Vegetable burger with rosemary potatoes

Preheat the oven to 220 ° C.

Clean the potatoes and cut into thin parts. Spoon with the rosemary sea salt and oil.

Divide the potato wedges over a baking sheet covered with parchment paper and grill in the middle of the oven for about 30 minutes. Spoon halfway.

Cut the hamburger buns open and roast the last 3 min on a rack under the potato wedges.

Meanwhile, wash the peppers, remove the stem and seeds and cut the flesh into small cubes. Wash the tomatoes and cut into slices.

Mix the salad mix with the sweet pepper cubes and sprinkle with the dressing.

Mix the gherkin cubes with the rosemary sea salt, the ketchup and the mayonnaise into a sauce.

Heat a frying pan with non-stick coating without oil or butter and fry the burgers for 5 minutes on medium heat. Turn halfway and place a slice of cheese on each burger.

Take the potato wedges and sandwiches out of the oven.

Cover the bottom halves of the buns successively with the sauce, the salad mix, a burger and tomato slices.

Cover with the top of the buns and serve with the potato wedges and salad.