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Saganaki burger

  • Timer Prep 15 min
    Cook 10 min
  • Chart 405.0 cal/
  • Chef hat Easy


Beat the eggs. Freshly chop the thyme leaves. Tear the cos lettuce leaves. Halve the Handfuls of cherry tomatoes. Pit the kalamata olives. Thinly slice the red onions.


  1. 1 Pat the cheese dry with kitchen paper.
  2. 2 Put the beaten egg in a shallow dish. In another dish, mix together the polenta, thyme leaves and chilli flakes.
  3. 3 Heat the oil in a large non-stick frying pan.
  4. 4 Dip the cheese slices in the beaten egg, then roll them in the polenta mix to coat, shaking off any excess.
  5. 5 Lay them in the frying pan and cook for 2 minutes each side, until golden.
  6. 6 Remove and drain on kitchen paper.
  7. 7 Meanwhile, toast the buns. Spread one half of each bun with the beetroot dip.
  8. 8 Arrange the lettuce on top, followed by the cheese, then the tomatoes, olives and red onion.
  9. 9 Top with the other half of the bun and serve.
  • Average per serving
  • Calories 405.0kCal
  • Fat30.8g
  • Saturated18.8g
  • Salt2.8g
  • Carbohydrates9.3
  • Sugar3.3g
  • Protein21.6g
  • Fibre2.2g