Vegetarian hamburgers

Perfect vegetarian hamburgers with onion and cheese cutlets, avocado salad, arugula.and fried beetroot. Try to prepare it at home!

 INGREDIENTS

For the onion and cheese cutlets

Potato

1 kg, floury, peeled and cubed

Olive oil

2 tbsp

Onion

1, finely chopped

Cheddar

110 g, grated

Cornflour

2 tbsp

Flour

80 g, plus extra for shaping

Eggs

2 large, beaten

Bread crumbs

120 g

Salt

Pepper

black, freshly ground

For the fried beetroot

Olive oil

2 tbsp

Beetroot

4 cooked, sliced

Feta

80 g, crumbled

For the avocado salad

Avocado

2 small ripe, halved, pitted, peeled, and diced

Feta

80 g, crumbled

Extra-virgin olive oil

2 tbsp

To assemble

Vegetable oil

1 1/2 l, for deep-frying

Garlic

1/2 clove, minced

Mayonnaise

4 tbsp

Yogurt

4 tbsp

Buns

4, sesame seed, split

Rocket

50 g, washed

PREPARATION

HOW TO MAKE DELICIOUS VEGETARIAN HAMBURGERS

For the cheese and onion cutlets:

Cook the potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, about 15-20 minutes.

In the meantime, heat the olive oil in a frying pan set over a medium heat.

Add the onion and a pinch of salt, sweating until translucent but uncoloured, about 5-6 minutes. Set aside to cool.

When ready, drain the potatoes and tip back into the bowl they were cooked in.

Mash well, adding the onion, cheddar, cornflour, and some salt and pepper to taste.

Divide into four and shape into puck-sized cutlets between floured palms.

Dust the patties in flour, shaking off the excess. Dip in the beaten egg to coat and then roll in the breadcrumbs, coating all over.

Place on a tray, cover, and chill until ready to fry.

For the fried beetroot:

Heat the olive oil in a frying pan set over a medium heat.

Add the sliced beetroot and a pinch of salt, sautéing until starting to crisp at the edges.

Remove from the heat and stir in the feta and season to taste with salt and pepper.

For the avocado salad:

Stir together all the ingredients for the avocado salad in a small mixing bowl. Season to taste with salt and pepper.

To assemble:

Heat the vegetable oil in a large, heavy-based saucepan to 180°C | 345F.

Deep-fry the cutlets until golden-brown and crisp, turning over in the oil a few times, about 5 minutes.

Remove from the oil and drain on kitchen paper, covering loosely with aluminium foil to keep warm.

Stir together the garlic, mayonnaise, plain yogurt, and 1 tbsp hot water in a small mixing bowl. Season with a little salt and pepper.

Spread onto the cut sides of the buns.

Top two burger bun bottoms with some rocket and then the cutlets and avocado salad.

Top with more rocket and then tops of the buns.

Top the remaining burger bun bottoms with cutlets and then the fried beetroot.

Sit the tops of the buns in place before serving.

from Fine Dining Lovers - Recipes https://ift.tt/2l9YKeC