Kale‑Grain Burger
Burger doesn’t always have to be meat: The Kale‑grain burger shows how delicious the vegetarian version can be.
Ingredients
- 3 shallots
- 3 tbsp butter
- 150 g kale‑grain groats (mixed with spelt groats)
- 500 ml vegetable broth
- 50 g grated Gouda cheese
- 20 g Parsley (1 bunch)
- 100 g soy quark
- 1 Tbsp starch
- 1 egg
- 1 Egg white
- Salt
- Pepper
- 1 tomato
- 0.5 onion
- 2 lettuce leaves
- 4 burger buns
- 4 tsp mayonnaise
- 4 tsp ketchup
Instructions
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1.
Peel and chop the shallots. Heat 1 tbsp butter in a pan and sauté the shallots over medium heat until translucent. Add the grain groats, stir briefly, then deglaze with broth and let simmer for about 10 minutes on low heat. Stir in the cheese, remove from the pan and cool.
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2.
Wash, dry, shake off excess water, and chop the parsley. Mix it with quark, starch, egg, and egg white; season with salt and pepper. Shape the kale‑spelt mixture into four patties and fry them in butter until golden brown on both sides.
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3.
Wash the tomato and slice it. Peel the onion and cut into rings. Wash the lettuce leaves and pat dry.
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4.
Slice the buns horizontally, toast them lightly. Spread mayonnaise on the lower halves, place lettuce leaves, add the patties, top with tomato slices and onion rings, drizzle a little ketchup, then cover with the upper bun halves. Serve the kale‑grain burgers immediately.
