Hirseburger with Tomato
Burger with millet patty and tomato is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g millet
- 300 ml Vegetable broth
- 100 g low-fat quark
- 1 egg
- 3 tbsp breadcrumbs
- Salt
- pepper (ground)
- 1 onion
- 3 Tbsp plant oil
- 4 burger buns
- 4 tomatoes
- 4 lettuce leaves (e.g., iceberg lettuce)
- a handful sorrel leaves
- 2 red onions
- 4 Tbsp mayonnaise
- 1 tsp spicy mustard
- 1 tsp curry powder
- 0.5 tsp turmeric
- Lemon juice
Instructions
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1.
Preheat the oven to 200°C with top and bottom heat.
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2.
Bring millet with vegetable broth to a boil in a pot, then simmer over medium heat for about 25 minutes while stirring occasionally until it absorbs liquid. Remove from heat, let cool, and mix with quark, egg, and breadcrumbs. Season with salt and pepper. Peel the onion, finely chop, sauté in a hot pan with 1 tbsp oil until translucent, and fold into the millet mixture.
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3.
Shape the mixture into 4 patties and fry them in a pan with hot oil until golden brown on all sides. Slice the buns in half and toast them in the preheated oven.
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4.
Wash the tomatoes, cut off the tops, and slice the remaining flesh. Wash, trim, and dry the lettuce leaves.
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5.
Peel the onions and cut into strips.
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6.
Whisk mayonnaise with mustard, curry, and turmeric; season with lemon juice, salt, and pepper.
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7.
Spread a thin layer of mayonnaise on the bottom bun, place a lettuce leaf, then add one millet patty. Top with tomato slices, onion strips, and sorrel leaves, and finish with another tomato top. Tilt the top bun and serve immediately.
