Courgette and bean burger
very easy
60 mins
60 mins
Ingredients
- 1 can(s) (425 ml) Kidney beans
- 1 (approx. 200 g) small zucchini
- 50 g + some wholemeal wheat flour
- 1 TEASPOON Curry Powder
- 2 red onions
- 1⁄2 Tsp Sambal Oelek
- 1 TEASPOON Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Branch rosemary
- 6 TABLESPOONS Sunflower oil
- 2 Tomatoes
- 4 large lettuce leaves
- 75 ml Tomato ketchup
- 1 TABLESPOON Salad cream
- 7-10 Tbsp Chilli powder
- 4 homemade burger buns or 4 burger buns from the supermarket
Directions
- 1
For the burger patties the day before, pour beans into a sieve and rinse with cold water. Wash and clean the zucchini and dice 150 g finely. Mix wholemeal flour and curry. Peel and finely dice 1 onion.
- 2
Mix beans, onion and zucchini cubes, sambal oelek, mustard and flour mix. Season with approx. 1⁄2 TL salt and some pepper. Chill the bean mixture overnight.
- 3
The next day, cut the remaining zucchini into thin slices. Wash the rosemary, shake dry, chop needles finely. Heat 2 tablespoons of oil in a frying pan, fry the zucchini and rosemary for about 3 minutes, turning them over.
- 4
Remove from the pan. Season to taste with salt and pepper. Peel 1 onion, cut into thin rings. Wash the tomatoes and cut into thin slices. Clean, wash and shake the lettuce dry.
- 5
Heat 4 tablespoons of oil in a frying pan. Shape the bean mixture into 8 burger patties with floured hands and fry for 4-5 minutes on each side in portions. Caution: The pan should not be too hot, otherwise the patties will burn.
- 6
For the sauce mix tomato ketchup and salad cream. Season to taste with chilli powder. Cut the rolls in half horizontally and combine with the sauce, lettuce, burger patties, tomatoes, zucchini and onion rings to make burgers
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