Organic Burger with Tomato Chutney
Ingredients
For the Burgers
Some
olive oil
300
g
potatoes, floury
0.5
pc
zucchini
salt
black pepper, freshly ground
chili ground
1
tb
flour
For the Chutney
6
pc
tomatoes
1
pc
onion
1
pc
garlic clove
2
ts
sugar
2
tb
worcestershire sauce
salt
black pepper, freshly ground
Some
olive oil
Also
2
pc
red peppers
Some
olive oil, for brushing
lamb's lettuce
garden cress
Preparation
1. Wash peppers and cut into wide wedges. Brush the pieces with a little olive oil and put them on a baking tray with baking paper. Grill about 10-15 minutes at 180 °C in a preheated oven.
2. Wash the tomatoes for the chutney and carve the bottom crosswise with a knife. Put the tomatoes in a pot of boiling water and let them cook for a few seconds, remove and peel the skin. Quarter tomatoes and remove the seeds with a small spoon. Dice the pulp.
3. Peel onion and garlic and chop finely. Heat some olive oil in a pan, sauté onion and garlic pieces shortly therein. Add sugar and caramelize while stirring.
4. Add small diced tomatoes and cook while stirring occasionally over medium heat in a closed pot for a few minutes until soft. Season chutney to taste with salt, freshly ground pepper and Worcestershire sauce - let cool slightly.
5. Boil unpeeled potatoes in saltwater until underdone. Shortly rinse with cold water and peel. Grate the half-baked potatoes in a bowl. Wash zucchini and grate finely (with rind). Mix flour with the grated vegetables, salt and pepper, season with a little chili. Heat the olive oil in the pan and add 2-3 tablespoons of mash. Form into round shape, using a fork and flatten in patty size. Bake from both sides until golden brown.
6. Heat some olive oil in a pan and fry organic vegetables burger from both sides. Plate a mash patty with some fresh lamb’s lettuce, place vegetable burger on top und cover with chutney. Sprinkle with fresh garden cress and cover the burger with a second patty. Serve still hot with grilled pepper pieces from the oven.
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