Vegetarian Couscous and Vegetable Burger
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 rolls (hamburger buns)
- 100 g couscous (oranic)
- 1 tablespoon vegetable stock, instant
- 2 egg (s)
- 3 small carrot (s)
- 0.5 ½ zucchini
- 1 large onion (s)
- 4 tomato (s)
- Cheese (e.g. Gouda or Emmentaler)
- some breadcrumbs
- some cream cheese
- Herbs, mixed
- some pepper
- some curry powder
- some turmeric
- some caraway powder
Print Recipe
Pin Recipe Instructions
- Mix the couscous with the vegetable stock powder and then prepare according to the instructions on the packet. In the meantime, wash the carrots, peel them and then grate them finely and add them to the couscous.
- Wash the zucchini and cut into small triangles. Peel and chop the onion. Heat the pan with oil. Lightly fry the onion and zucchini. Then keep warm on a plate.
- Wash the tomatoes and cut into thin slices. Now add the cheese and eggs to the cooled couscous mixture and mix in the herbs and spices. Be careful, because if the couscous has not cooled down, the cheese will melt as you mix it in and the eggs will curdle.
- Then you stir everything around and form balls with a diameter of about 6 - 8 cm from the mass. You put them in the still hot pan with hot oil and press them evenly flat so that they look similar to burger meat or meatballs. Fry each side until golden brown in color.
- Then cut the rolls open and brush with cream cheese. Place the warm zucchini and the tomato slices on the rolls. Then cover the patties and the burgers with the top of the buns.
- Anyone who still has leftover ingredients can use them to decorate the plate.
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