Couscous Burgers with a Fruity Vegetable Cream

50—60 Min

Vegetable and couscous burgers cooked in a pan with olive oil and served with a spicy vegetable cream. The burger mixture can be prepared in advance for a super-quick lunch the following day. Both adults and children will love this dish!

Ingredients 4 Portions

  • For the patties

    • 120 gCouscous
    • 2 Stk.Scallions
    • 1 Stk.Zucchini
    • 4 Stk.Carrots
    • 45 gEmmental, grated
    • 40 gCornflour
    • 1 Egg
    • 10 gVeggy Classic Seasoning Mix
    • Olive oil for frying
  • For the vegetable cream

    • 2 Stk.Tomatoes
    • 1 Stk.Yellow bell pepper
    • 1 Stk.Red bell pepper
    • 1 Stk.Onion
    • 2 Stk.Garlic cloves
    • 1 tbsp.Olive oil
    • 1 Stk.Mild chili peppers from a jar
    • 60 gKidney beans, from a can
    • 2 tsp.Paprika Special Sweet

Preparation

  1. 1

    Prepare the couscous according to the instructions on the packaging and allow to cool. Cut the scallions into fine rings and roughly grate the zucchini and carrots. Heat 1 tbsp. of olive oil in a pan and fry the scallions until they go transparent. Add the grated carrots and zucchini and quickly fry. Put to one side and leave to cool.

  2. 2

    Mix the couscous, Emmental, cornflour, Veggy Classic mix and egg in a bowl. Use a round cookie cutter (7 cm in diameter) to make 12 equal-sized flat patties.

  3. 3

    Fry in olive oil in a pan over a medium heat until golden. Season the patties with salt to taste.

  4. 4

    To make the vegetable cream: Roughly cut the tomatoes, onion and garlic and fry with the beans in olive oil. Then add paprika and fry for a minute.

  5. 5

    Transfer everything in the pan into a suitable container, add the chili peppers and blend. Leave to cool. If the mixture is too thick, a couple of tablespoons of water. Season the cream with salt to taste.

  6. 6

    Dish the patties up with the dressed arugula salad, serve with the cold vegetable cream and enjoy.