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🍽️ Vegan Mini Schnitzel Burgers with Cucumber and Mustard Dill Sauce

422 kcal · 30 min · 4 servings

Ingredients

• Cucumbers 0.5 pcs.
• Dill, fresh 10 g
• Mustard 2 tbsp
• Sweet mustard 2 tbsp
• Olive oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Oil 3 tbsp
• Vemondo vegan mini schnitzel classic 4 pcs.
• Hamburger buns 4 pcs.
• Vegan fresh spread, plain 4 tsp

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Remove the hard ends of the cucumber.
3. 3. Peel the cucumber into thin strips using a vegetable peeler.
4. 4. Wash the dill thoroughly.
5. 5. Shake the dill dry.
6. 6. Finely chop the dill.
7. 7. Put mustard, sweet mustard, the chopped dill, and olive oil into a bowl.
8. 8. Mix the ingredients for the sauce well together.
9. 9. Season the sauce with salt and pepper.
10. 10. Heat a pan with 3 tablespoons of oil on medium heat.
11. 11. Fry the vegan mini schnitzels in it for approx. 8 minutes until golden brown on all sides.
12. 12. Drain the finished schnitzels on kitchen paper.
13. 13. Remove the excess fat from the pan.
14. 14. Halve the burger buns.
15. 15. Toast the cut sides of the buns for approx. 1 minute in the hot pan.
16. 16. Spread each bottom half of the burger buns with 1 teaspoon of vegan spread (natural).
17. 17. Top the buns with the mini schnitzels.
18. 18. Place the cucumber strips on the schnitzels.
19. 19. Spread each top half of the burger buns with 1 tablespoon of the mustard-dill sauce.
20. 20. Close the burgers.
21. 21. Serve the burgers immediately.

Nutrition per serving

• kcal: 422
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 48 g