Portobello Burger

Summer, sun, sunshine - and a burger to it. On the motto light summer without a bun just with portobello mushrooms. Filled with millet patties, a tomato creme and beetroot hummus. So delicious! You can fill the burger with everything that is in your fridge. Just try it out.

Makes 2 burgers.

1/2 broccoli
4 portobello mushrooms
2 tbsp. tomato creme (homemade or bought)
4 millet patties
2 handful rocket
1 handful pumpkin seeds
olive oil
salt, pepper

For the beetroot hummus (from my book Vegional - mit Liebe gekocht)
1/2 beetroot
2 branches thyme
8,1 oz chickpeas
1 garlic clove
1 tbsp white wine vinegar
1-3 tbsp rapeseed oil
1 tbsp agave sirup
salt, black pepper

For the beetroot hummus cut the beetroot into cubes. Peel the thyme leafs. Blend beetroot, thyme, chickpeas, garlic, whine wine vinegar, 1 tbsp rapeseed oil and agave sirup. Season with salt and pepper. If the hummus isn't creamy enough add some more oil. The hummus can be kept in the fridge for 5 days. 

Cut broccoli in slices and cook for 5-10 minutes in some salted water. Then let it cool off. Roast portobello mushrooms in some olive oil and season with salt and pepper. Spread tomato creme on the portobello buns then fill the burger with a millet patty, broccoli, beetroot hummus and another millet patty. Spread tomato cream again and put on some rocket. Enjoy your perfect summer dish 

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