Directions
It is Monday meatless 🙂 Full of textures and flavors this vegetarian burger is a surprisingly juicy variant of a traditional burger.
Ingredients
1 can of red kidney beans, drained
3 green onions, finely chopped
3 cloves green garlic, finely chopped
½ dill bunch, finely chopped
2 tsp breadcrumbs
4-5 cherry tomatoes, sliced
1 red onion, small, sliced
¼ chopped red cabbage
A few lettuce leaves
2 tbsp avocado cream
2 tbsp Greek yogurt
Hot pepper flakes, optional
½ lemon, juice
1 tsp smoked paprika
Salt & pepper, to taste
Preheat the oven to 180C.
Drain the beans and rinse well under water.
In a food processor add the beans, onions, garlic, dill and mix until smooth, without turning into a paste.
Add smoked paprika, breadcrumbs, salt and pepper and pulse twice more.
Form 2 burgers and put them in the oven for 15-20 minutes.
Meanwhile, prepare the buns and sauces. In a non-stick pan, place the buns cut in half and wait until they brown.
In a bowl, mix Greek yogurt with lemon juice, salt and pepper. For a spicy note, add hot pepper flakes.
Grease the bottom of the bun with avocado cream, add salad, burger, tomatoes, onions, cabbage. Grease the top of the bun with yogurt sauce.
Enjoy!
