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Ingredients
Millet Burgers with Seasoned Mayonnaise
- For the millet burger
- 150 grams Millet
- 300 milliliters Vegetable broth
- 100 grams Quark
- 1 egg
- 3 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 1 onion
- 3 Tbsps vegetable oil
- For topping
- 4 Hamburger bun
- 4 Tomatoes
- 4 Lettuce (z. B. Lettuce)
- 1 handful Sorrel leaf
- 2 Red onions
- 4 Tbsps Mayonnaise
- 1 tsp sharp Mustard
- 1 tsp Curry powder
- ½ tsp Turmeric
- lemon juice
Preheat the oven to 200°C (approximately 390°F.
For the millet burger: Bring the broth to a boil in a saucepan, add the millet and cook over medium heat, stirring occasionally until the millet is tender, about 25 minutes. Remove from the heat, allow to cool and mix with the quark, egg and breadcrumbs. Season with salt and pepper. Peel and finely chop the onion. Heat 1 tablespoon oil in a skillet and saute the onion until translucent and stir it into the millet mixture.
Shape the millet mixture into 4 patties. Heat the oil in a skillet and saute the patties until golden brown on both sides. Halve the buns horizontally and toast in the oven.
Rinse the tomatoes, core and slice. Rinse and spin dry the lettuce.
Peel, halve, and cut the onions into strips.
In a bowl, stir together the mayonnaise, mustard, curry powder and turmeric Season with lemon juice, salt and pepper.
Spread some of the mayonnaise mixture on the bottom of the bun, top with a lettuce leaf and a millet burger. Top the burger with tomato slices, onion strips and sorrel leaves and another tomato slice. Place the top of the bun on the tomato and serve the burgers immediately.
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |