Filter
Reset
Sort ByRelevance
Jeanne16
Rich vegetable burger
Vegetarian burger with salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the cucumber into thin half slices and put in a bowl. Sprinkle with a little salt.
-
Bring the vinegar in a saucepan to the boil and pour over the cucumber. Scoop and leave uncovered for 15 minutes.
-
Cut the celery finely and the pickle into small cubes and mix with the yogurt. Keep separate.
-
Heat the grill pan. Brush the vegetable burgers with the oil and grill them for 4 minutes. Regularly.
-
Let the cucumber drain and mix with the yogurt mixture. Season with salt and pepper.
-
Cut the sandwiches horizontally in half.
-
Cut the onion into thin rings and the tomato into slices. Cover the 4 bottom halves with a burger, some lettuce, cucumber mixture and the tomato.
-
Sprinkle with the cress and place the other halves of the rolls on top. Divide over 4 plates and serve immediately.
Blogs that might be interesting
-
20 minMain disholive oil, onion, Red pepper, cooking cream, demi crème fraîche, fresh thyme, dried thyme, butter, steak,steak with paprika-tiger sauce -
20 minMain dishgreen beans, Red pepper, unsalted peanuts, sunflower oil, Quorn pieces, black pepper sauce, bean sprouts, new noodles,noodles with black pepper sauce -
20 minMain dishString Beans, liquid, baby potatoes, White sauce, semi-skimmed milk, mustard, tilapia fillets, fresh dill,tilapia with baby potatoes and string beans -
40 minMain dishVanka Kawat deep-frozen puree leaves, frozen sea bass, frozen raw peeled pink shrimps, chilled lemongrass lemongrass, Red pepper, shallot, fresh ginger, garlic, fish sauce, coconut cream, dark brown sugar, salt, Two Chicks protein, cornstarch, lime, sweet chilli sauce,Indonesian sea bass kebab with lemongrass
Nutrition
465Calories
Sodium3% DV80mg
Fat29% DV19g
Protein50% DV25g
Carbs15% DV44g
Fiber40% DV10g
Loved it