Composition / ingredients
Cooking method
1. Carrots and beets are cleaned, cut arbitrarily, crushed with a blender. We transfer the mass into a bowl, pour garlic powder and dry spices: thyme, basil and oregano. Chop the dill finely with a knife, put it in the vegetable minced meat, add half the semolina, salt to taste, mix.
2. From the vegetable mass we form round cutlets, breaded them in the remaining semolina and fried in a small amount of vegetable oil.
3. Onions are disassembled into plates (we do not cut them, but remove the plates like leaves from a cabbage head), put them in a bowl, sprinkle with wine vinegar, leave for 5 minutes.
4. Meanwhile, the burger rolls are cut in half, dried in a dry frying pan or in the oven.
5. Grease the base with ketchup, spread lettuce leaves, then a vegetable patty, place a piece of tomato on top of the patty, lightly salt and pepper, cover the tomato with arugula, coriander and pickled onion, cover with the second half of the bun.
6. Thus, we collect the rest of the burgers, serve them on the table for tea or coffee.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Semolina - 340 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Leaf salad - 14 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Coriander greens - 25 kcal/100g
- White wine vinegar - 14 kcal/100g
- Ketchup - 93 kcal/100g
- Arugula - 25 kcal/100g
- Oregano dry - 306 kcal/100g
- Dietary bun - 242 kcal/100g
- Diet bun on sorbitol - 266 kcal/100g
- Bun - 242 kcal/100g
- Garlic powder - 331 kcal/100g
