Juicy veggie burger

Name: Juicy veggie burger
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium onion; 1 garlic clove, 2-3 tablespoons oil; 175 g Bulgur (pre-cooked wheat groats); 325 ml Vegetable broth; 7-10 Tbsp salt, white pepper; 50 g Gouda cheese; 4 TABLESPOONS light salad cream; 2 TEASPOONS grainy mustard; 2 medium-sized tomatoes; 4 Salad leaves (e.g. frisée); 1/4 collar Parsley; 2 eggs , 1 tablespoon flour (size M); 4 Bread rolls (e.g. wholemeal with sunflower seeds)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 medium onion
1 garlic clove, 2-3 tablespoons oil
175 g Bulgur (pre-cooked wheat groats)
325 ml Vegetable broth
7-10 Tbsp salt, white pepper
50 g Gouda cheese
4 TABLESPOONS light salad cream
2 TEASPOONS grainy mustard
2 medium-sized tomatoes
4 Salad leaves (e.g. frisée)
1/4 collar Parsley
2 eggs , 1 tablespoon flour (size M)
4 Bread rolls (e.g. wholemeal with sunflower seeds)

Directions

1
Peel and chop onion and garlic. Heat 1 tablespoon of oil in a pot, fry onion and garlic. Add bulgur. Deglaze with broth, bring to the boil and allow to swell for 10-20 minutes (see also package instructions). Season to taste and let cool off
2
Finely grate the cheese. Mix salad cream and mustard. Wash, clean and slice the tomatoes. Clean, wash and shake the lettuce dry. Wash and finely chop parsley
3
Stir the eggs, flour, cheese and parsley into the bulgur mass. Heat 1-2 tablespoons of oil in a coated frying pan. Pour in 4 portions of the bulgous mixture side by side and flatten them a little. Fry over medium heat for 3-4 minutes on each side
4
Cut open the buns. Spread the lower halves with mustard cream. Cover with tomato slices, lettuce and roasts. Place upper halves on top