Bean and Courgette Burger

Ingredients

Directions

1. 1

   The day before, pour the beans into a sieve and rinse with cold water. Wash, clean and finely dice 250 g zucchini. Mix wholemeal flour and curry. Peel 2 onions and dice 1 finely. Mix beans, diced onions, zucchini, sambal oelek, mustard and flour mixture. Season with salt and pepper. Put the bean mixture in a cold place

2. 2

   Place 550 g flour, 1 teaspoon salt, sugar, fat and egg in a large mixing bowl. Warm the milk in a small saucepan and remove from the heat. Crumble yeast into it and dissolve in the warm milk while stirring. Add yeast milk and quark to the flour mixture and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour

3. 3

   Place the dough on a well floured work surface and knead thoroughly. Form 8 rolls from the dough with well floured hands. Spread them on a baking tray lined with baking paper. Leave to rise again in a warm place for about 1 hour

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Remove from the oven, let cool on a cake rack

5. 5

   Wash, clean and slice the rest of the zucchini. Wash the rosemary, shake dry. Heat 2 tablespoons of oil in a frying pan, fry the zucchini and rosemary for approx. 3 minutes, turning. Remove from the pan. Season to taste with salt and pepper. Cut remaining onion into rings. Wash, clean and slice the tomatoes. Clean, wash and spin dry lettuce

6. 6

   Heat 4 tablespoons of oil in a large frying pan. Shape the bean mixture into approx. 16 burgers and fry in portions in the not too hot pan for approx. 8 minutes while turning. In the meantime mix tomato ketchup and salad cream. Season to taste with paprika powder

7. 7

   Cut rolls in half horizontally and combine with sauce, salad, burger patties, tomatoes, zucchini and onions to make burgers