John Myers
Ingredients for 1 servings:
- 625 g water
- 10 g herbal salt
- 250 g groats (3-grain) or green spelt groats
- 2 eggs
- 25 g yeast flakes or granulated vegetable stock
- 75 g breadcrumbs
- 2 tbsp sour cream
- 2 tbsp mustard, medium hot
- 200 g leek, grated
- 1 large onion(s), chopped
- 300 g carrot(s), grated
- 200 g cheese, grated, e.g. Emmental
- curry powder
- Caraway, grated
- herbs, to taste
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
25 patties for vegetarian hamburgers, also called “mutton burgers”, also great for a healthy snack at school
Bring the water and herb salt to a boil. Stir in the 3-grain groats and cook for about 3 minutes, until there is no more water on top of the groats. Remove from the heat and let it swell for a good 30 minutes. Once swelled, fluff with a fork and add the remaining ingredients. Mix the mixture well and, with wet hands, form into flat patties (about 80 g each), similar to a burger. Bake the patties on a baking tray lined with baking paper in the oven at 200 degrees Celsius for about 45 minutes. Carefully turn them over halfway through baking. To make a vegetarian burger (e.g., for a healthy school snack), use this: Split a seed bun, spread remoulade on the bottom half, add a lettuce leaf, and place the patty on top. Sprinkle a slice of tomato and a slice of cucumber on top, add a little ketchup, put the lid on, and enjoy. The patties are also great for freezing or storing in the refrigerator for a few days, then simply warming them up in the oven. At our school, we serve them as vegetarian burgers once a month as part of our healthy lunch. They’re very popular with the children.
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