Vegetable Burgers

Ingredients

• 6 Ready-made cutlets
• 6 Round buns
• 150 Grams Cabbage
• 2 Onion
• 2 Tomato
• 2 Beetroot
• Tomato sauce (as needed)
• Grated cheese (optional)
• 50 Grams Butter

Instructions

1. Shape the cutlets thin and round, and deep-fry them.
2. Slice the bun in half through the middle, butter it, and warm both cut sides lightly on a griddle.
3. Separate the cabbage leaves and drop them into hot water with a little turmeric powder. After 5 minutes, drain and spread the leaves on a cloth to dry.
4. Slice the onion and tomato into thin rounds. Boil the whole beetroot, peel, and slice thin like chips.
5. On the toasted bottom half of the bun, layer a cabbage leaf, then arrange the onion, cutlet, beetroot, and tomato decoratively on top.
6. Place the top half of the bun over it and skewer it with the special plastic pick or plastic fork made for this -- only then will the vegetables stay in place without falling out.
7. When serving, arrange a lettuce leaf, fried finger chips, and tomato sauce decoratively on the plate alongside.
8. To make a cheese burger, butter the bun, place thinly sliced cheese on top, then layer the other vegetables and cutlet, and heat in a preheated oven for 10 minutes before serving hot.
9. Note: those who like extra salt and spice can toss the sliced onion, tomato, and beetroot with a little salt, pepper powder, and lemon juice, let it sit for a while, then layer it onto the burger.