There are so many ways to make non-meat patties and to enjoy amazing and healthy homemade burgers as a vegetarian. This delicious recipe makes 8 burgers. You can freeze what you don’t use in round 1!
For the patties:
1/4 bunch of parsley
1/4 bunch of dill
2 stalks of mint
2 tbsp. flour
salt, pepper olive oil
For the burgers:
8 dried tomatoes
1 romaine lettuce
For the dip:
500g (Greek) yoghurt
1 garlic clove
1/2 bunch of dill
First the patties: Grate the courgettes. After that, mix them with some salt and put them in a strainer. Let it steep for at least 30 minutes.
In the meantime, mince the parsley, dill and mint.
Prepare a non-stick pan with enough oil to fry the patties later.
After the 30 minutes, firstly squeeze out the grated courgettes with your hands, then use a dishcloth to strongly squeeze out the rest. Put the grated courgettes in a bowl and add the minced herbs.
Now crumble 150g of the feta and add it to the bowl as well as the egg and the flour. If the mass seems to be too soggy/wet, stir in 1-2 more tbsp. of flour, if its too dry, add a dash of olive oil.
Taste it with salt and pepper and form palm-sized patties.
Put them in the prepared and heated pan and fry until well-done and golden brown from both sides.
In the meantime, you can also prepare everything for the burgers: Slice the burger buns and toast them a little bit from the outsides.
Slice the dried tomatoes into thin strips and prepare the romaine lettuce. Cut the onions in rings and the tomatoes into thin slices. Arrange everything on little plates or in bowls.
For the yoghurt sauce, finely crumble the remaining 50g of feta. Put it in a bowl and mix it with the (Greek) yoghurt. Mince the garlic clove and add it to the bowl. Chop the dill and add – mix it well. Now season.
To enjoy your burger, add all the prepared ingredients into the bun.