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Snake Bean Bratwurst Burger

M January 15, 2019
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snake bean burger 620
snake beans in the hand
snake beabs growing in gourd tunnel

Recipe Type

Background Info

Iceberg lettuce commonly goes on burgers and for good reason - it gives a nice crunch and tastes great but we can't grow iceberg lettuce here during our subtropical summer so we improvise and use other greens to compliment the meats in our burgers.

Snake beans grow well in hot subtropical summers and also go surprisingly well on a burger bun instead of lettuce.

Recipe Info

Prep Time
5 mins
Cook Time
10 mins
Serves or Units


4 Buns (Tiger rolls are nice)
2 Bratwurst sausages 100g each
4 - 8 Snake beans (chopped in quarters - keep a bit of length)
3 Cups Perennial spinach leaves (chopped fine)
2 Onions (sliced)
4 Slices Cheese (whatever type you like)
4 Teaspoons egg mayonnaise
4 Teaspoons BBQ sauce
1 Knob Butter


  1. Oven roast, pan fry, or boil the bratwurst sausages (this can be done concurrently with the vegetables below)
  2. Pan fry the onions first in butter for about 5 mins until soft then add the snake beans and spinach fry for further 5 mins
  3. Open the buns and place a teaspoon of mayonnaise on the base then add the cheese slice
  4. Slice the sausages in about 10 mil/half inch pieces and place on top of the cheese
  5. Drizzle the BBQ sauce over the sausages and top with onions, spinach, and a liberal serving of snake beans ensuring they hang out untidely over the sides of the bun
  6. Serve immediately and enjoy!

The main concept of this burger is to demonstrate that seasonal vegetables are fine to use as a substitute for the traditional burger sides and snake beans hanging out and over the edge is a novel twist.  

Taste wise these burgers were a total hit with my wife and kids and also a leaner healthier burger meal than you'd typically buy from a fast food restaurant.  

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