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Semolina Burger

A vegetarian burger made from semolina, oat flakes, onions, and optional maize, paprika, cumin, oregano, and savory, coated in breadcrumbs and fried.

From the Wikibooks Cookbook · 11 ingredients
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Why it works: Cumin and oregano match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 983 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Semolina Burger

Ingredients

Directions

Make the dough

  1. Mix semolina with oat flakes at a weight ratio of 4:1.

  2. Add water and stir until a viscous dough forms.

  3. Cut onions into pieces and fry them with some oil until glassy.

  4. Add maize and paprika to taste while frying onions.

  5. Mix the fried onions, maize, and paprika into the dough.

  6. Shape the dough into patties.

Bread and fry

  1. Combine breadcrumbs, salt, pepper, cumin, oregano, and savory to make a breading mixture.

  2. Spread the breading mixture on a plate.

  3. Press each patty into the breading, coating both sides, and shake off excess.

  4. Fry the patties in a hot, oiled pan, flattening them with a spatula to sear well, adjusting oil as needed and turning when the other side is cooked.

Nutrition, whole recipe (rough)

672Calories
20 gProtein
5 gFat
135 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Oat1/2 cup dry (40g)154
Onion1 medium (110g)44
Cumin1 tsp ground (2.1g)8
Black Pepper1 tsp ground (2.3g)6
Oregano1 tsp dried (1.8g)5
Salt1 tsp (6g)0
Semolinanot in our table0
Savorynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cumin + oreganotop 1% of all pairs
    Smell alikestrong
    Cooked together983 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pepper + oreganotop 5% of all pairs
    Smell alikestrong
    Cooked together3,449 recipes

    Shared aroma: estragole (anise, licorice).

  3. Onion + cumintop 6% of all pairs
    Smell alikemoderate
    Cooked together5,498 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Pepper + cumintop 7% of all pairs
    Smell alikestrong
    Cooked together4,382 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Onion + oreganotop 11% of all pairs
    Smell alikemoderate
    Cooked together3,449 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semolina
Forms the main structure of the patty, binding into a firm, sliceable dough once moistened.
Oat flakes
Add absorbent body and a softer, more tender texture to the patty.
Onions
Add savory sweetness and moisture when fried until glassy and softened.
Breadcrumbs
Form a crisp, browned coating on the outside of the patty when fried.

The step that matters

Fry the patties in a hot, oiled pan. Starting in a hot pan sears the surface quickly, creating a browned crust that helps the patty hold its shape. Adding oil as needed keeps the coating from scorching or sticking, and flattening gently helps the centre cook through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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