Prepare a vegetarian burger with a variety of vegetables! Experience the deliciousness of one made with beans and bulgur topped with mango cream!
Ingredients
- Vegetable broth: 300 ml
- Hamburger buns: 4 pieces
- Onion: 1 piece
- Lemon: 1 piece
- Garlic cloves: 2 pieces
- Canned red beans: 225 g
- Harissa: 1 teaspoon
- Bulgur: 150 g
- Ground cumin: 0.5 teaspoon
- Mango: 120 g
- Fresh mint: 2 g
- Almonds, slivered: 30 g
- Olive oil: 3 tablespoons
- Black pepper: a pinch
- Red tomato: 2 pieces
- Arugula: 25 g
- Salt: a pinch
Preparation
Step 1: Preparing Burgers
Peel and finely chop the onion and garlic. Sauté in 1 tablespoon of hot olive oil until translucent. Add bulgur and sauté briefly. Pour in the vegetable broth, cover, and cook over low heat for about 7 minutes until the bulgur is tender, then let it cool. Drain and rinse the beans. Wash and dry the mint, pluck the leaves. Blend with bulgur and beans until the mixture is not too finely ground. Season with salt, black pepper, and ground cumin, shape into 4 burgers. Refrigerate for at least 30 minutes.
Step 2: Preparing the Cream
Toast the almonds in a dry pan, then let them cool. Score one tomato crosswise, pour boiling water over it, then cold water, and peel. Cut the tomato in half, remove the seeds, and dice the flesh. Peel the mango, blend with tomatoes and almonds. Season with harissa, salt, and a splash of lemon juice. Wash the second tomato and slice thinly. Wash and dry the arugula.
Step 3: Cooking Burgers
Fry the burgers in hot olive oil for 2-3 minutes on each side. Preheat the burger buns in the oven, then slice in half. Spread mango cream on the buns, layer with tomato slices, arugula, place one bean burger, spread remaining mango cream, and cover with the top half of the bun.
