Vegetarian burger
Difficulty:
Preparation time: 20 minutes
Serving size: 4
Ingredients
- 1 IBIS stone-baked baguette (250 g)
- 1 onion
- 1 bunch of parsley
- 1 tbsp smoked paprika powder
- Salt
- Pepper
- 1 tsp mustard
- 1 tsp tomato paste
- 3 tbsp breadcrumbs
- 3 tbsp sunflower oil
Also:
- 4 IBIS brioche toast rolls
- 1 tomato
- 1 gherkin
- 2 tbsp ketchup
- 2 tbsp mayonnaise
- 4 lettuce leaves
Instruction
Cut the IBIS stone oven baguette into thick slices. Pour hot water over them in a bowl and soak for 5 minutes. Then drain in a sieve.
Squeeze out the soaked bread and return it to the bowl. Peel and grate the onion. Wash the parsley, shake dry, chop finely, and add to the bread. Now add the paprika powder, a little salt and pepper, mustard, tomato paste, and breadcrumbs. Mix everything well and form four patties with wet hands.
Heat the sunflower oil in a nonstick pan and fry the bread patties on both sides until golden brown.
Toast the IBIS brioche toast rolls with the cut sides down in a second nonstick pan until crispy, then remove.
Cut the tomato and gherkin into thin slices. Spread ketchup on the undersides of the toast rolls. Spread mayonnaise on the cut sides of the tops.
To assemble, first place a lettuce leaf on the bottom, then the cucumber strips and the bread patty. Top with tomato slices and finally place the tops on.
