Vegetable burger

Ingredients for 6 servings:

• 65 g wheat, whole grains
• 40 g rice
• e.g. vegetable broth
• 2 carrots
• 90 g low-fat curd cheese
• 1 egg(s)
• 30 g breadcrumbs
• 20 g cheese, grated
• salt and pepper
• curry
• n. B. Oil
• 6 rolls
• 120 g cream cheese
• 6 lettuce leaves
• 6 small tomatoes
• Balsamic vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the wheat kernels and rice in the vegetable broth according to the package instructions. Grate the carrots and mix with the quark, egg, breadcrumbs, and cheese. Add the cooked wheat kernels and rice and season with salt, pepper, and curry powder. Form the mixture into 6 meatballs and fry them in oil. I simply place them on the contact grill, which I’ve lightly brushed with oil. In the meantime, spread the cream cheese on the bottom halves of the buns and top with lettuce. Slice the tomatoes and arrange them on the lettuce. Place the meatballs on top and drizzle with balsamic vinegar. Cover with the top halves of the buns.