Cut 100 g each of kohlrabi, bell bell pepper, carrot and leek into very fine cubes. Heat the butter in a saucepan, sauté the onion and vegetable cubes and add the vegetable soup. When it boils, add the cornmeal and stir until it separates from the bottom. Remove the saucepan from the stove and add the eggs and herbs to the hot mixture.
Then add breadcrumbs and mix to form a firm “burger mixture”. Season with salt, pepper and a pinch of nutmeg. Form vegetable burgers from the mixture and brush them with vegetable oil.
Place the burgers on the grill and grill until crispy on both sides.
For the dip, mix the mayo, mustard and curry powder. Dilute the dip with the orange juice and season with salt and pepper.
Cut the buns in half and toast them briefly on the grill. Garnish the burger with your choice of fresh or possibly grilled vegetable bites, spread with the dip and assemble. The vegetable burgers can also be arranged on a plate with the dip and garnishes.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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