Vegetarian couscous vegetable burgers

Ingredients for 4 servings:

• 4 hamburger buns
• 100 g couscous, organic
• 1 tbsp vegetable stock powder
• 2 eggs
• 3 small carrots
• ½ zucchini
• 1 large onion(s)
• 4 tomatoes
• n. B. Cheese (e.g. Gouda or Emmental)
• some breadcrumbs
• some cream cheese
• Mixed herbs
• some pepper
• some curry powder
• some turmeric
• some caraway powder

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Mix the couscous with the vegetable stock powder and then prepare according to the package instructions. Meanwhile, wash and peel the carrots, then grate them finely and add them to the couscous. Wash the zucchini and cut into small triangles. Peel and finely chop the onion. Heat the pan with oil. Lightly fry the onion and zucchini. Then keep warm on a plate. Wash the tomatoes and cut them into thin slices. Now add the cheese and eggs to the now cooled couscous mixture and mix in the spices and herbs. Be careful, because if the couscous isn’t cooled, the cheese will melt while you mix it in and the eggs will curdle. Then stir everything together and form the mixture into balls with a diameter of about 6-8 cm. Place them in the still-hot pan with hot oil and flatten them evenly so that they resemble burger meat or meatballs. Fry each side until golden brown. Then cut open the buns and spread with cream cheese. Place the warmed zucchini and tomato slices on the buns. Then top the patties and cover the burgers with the tops of the buns. If you have any leftover ingredients, you can use them to decorate the plate.