Vegan Burger in Curry Bun
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the patties: (patties)
- 0.5 can ½ chickpeas, drained
- 3 tablespoon oatmeal
- 1 tablespoon chickpea flour
- 1 teaspoon locust bean gum
- salt and pepper
- garlic
- Caraway powder
For the dough: (burger bun)
- 80 g flour your choice, e.., Whole rain spelled flour
- 80 g soy yohurt (yohurt alternative), or similar
- 1 teaspoon salt
- 1 teaspoon Baking powder
- 0.5 tablespoon ½ olive oil
- 1 tablespoon soy flour
- 2 teaspoons turmeric
- Sesame, oatmeal, kernels
For the dip: (guacamole)
- 1 half avocado (s)
- some lemon juice
- salt and pepper
Also:
- 125 g smoked tofu
- Oil for frying
Print Recipe
Pin Recipe Instructions
- For the patties, puree the chickpeas, either with a hand blender or roughly with a fork, mix with the remaining ingredients and shape into meatballs. If necessary, add more water or flour so that the patties do not get too dry or too moist. Heat the oil in a pan and fry the patties until golden brown on both sides.
- For the burger buns, first mix the flour with the baking powder. Add the yogurt and olive oil as well as the salt and turmeric. For the egg substitute, mix 1 tablespoon soy flour with 2 tablespoon water and add to the batter. Mix everything well and form into two rolls, decorate with sesame seeds, oat flakes or other seeds as desired. Then bake in the preheated oven for 15 - 20 minutes at 180 ° C top / bottom heat.
- For the guacamole, mash half the avocado, mix with lemon juice and season with salt and pepper.
- Cut the smoked tofu into thin slices and fry them in a pan until crispy.
- As soon as the rolls have cooled down a bit, cut in half and brush both sides with guacamole. Place the chickpea patties and smoked tofu on top, refine with salad or grilled vegetables if you like.
- In addition e.g., delicious couscous salad as a side dish.
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