Frog veggie burgers

Frog veggie burgers

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 650 kcal
, Fat: 24 g
, Carbohydrate: 73 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Veggie burgers

oil, for frying
3 carrots (approx. 400 g), coarsely grated
1 leek (approx. 350 g), thinly sliced
100 g fine whole-grain rolled oats
2 eggs, beaten
1 tsp salt
2 slices raclette cheese (approx. 80 g each), halved

To assemble

4 burger buns, cut open
some iceberg lettuce leaves
1 raw beetroot, thinly sliced
4 tbsp BBQ sauce
1 gherkin, cut into 4 slices
8 green olives with pepper paste
8 toothpicks
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How it's done

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Veggie burgers

Heat a dash of oil in a frying pan. Sauté the carrots and leek for approx. 2 mins., allow to cool a little. Mix the vegetables and oat flakes in a bowl. Add the eggs and salt, knead by hand to form a compact mass. Divide the mixture into 4 portions, shape into 4 burgers, flatten a little. Heat the oil in the same pan. Reduce the heat, fry the burgers over a medium heat for approx. 4 mins., turn. Place one slice of cheese on each burger, cover and continue to cook for approx. 4 mins., remove.

To assemble

Toast the bread rolls in the same pan, cut side down, remove. Place the lettuce leaves on the bottom half of the bread rolls. Mix the strips of beetroot with the BBQ sauce, arrange on top of the salad. Place a burger and slice of cucumber on top. Cover with the top half of the roll, using toothpicks secure two olives as eyes.

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