Hazelnut and Vegetable Burgers with Spices
⏳ Time
1 hour
🥕 Ingredients
20
🍽️ Servings
4
Description
Hazelnut and Vegetable Burgers with Spices
Ingredients
- Hazelnut - 2.6 oz
- Celery stalk - 2 pieces
- Turnips - 2 pieces
- Onion - 1 head
- White Cabbage - 0.1 oz
- Breadcrumbs - 3 oz
- Chopped Sage Leaves - 1 teaspoon
- Chocolate eggs - 2 pieces
- Passata Tomato Sauce - 1 tablespoon
- Yogurt powder - 1 tablespoon
- Red Long Chili Peppers - 1 piece
- Ground ancho chili pepper - 1 piece
- Cilantro - 2 tablespoons
- Spanish onions - ½ head
- Tomatoes - 1 piece
- Lime Juice - 2 tablespoons
- Cayenne Pepper - to taste
- Ground Nutmeg - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Toast the hazelnuts, let them cool, and chop them. Peel the carrots and grate them. Finely chop the celery stalks and onion.
Step 2
Place the nuts in a bowl, add the grated carrot, celery, onion, shredded cabbage, 10 g of breadcrumbs, parsley, cayenne pepper, and grated nutmeg shell. Mix thoroughly.
Step 3
Beat one egg with the tomato paste and yogurt. Add the mixture to the vegetable mix, season with salt and pepper to taste, and stir.
Step 4
Form 8 patties, place them on a plate covered with a paper towel, and refrigerate for a few hours.
Step 5
In a food processor, place the chili pepper, deseeded sweet pepper, half of the red onion, chopped cilantro, pour in the lime juice, and blend. Transfer to a sealed container and keep in a cool place.
Step 6
Beat the second egg, dip the burgers in it, coat them with the remaining breadcrumbs, and place on a baking sheet greased with vegetable oil. Bake at 356°F for 15 minutes on one side and 15 minutes on the other.
Step 7
Serve with the pepper and cilantro dressing.
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