Vegetarian. For me it sounds a bit sad without any meat, but once again I took the challenge to make another veggie dish. Why not go for something like a burger? I was really surprised how much taste I got out of the ingredients without any meat! This dish is also vegan if you skip the Greek Yoghurt in the dressing.
Serving: 3-4 pers
Estimated time to prepare: 1 hour
100g Sesame Seeds
300g Couscous or Bulgar Wheat (cooked)
120g Sunflower Seeds
1 White Onion
6-7 tbs Flour
120g Breadcrumbs or similar
1 tbs Soy Sauce
4 cloves Garlic
1 tbs Paprika
4 tbs Sunflower Oil
1,5 tbs chopped Parsley
1,5 tbs chopped Chives
Bun of your choice
Cabbage or salad
1 dl Greek Yoghurt
2 tbs Extra Virgin Olive Oil
1 tsp Lemon Juice
2 cloves Garlic
First of all, I strongly recommend to measure up everything before starting.Doing this makes the process a lot easier and faster. Toast sesame seeds and sunflower seeds in a frying pan or in your oven.
Finely chop 2 cloves of garlic and add to the Greek Yoghurt. Mix in the oil and season with salt, pepper and lemon juice. Keep refrigirated for an hour to let the tastes combine.
Cook the Couscous or Bulgar Wheat if it’s not already been cooked. The recipe states 300g of COOKED couscous, so make sure you don’t start with 300g uncooked. That will give you A LOT more than you need.
Finely chop garlic and onion, and fry until tender.
Peel and grate the beetroot. Combine everything in a large bowl and season with Paprika, Salt and Pepper. Try to make a solid burger, and if you fail (like I did), add a bit more flour and try again.
Once you have them made, fry in a frying pan for a couple of minutes on each side until they get color and crispness. Then bake at 200 degrees C for 25 minutes (depending on the thickness).
Heat your bun, add cabbage/salad and the dressing. Put the burger on top and enjoy! 🙂