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Lean Burger with buckwheat cutlet

Lean Burger with buckwheat cutlet

Homemade vegetable rolls, cutlet buckwheat with vegetables and a delicious sauce... and even in the post you can eat delicious!

Cooking time- Number of servings-

Ingredients for Lean Burger with buckwheat cutlet

Step-by-step instruction of cooking Lean Burger with buckwheat cutlet

Step 1

First make the dough for buns. The dough for these rolls I used cold fermentation: Mix the yeast (I use fresh), salt and sugar. Mix well and add water. Mix well. Add the flour. Knead the dough and add the vegetable oil. Knead for another 5 minutes. The bowl with the dough cover with cling film and put into the refrigerator for 8-12 hours. 1-2 before cooking, the dough is taken out of the refrigerator and let it warm up.

Step 2

Finished rolls cut in half and dried on a dry pan ( optional)

Step 3

BURGERS: Buckwheat wash, fill with water in the ratio 1:2, add salt and cook until tender. Ready buckwheat, let cool and puree them in a blender.
Onions fry in a pan until it will turn brown. Add it to the crushed buckwheat, there also add corn, bell pepper and herbs. All mix up, if necessary, even salt, pepper.

Step 4

Shape the cutlets, coat them in flour. For a given amount of buckwheat I got 3 large meatballs.

Step 5

Fry the patties on both sides until it will turn brown.

Step 6

SAUCE: the sauce You can take any, on Your taste. I made the sauce by eye and taste, the exact proportions not: lean mayonnaise, vinegar (Apple cider), mustard, barbecue sauce, paprika, garlic powder. Mix well.

Step 7

ASSEMBLY: You can put anything you want and anything you like. I put a (top to bottom): bun, sauce, lettuce tomatoes pepper cucumber chicken sauce bread