Lean Burger with beetroot

Description

Closed sandwich with homemade bread roll, vegetable cutlet and avocado sauce - all the components of this hearty vegetable.

Ingredients

Wholegrain wheat flour

100 g
Flour

250 g
Salt

0.5 tsp
Yeast

6 g
Sugar

2 tsp
Water

250 ml
Sunflower oil

2 Tbsp
Sesame
Semolina

0.5 cup
Water

1 cup
Sunflower oil

5 Tbsp
Beets

3 piece
Carrots

2 piece
Garlic

2 tooth
Onion

1 piece
Greens
Salt
The mixture of peppers
Avocado

1 piece
Garlic

2 tooth
Pine nuts

1 handful
Lemon juice

1 Tbsp
Sunflower oil

3 Tbsp
Salt
Parsley
Black pepper
Lettuce
Cherry tomatoes
Cucumber

1 piece
Red onion

1 piece

Cooking

The day before cooking the burgers I made scones. Step-by-step process did not take pictures, so as not to stretch the recipe. In the ingredients I pointed out the proportions for the dough from where I got 12 small rolls (the raw weight of workpiece - 50 grams) and 4 large buns (the raw weight of the workpiece 80 to 85 grams).

For the vegetable cutlets: on a dry pan (over medium heat), stirring constantly, lightly fry the semolina for few minutes, until a pleasant aroma. Of the total number of decoys set aside 2 tablespoons of grains you will need for breading cutlets.

In a small saucepan, boil 1 Cup of water, with constant stirring add the semolina. Cook a few minutes until thick. You should get a thick porridge without lumps. Give manke cool.

While semolina cools, prepare vegetables: beets, carrots, onions and garlic, wash clean, rinse your greens and let dry.

Beets and carrots grate on a fine grater; onions, garlic and herbs finely chop.

In a pan heat 3 tablespoons of sunflower oil TM "generous gift". Put chopped onion and garlic and saute, stirring constantly, over medium heat for several minutes until transparent. Then add the grated carrots in a few minutes the beets, which need a little squeeze to get rid of excess juice.

Vegetables stir, add salt-pepper to taste, the pan closed with a lid and simmer until desired tenderness of vegetables. I put the vegetables for 15 minutes. 2-3 minutes before ready add the chopped herbs and semolina.

Beat in semolina, ensuring smooth. Given that I was semolina cooked in unsalted water, taste the dish for salt and, if necessary, doselevel. Remove the pan from the heat and allow the vegetables to cool to such a t at which will be comfortable to mold patties.

While vegetable "stuffing" cools, prepare the sauce: put in a blender the ingredients for the sauce.

Shred everything, adjusting the taste and thickness, add seasonings or sunflower oil TM "generous gift". I got the sauce on density resembling mayonnaise.

Fry the meatballs: in a pan warm up the remaining 2 tablespoons of sunflower oil TM "generous gift". Vegetable "meat" molding patties that are appropriate in size to the rolls. Each cutlet zapanirovat in deferred previously toasted semolina.

Fry the patties several minutes on each side until Golden brown.

Rolls cut horizontally in half. Will heat on a dry pan over medium heat. Rinse your vegetables and dry. Tomato and cucumber cut thin slices, onion - thin rings, lettuce tear randomly. On one half of bun put lettuce, onion, tomato...

... and cucumber. Next, place the cutlet..

... on top of a generous portion of sauce. Cover the Burger with the other half of the bun, lightly press...

.. and can bring to the table!

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