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 Lean Burger with Buckwheat Patty Recipe
Homemade lean buns, buckwheat cutlet with vegetables and delicious sauce, and even in the fast you can eat delicious! Discover a new burger - delicious, pleasant and dietary. Try to cook - you will like it.
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas, Special Food Dishes
Cuisine Russian Cuisine
Cook Time 60 minutes
Servings
Ingredients
For buns:
For cutlets:
Additionally:
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas, Special Food Dishes
Cuisine Russian Cuisine
Cook Time 60 minutes
Servings
Ingredients
For buns:
For cutlets:
Additionally:
Instructions
  1. First, prepare the dough for the buns. The dough for these buns I used cold fermentation: mix yeast (I use fresh), salt and sugar. Stir and add water. Mix it. Add flour. Knead the dough and add vegetable oil. Knead for no more than 5 minutes. Cover the dough form with cling film and refrigerate for 8-12 hours. 1-2 minutes before cooking, the dough is taken out of the refrigerator and allowed to warm up.
    First, prepare the dough for the buns. The dough for these buns I used cold fermentation: mix yeast (I use fresh), salt and sugar. Stir and add water. Mix it. Add flour. Knead the dough and add vegetable oil. Knead for no more than 5 minutes. Cover the dough form with cling film and refrigerate for 8-12 hours. 1-2 minutes before cooking, the dough is taken out of the refrigerator and allowed to warm up.
  2. The dough has warmed up, we will begin to divide it. I divided the dough into 8 parts, the weight of each part is ~ 108 grams. Roll each ball, make a roll out of it. Pour the sesame seeds into a bowl. Take one ball, lubricate it with water, put it in a bowl (with the wet side) and "spread them with jelly" a little to make a thick pancake. Place the workpiece on a baking tray. Let the blanks come up ~ 30-40 minutes. Bake in a preheated 180 g oven for the first 8 minutes for a couple, and then until browned. Let the finished muffin cool on the grill. To keep the buns soft after cooling, they should be stored in a plastic bag.
    The dough has warmed up, we will begin to divide it. I divided the dough into 8 parts, the weight of each part is ~ 108 grams. Roll each ball, make a roll out of it. Pour the sesame seeds into a bowl. Take one ball, lubricate it with water, put it in a bowl (with the wet side) and "spread them with jelly" a little to make a thick pancake. Place the workpiece on a baking tray. Let the blanks come up ~ 30-40 minutes. Bake in a preheated 180 g oven for the first 8 minutes for a couple, and then until browned. Let the finished muffin cool on the grill. To keep the buns soft after cooling, they should be stored in a plastic bag.
  3. Cut the finished buns in half and dry them in a dry frying pan (optional).
    Cut the finished buns in half and dry them in a dry frying pan (optional).
  4. Cutlets: wash buckwheat groats, pour water in a ratio of 1:2, add salt and cook until tender. The finished buckwheat is cooled and crushed in a blender. Fry the onion in a frying pan until golden brown. Add it to the chopped buckwheat, add corn, bell pepper and herbs there. Mix everything together, add salt and pepper if necessary.
    Cutlets: wash buckwheat groats, pour water in a ratio of 1:2, add salt and cook until tender. The finished buckwheat is cooled and crushed in a blender. Fry the onion in a frying pan until golden brown. Add it to the chopped buckwheat, add corn, bell pepper and herbs there. Mix everything together, add salt and pepper if necessary.
  5. Form cutlets, roll them in flour. From this amount of buckwheat, I got 3 large cutlets.
    Form cutlets, roll them in flour. From this amount of buckwheat, I got 3 large cutlets.
  6. Fry the cutlets on both sides until golden brown.
    Fry the cutlets on both sides until golden brown.
  7. Sauce: You can take any sauce to your taste. I cooked the sauce by eye and taste, there are no exact proportions: low-fat mayonnaise, vinegar (apple cider), mustard, barbecue sauce, paprika, garlic powder. Mix everything together.
    Sauce: You can take any sauce to your taste. I cooked the sauce by eye and taste, there are no exact proportions: low-fat mayonnaise, vinegar (apple cider), mustard, barbecue sauce, paprika, garlic powder. Mix everything together.
  8. Mixing: You can post whatever you like and the way you like. I'm laying it out (from top to bottom): bun, sauce, lettuce leaves, tomatoes, pepper, cucumber, chicken, a little sauce on the bun.
    Mixing: You can post whatever you like and the way you like. I'm laying it out (from top to bottom): bun, sauce, lettuce leaves, tomatoes, pepper, cucumber, chicken, a little sauce on the bun.
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