger bread rolls open and place them on a rack in the oven. Turn the oven on with the hot air function at 160 °C and bake the bread rolls for 5-10 minutes.
  9. Spread the herb dip on the insides of the burger bread rolls and top with salad. Place 1 burger on the bottom of a bread roll and cover with the top half.

 

 

 

 

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Rating

Ingredients (for about 4 people):

 

4 burger bread rolls

Green salad

100 g herb dip

 

For the burger

About 450 ml water

1 tsp bouillon powder

70 g unripe spelt grains, kibbled

70 g wheat, kibbled

70 g oats, kibbled

1 onion

20 g butter

150 g carrots

1 egg

1 Tbsp parsley

1 Tbsp chives

1/2 tsp marjoram

Pepper, freshly ground

Salt

Oil for frying

 

Nutritional information

Carbohydrates  213 g

Protein 48 g

Fat 98 g

 

Calories  / bread units (BU)

Recipe 1974 kcal

Serving 793 kcal

Serving 4.4 BU