Recipe for two burgers
| 2 | Simply Bugs Burger – available in the Migros online shop |
| 2 | Black burger buns (Ø approx. 10 cm) Recipe link |
| 3 tbsp | pumpkin chutney |
| 5 | lettuce leaves |
| 4 | slices of tomato |
| 4 | slices of gherkin |
| a little | red cabbage, finely chopped |
INSTRUCTIONS
Fry the Simply-Bugs Burgers on a medium heat for 3–4 minutes, either in the pan or on the grill. Cut the burger buns in half and toast them to taste. Put the Simply-Bugs Burgers and the remaining ingredients in the burger buns. Serve immediately.
PUMPKIN CHUTNEY
| a little | oil |
| 500g | pumpkin (or butternut squash), cut into cubes |
| 1 | red onion, finely chopped |
| 1 tbsp | fresh ginger, finely chopped |
| 100 ml | water |
| 200 ml | coconut water |
| 2 tbsp | honey |
| 2 tbsp | sugar |
| 4 tbsp | cider vinegar |
| 1 tsp | salt |
| 1 tsp | corn starch |
INSTRUCTIONS
Fry the pumpkin with the onions in the oil for about 3 minutes. Add the ginger, water and coconut water, and leave to simmer for about 5 minutes. Add the honey, sugar, vinegar and salt, and leave to simmer for about 15 minutes. Mix the corn starch with a little water and stir into the chutney. Leave to boil for approx. 3 minutes. Bottle the chutney and leave it to cool down.