TischleinDeckDich “Tuscany” Burger à la Ute
Ingredients for 7-8 patties
| Tuscany TischleinDeckDich Patties | |
| 10 tbsps (Approx. 100 g) | TischleinDeckDich |
| Approx. 260 ml | water or vegetable stock |
| 2 tbsps | tomato paste |
| 1 tbsp | crushed linseed |
| herb salt, pepper | |
| herbs of Provence | |
| organic frying oil (e.g. olive) to brush on the patties | |
| tuscany marinade, e.g. from the company Brecht, if required | |
| Layered from bottom to top | |
| 1 | wholemeal roll |
| 1 – 2 tbsps | WurzelKraft / AlkaLife spread with tomatoes and olives |
| 1 – 2 | salad leaves |
| 2 | tomato slices |
| 1 | tuscany TischleinDeckDich patty |
| 1 | slice of cheese |
| mustard | |
Preparation
Pour approx. 260 ml water or vegetable broth over the TischleinDeckDich and crushed linseeds. Then stir in the tomato paste, season with herb salt, pepper and herbs, stir and leave to stand, covered, for at least 15 minutes. If necessary, add a little tomato paste or a few linseeds to thicken it up. Form the mixture into patties, brush with oil and cook on the barbecue.
Tip: Refine the patties with the Tuscany marinade from Brecht.
The patties can also be prepared in the pan. Any patties left? They also taste good cold the following day, e.g. with a salad or similar.