Ingredients

  • Ingredients for 5 Burger:
  • 5 rye rolls
  • 3 chilli’s
  • 2 red onions
  • 100g Tacos
  • 1 tin Kidney beans
  • 1 tin chilli corn
  • 100 g ruccola
  • 5 slices Cheddar cheese
  • For Vegetarian burgers:
  • 100 g unripe spelt grain
  • 25 g sunflower seeds
  • 50 g oatmeal
  • 1 clove of garlic
  • 2 spoons of vegetable stock broth
  • 1 onion
  • Salt
  • Curry powder
  • 1 spoon basil
  • 1 spoon tomato paste
  • 6 spoons rape oil
  • For Salsa:
  • 1 chilli
  • 5 peeled tomatoes
  • 1 red paprika
  • Salt
  • 4 spoons lemon juice
  • 2 spoons sugar
  • 1 onion

Servings

5

Directions

Vegetarian burger Preparation:

Mix the unripe spelt grain together with the sunflower seeds, oatmeal, finely sliced garlic and vegetable stock broth in a pot.

Add water until the surface is covered. 

Cook for a short time, then remove from the heat and let it rest for 10 minutes. 

Add the finely sliced onions, herbs and tomato paste. You should now have a gluey consistency.

If there is too much liquid either add flour or cook it for a bit longer until you have the consistency you need. 

Heat the oil in a pan and once hot, add the small balls (spoon-size), press them flat with a spatula. 

Fry for around 5-10 minutes each side, until they turn golden brown. 

Salsa Preparation:

Peel and dice the onions, finely slice the fresh Chilli. Core and dice the Bell Peppers and combine all ingredients into a pot.

Add the rest of the ingredients to the pot: lemon juice, peeled tomatoes and add a little sugar. Add a pinch of salt to taste.

Boil on a low heat for around 90 minutes, stirring occasionally. 

Preparing the Burgers:

Slice open the rye rolls and add a slug of salsa, ruccola and the sliced onion rings on the roll’s base.

Add a slice of Cheddar cheese, the Veggie balls and more of the delicious salsa sauce, chilli, corn and kidney beans. 

Top with Tacos but not before adding another helping of salsa!