Spelt Patty Burger
The green spelt for the roastings is real nerve food, because it is rich in vitamins of the B group. These are important for normal nerve function. In addition, the iron content of 4 milligrams per 100 grams is relatively high for a vegetable food. This is particularly important for vegetarians, as they do not eat meat rich in iron. Our body needs the iron for blood formation.
The green spelt burger becomes even healthier if you use burger buns with wholemeal content, here is a recipe for smart burger buns. Alternatively, you can also use wholemeal buns. These bring additional fiber that will keep us satiated for a long time and do our intestines good.
- For the patties
- 3 shallots (chopped)
- 3 tablespoons clarified butter
- 150 Whole spelt seeds (mixed with spelt meal)
- 500 milliliters Vegetable broth
- 100 grams Vegan quark
- 1 tablespoon cornstarch
- 1 bunch parsley
- 50 grams grated Gouda
- 1 egg
- 1 egg white
- freshly ground pepper
Heat 1 tablespoon clarified butter in a pan and saute the shallots in it until translucent. Add the cracked spelt and saute. Pour in the broth and let soak for about 10 minutes at very low heat. Stir in the vegan quark, remove the mixture from the pan and let cool.
Stir the chopped parsley, Gouda cheese, cornstarch, egg and egg white into the spelt mixture. Season with salt and pepper. Form 4 patties from the mixture and fry in a skillet with butter on both sides until golden brown.
For the burger, rinse the tomatoes and cut into slices.
Peel the onion peel and cut into rings.
Rinse the lettuce leaves and pat dry.
Cut the buns in halves. Spread each bottom half with the mayonnaise, and place lettuce, patty, tomato slices and onion rings over each. Drizzle some ketchup over and cover with the top half of the bun.