Snake Bean Bratwurst Burger
A unique twist on the hamburger using seasonal homegrown snake beans
- 4 buns tiger buns are nice
- 2 bratwurst sausages 100 grams each
- 4-8 snake beans chopped in quarters- keep a bit of length
- 3 cups perennial spinach leaves chopped fine
- 2 onions sliced
- 4 slices cheese whatever type you like
- 4 tsp egg mayonnaise
- 4 tsp barbecue sauce
- 1 knob butter
Oven roast, pan fry, or boil the bratwurst sausages (this can be done at the same time as the vegetables below)
First, pan fry the onions in butter for about 5 mins until soft. Then add the snake beans and spinach, & fry for a further 5 mins
Open the buns and place a teaspoon of mayonnaise on the base then add the cheese slice
Slice the sausages in about 10 mil/half inch pieces and place on top of the cheese
Drizzle the BBQ sauce over the sausages and top with onions, spinach, and a liberal serving of snake beans ensuring they hang out untidily over the sides of the bun
Serve immediately and enjoy!
Iceberg lettuce commonly goes on burgers and for good reason - it gives a nice crunch and tastes great but we can't grow iceberg lettuce here during our subtropical summer so we improvise and use other greens to compliment the meats in our burgers.
Snake beans grow well in hot subtropical summers and also go surprisingly well on a burger bun instead of lettuce.
Calories: 317kcalCarbohydrates: 40gProtein: 13gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 520mgPotassium: 120mgFiber: 2gSugar: 8gVitamin A: 293IUVitamin C: 4mgCalcium: 223mgIron: 11mg