Healthy Midday Meal: Springtime Burger

The recipe was developed by Lea Brumsack of the Culinary Misfits in Berlin. The cooking team intentionally uses misshapen vegetables that have been sorted out by supermarkets. What matters is not the perfect shape or size, but taste. By giving these odd-looking vegetables a second chance, the cooks are making a stand against food waste.

• 50 g porridge oats
• bunch of fresh herbs, such as parsley or ramps, finely chopped
• 1 egg
• pinch of nutmeg
• pinch of cumin
• 5 tbsp olive oil
• bread crumbs as needed
• salt and pepper

• 1 small kohlrabi
• 2 tbsp tahini, sesame seed paste
• 1 tbsp honey
• 1/2 lemon, untreated
• 25 g chopped hazelnuts
• handful of radishes
• a few leaves of lettuce
• 2 small whole wheat bread rolls

In a large bowl, mix the porridge oats with just under 100 ml of water. Add the finely chopped herbs, spices and egg into the mixture. If necessary, stir in some breadcrumbs for a thicker consistency.

Peel the kohlrabi and cut it into fine strips. In a separate bowl, combine tahini, honey, lemon juice, salt and pepper into a paste. Add some grated lemon rind as desired. Mix this marinade into the kohlrabi strips and sprinkle with chopped hazelnuts.

Now cook the patties. Heat olive oil in a frying pan. Use a spoon to form the oat mixture into 2 large or 4 small patties and add to the pan. Cook the patties at medium heat for about 4 minutes on each side.

Meanwhile, slice the radishes and wash the lettuce. Then arrange the burgers. On the bottom half of the roll, place a first layer of lettuce and radishes, then add the warm patty, followed by a good portion of kohlrabi strips, and cover with the top half of the bread roll.

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