Protein Burger
Preparation
Dip: Wash, dry and chop the basil, fry the onions and chop the dried tomatoes. Mix all ingredients together and season with salt and pepper.
Patties: Knead all ingredients and form patties. Sear in the pan from both sides. Reduce the heat and continue frying until cooked.
Topping: Spread the dip onto the bottom half of the bread roll. Top this half with the patty and the cucumber. Cover with washed, mixed lettuce, tomato slices and the second half of the bread roll.
Bread roll: see recipe for “grain roll“
Ingredients
For the burger sauce | |
| 2 | basil stalks |
| 40 g | onion (fried) |
| 3 Stk. | dried tomatoes |
| 30 g | Your Daily Protein Egg White Nature |
| 2 Tl | mustard |
| 2 Tl | tomato purée |
| 160 g | light cream cheese |
| salt and pepper | |
For the patties | |
| 50 g | Your Daily Protein Egg White Nature |
| 300 g | Beef minced meat |
| 1 Tl. | mustard |
| ½ Tl. | black pepper |
| ½ Tl. | salt |
| 10 g | parsley |
For the topping | |
| 2-4 | slices of cucumber |
| 30 g | mixed lettuce |
| 2 | slices of tomato |
| 4 | slices of cheese |
