Mediterranean Burger

The combination of a bright green biscuit-bun, a spicy cutlet and a rich nut sauce will not only lift your mood with aesthetic beauty, but will also pleasantly delight you with its benefits for your figure and health.

Ingredients

• sugar 1 cup
• salt 1 tbsp
• flour 1 cup
• starch 1 tablespoon
• eggs 4-5
• lemon juice 1 tbsp
• frozen finely chopped spinach 250 g
• ground knot nut on the tip of a knife
• red onion 1
• bell peppers of different colors 3
• pack of cheddar cheese for a hamburger
• beef pulp 500 g
• shallots 200 g
• cilantro 100 g
• dried basil, oregano, cumin, ginger, cinnamon, allspice, black pepper, wig, chili pepper, salt to taste
• pumpkin seeds 10 g
• sesame seeds 10 g
• flax seeds 10 g
• sunflower seeds 10 g
• unroasted walnut kernels 100 g
• honey 1 tsp
• Dijon mustard 1 tsp
• water 150 ml
• ground black pepper to taste

Directions

1. Make a biscuit. Preheat the oven to 190-200C. Grease the square shape with oil. Thaw the spinach. Separate the whites from the yolks. Beat the egg whites at the lowest speed of the mixer. Slowly add sugar, salt and nutmeg, one spoon at a time. (You can add 1 tablespoon of lemon juice). Whisk the protein mixture until soft but firm peaks. While whisking, add the yolks one at a time. Whisk for 10-15 minutes in total. Sift the flour and starch and gently stir into the egg mixture with a spatula. Also add the spinach gently gradually. Pour the finished dough into a mold, sprinkle with seeds and bake for 20-25 minutes. Turn the finished biscuit on a wire rack and cool. Using a cooking ring, cut out "buns" from the biscuit and cut them lengthwise in half.
2. Make a biscuit. Preheat the oven to 190-200C. Grease the square shape with oil. Thaw the spinach. Separate the whites from the yolks. Beat the egg whites at the lowest speed of the mixer. Slowly add sugar, salt and nutmeg, one spoon at a time. (You can add 1 tablespoon of lemon juice). Whisk the protein mixture until soft but firm peaks. While whisking, add the yolks one at a time. Whisk for 10-15 minutes in total. Sift the flour and starch and gently stir into the egg mixture with a spatula. Also add the spinach gently gradually. Pour the finished dough into a mold, sprinkle with seeds and bake for 20-25 minutes. Turn the finished biscuit on a wire rack and cool. Using a cooking ring, cut out "buns" from the biscuit and cut them lengthwise in half.
3. Prepare the sauce. Grind the nuts to a powder, gradually pour in half of the water and add honey and mustard. Add a little more water (look at the consistency, the sauce should not be too runny) and season with freshly ground black pepper.
4. Collect the burger. Grease the bottom of the sponge cake with sauce, put a cutlet on it, then chopped bell peppers, half rings of onion and a slice of cheese. Lightly grease the top of the biscuit with sauce and cover the burger.