Vegetarian burgers with Eastern spices and peppermint yoghurt dip, the weekly special published in the Chef’s Handyman food blog
Vegetarian Burger with Roasted Pumpkin Slices
Do you prefer a light and healthy meal? Than the vegetarian burgers might be the right dish to cook. I prefer cooking recipes which can be prepared within no time. Sandwiches are perfect for lunch but they are a no go for dinner.
The vegetarian burgers are made of wholemeal and buckwheat, mixed up with Eastern spices and dried fruits and nuts. The pumpkin slices are roasted in the oven. They are delicious in taste and the nutrition is also very low. Have a try and you will never miss the pumpkin season again.
Chef’s Handyman tip: Vegetarian burger with roasted pumpkin slices
Cut the pumpkin into slices. Prepare baking sheet with parchment paper. Place the slices on top. Sprinkle them with olive oil, cinnamon, jeera salt and black pepper. Roast in oven at 220°C or 425°C for 15-20 minutes.
To make burger, combine hot water with the burger mixture about 200- 400 g or 7-14 oz. as written in the wrapping. Allow the mixture to rest for 15 minutes. Add 4 tbsp. of pistachio and 4 tbsp. of cranberries. Heat 3 tbsp. of olive oil in a non-sticking frying-pan. Form rounds and place in the pan. Cook on each side for 3-4 minutes or until golden. Place the burgers in an oven proofed form. To keep warm, leave the form with the burgers in oven for about 5 minutes together with the pumpkin slices.
To make salad, cut the cherry tomatoes in half. Sprinkle with olive oil and lemon juice. Add chopped rocket and parsley. Season the salad to taste with lemon rind, salt and black pepper.
To make dip, combine yoghurt with chopped peppermint leaves. Add black pepper, lemon rind and 1 tbsp. of lemon juice.
Serve the burgers with pumpkin slices, tomato salad and yoghurt dip.
Shopping list for 4 serves:
Burger: 200-400 g or 7-14 oz. vegetarian burger mixture (e.g. Alnatura)
Fruits, Vegetables: 200 – 300 g or 7-10 oz. cherry tomatoes, 2 lemons, 1 pumpkin 800 g or 28 oz.
Salad, Herbs: 1 bunch parsley, 1 bunch peppermint
Dairy Products: 250 – 350 g yoghurt
Spices: Salt, black pepper, jeera, cinnamon
Nuts, Dried Fruits: 4 tbsp. pistachio, 4 tbsp. cranberries
Oil: Olive oil
Have a great weekend, your Chef’s Handyman team!
