Food blogger Doreen Hassek worked in her witch’s kitchen until the veggie burger turned out round and delicious. Her secret: Burger dough needs to rest for a while before frying.
Berlin – There is no Super Bowl without burgers! But there’s no Super Bowl without vegetarians either, at least for us. So, even before Super Bowl night in February, the call for a veggie burger was raised.
For me, that meant going to the witch’s kitchen and trying things, of course with all sorts of tastings in between, until the perfect burger was finally created. And! I wouldn’t have thought it possible.
Otherwise, this time I stuck to the classic ingredients for the rest of the burger, without much frills: burger bun, ketchup, mayonnaise, lettuce, tomato, onion, and pickle slices. Of course, you can fill the burger with whatever you want. However, give it a little time as the burger batter needs to rest for a while. The result will blow your mind.
Ingredients for 12 empanadas:
1 small tin of beans 400 g,
1 small red onion,
100 g grated cheddar cheese,
120 g breadcrumbs,
2 tablespoons of chopped leaf parsley,
2 garlic cloves,
1 teaspoon sambal oelek
2 teaspoons of mustard,
1/2 teaspoon salt,
pepper to taste,
a little flour for your hands
little oil to fry
1. Puree beans with juice in a blender. Peel and finely chop the onion and garlic. Mix the cubes and all the other ingredients and leave to rest for an hour.
2. Form 12 balls with floured hands, place on a floured work surface, cover with plastic wrap and flatten with a saucepan.
3. Using a knife, carefully remove the flattened balls from the work surface and fry them in a little oil in a hot pan. It is important not to use too much oil, otherwise the patties will fall apart.
4. Now you can assemble your burger however you want.
More recipes at: https://kapitalkueche.blogspot.com dpa