Courgette Burgers with Fresh Dip

What a vegetable feast! I make these courgette burgers with almond flour and plenty of fresh herbs. We bake them in the oven to achieve a lovely colour. The pearl barley has a crunchy bite and, together with roasted beetroot, feta, and toasted sunflower seeds, creates a delightful flavour combination. I serve it with a refreshing yoghurt dip.

Courgette, green beans, beetroot, spring onion, lemon, fresh dill, mint, parsley, capers, almond flour, sunflower seeds, sheep and goat's milk feta, pasteurised free-range egg, pearl barley, Dijon mustard, ginger syrup, coarse mustard, extra virgin olive oil, homemade yoghurt dip (Greek yoghurt, lemon juice, fresh mint, sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt.

Allergens: ei, gluten, koemelk, lactose, mosterd, noten, sulfiet.

Microwave

Heat the courgette burgers on the baking paper for 2-3 minutes. Serve with the pearl barley salad and the yoghurt dip (both cold).

Oven — 200°C, 10-15 minMarleen's choice

Preheat the courgette burgers on the baking paper for 10-15 minutes. Serve with the pearl barley salad and the yoghurt dip (both cold). Disposable containers cannot be used in the oven, transfer to an ovenproof dish.

Energy147,69 kcal

Fat8,25 g

of which saturated2,56 g

Carbohydrates10,55 g

Dietary fibre3,19 g

Protein6,25 g

Salt0,52 g

Average weight: 540 g

Last on the menu on 18 June 2026. View current menu →

Courgette Burgers with Fresh Dip

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