Summary

Ingredients

• 2 burger buns
• 200 g seitan flour (seitan fix)
• 1 tablespoon chickpea flour
• 2 tablespoon yeast flakes
• 1 tablespoon fried onions
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoon soy sauce
• 1 ½ tablespoon liquid smoke
• 1 tablespoon olive oil
• 1 tablespoon pepper
• 1 ½ teaspoon salt
• 0.5 teaspoon ½ cayenne pepper
• 250 g beetroot, cooked
• 150 ml vegetable stock

For covering:

• Ketchup
• mustard
• 0.5 ½ onion (s) sliced
• leaves Lettuce

For the potatoes:

• 500 g potato (s)
• 2 tablespoon polenta meal
• 2 tablespoon vegetable oil
• 1 tablespoon thyme
• 1 tablespoon salt
• 1 tablespoon pepper

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Instructions

1. Puree the soy sauce, liquid smoke, olive oil, pepper, salt, cayenne pepper and the beetroot in a blender to a smooth mass and mix with the vegetable stock.
2. Mix the seitan fix, chickpea flour, yeast flakes, fried onions, onion and garlic powder in a bowl. Then stir in the beetroot mixture with the handle of a wooden trowel. If the side dough is still a little too liquid, add a little more seitan powder and stir in until an elastic, malleable dough is formed.
3. Shape the dough into 6 flat burgers and steam them in a steamer for 45 minutes. Turn once in between. Then let it cool down briefly and let it evaporate and then fry it in a pan with vegetable oil until crispy.
4. Halve the burger buns. Brush the underside with mustard and top with salad. Top with the onion rings and the burger. Brush the top with ketchup and place on the burger.
5. Peel and cut the potatoes into eighths. Rinse in a saucepan until the water runs clear. Drain the water and drain the potato wedges on a clean kitchen towel. Mix together with the rest of the ingredients in a bowl. The polenta semolina ensures that the potatoes are nice and crispy. Bake in a preheated oven at 220 ° C for about 30 minutes.