Vegetarian mini burger – Sunday roll with a twist

Ingredients for 3 servings:

• 8 rolls (Knack & Back Sunday rolls)
• 375 g shepherd’s cheese
• 1 handful of flour
• 2 eggs
• 1 handful of breadcrumbs
• 3 avocados
• 100 g cream cheese
• 1 dashes lime juice
• 3 giant mushrooms
• ½ clove(s) garlic
• 6 tomatoes, dried without oil
• 2 beefsteak tomatoes
• some chili sauce
• 1 pack of lamb’s lettuce
• some cocktail tomatoes
• 1 sweet potato(s)
• some chili flakes
• some nutmeg, grated
• olive oil
• 2 tbsp balsamic vinegar
• salt and pepper
• some oregano
• some thyme
• some paprika powder
• Margarine or butter, for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

with mushrooms, tomatoes and avocado

First, preheat the oven to 200°C fan/convection oven. It is advisable to prepare everything (i.e. wash and chop all the vegetables) and start with the side dishes. Wash the lamb’s lettuce and let it drain. Set aside a rosette for each burger. Place the rest in a salad bowl. Cut the baby tomatoes into quarters and arrange them on the salad. For the salad dressing, mix 1-2 tablespoons of balsamic vinegar and a little more olive oil. Season with salt, pepper, paprika, thyme and oregano. Pour over the salad. Wash the sweet potato and peel it if desired. Then cut it into sticks. Line a baking tray with aluminum foil and arrange the sweet potato sticks on top. Now drizzle with olive oil to taste and season with nutmeg, chili flakes and salt. Mix everything well with your hands and arrange the sweet potato sticks on the baking tray. Bake for about 20 minutes. After about 10 minutes, the Sunday rolls (follow the package instructions!) can be added to the oven. Clean the mushrooms and trim off the stem ends. Now slice the mushrooms horizontally. Allow about one large slice per burger. Add a few sun-dried tomatoes and finely chop a garlic clove. Fry all three ingredients in butter. Wash the beefsteak tomatoes and slice them crosswise. It’s best to start at the “tip” and work toward the stem, so that you end up with a tomato slice for each burger. The round end of the tomato isn’t particularly recommended for the burgers, as it slides off easily. For the patties (again, one per burger), halve the feta cheese and cut it into thirds. Coat each piece in flour, egg, and finally breadcrumbs. Fry the raw patties in a pan until golden brown on each side. Halve the avocados, scoop out the flesh, and mash them in a bowl with a fork. To stretch the mixture, mix the cream cheese with the avocado. Season to taste with salt, pepper, and lime juice. To serve, cut open the buns. Add a dollop of chili sauce to the bottom. Layer the cheese and a tomato slice on top. Spread 1 teaspoon of avocado cream over the tomato and the top half of the roll. Layer a mushroom with a few tomato slices and the lettuce rosette on the bottom. If you like, you can add a sun-dried tomato on top before folding the top half shut. Serve with sweet potatoes and salad! Enjoy! Tip: You could use pretzel rolls instead of Sunday rolls.