couscous veggie burger

Burger buns:

(makes 9 buns)


500 g flour

1 package yeast (42 g)

1 teaspoon salt

1 tablespoon sugar

2 tablespoon olive oil

300 ml water, lukewarm


Add flour, salt, sugar and olive oil to a big bowl. Dissolve yeast in lukewarm water and add to the flour mixture.

Knead to a smooth dough, cover and let rise for about 45 minutes at a warm place.

After dough doubled, form to a roll, cut into 9 equal pieces and form to burger buns.

Preheat oven to 390°C.

Put buns onto a greased baking sheet and let rise for another 15 minutes.

Bake burger buns in the hot oven for about 15-20 minutes.

5 Minutes before the baking time is over, spread burger buns with olive oil, for a better browning.

After baking, let cool down on a wire rack.

Papaya Chutney


1 ripe papaya

1/4 onion, finely chopped

1 garlic glove, chopped

1/2 red chili, chopped

2 tablespoon lemon juice

papaya pepper or black pepper for seasoning


Pell papaya, deseed, quarter and cut into cubes.

Add onions, papaya, garlic and chili to a bowl and season with lemon juice and pepper.

Cover with plastic wrap and refrigerate for about 2 hours.

Couscous burger

(makes 8 burgers)


250 ml vegetable stock

125 g couscous

1/2 onion, finely chopped

1 garlic glove, chopped

3 scallions, chopped

1 egg (m)

1 tablespoon cream cheese

salt and black pepper for seasoning 

oil for frying


Bring vegetable stock to a boil. Stir in couscous, cover and let soak for about 10 minutes.

Heat oil in a pan, add onions, garlic and scallions and sauté until translucent.

Transfer all ingredients to a boil, season with salt and pepper.

Divide dough into 8 pieces and form with damp hands to burgers.

Fry burgers from both sides, until golden browned.

Let drip of on paper towels.

Assembling the burger:

Cut burger buns lengthways. Top with couscous patty, Papaya Chutney and salad and enjoy…