Summary

Ingredients

For the dough: (burger dough)

• 300 g tofu
• 2 onions)
• 0.5 ½ bunch parsley, smooth
• 50 g corn
• 50 g kidney beans
• 60 g breadcrumbs
• 2 teaspoons, leveled sea salt
• 2 teaspoons paprika powder
• 2 teaspoons tomato paste
• 1 teaspoon, leveled carob gum
• pepper
• 70 ml vegetable oil

Also: (for the salsa)

• 2 tomato (s)
• 200 g kidney beans
• 2 tablespoon coriander greens, chopped
• 2 tablespoon tomato paste
• 2 tablespoon olive oil
• 0.5 ½ chilli pepper (s), red
• 1 tablespoon lemon juice, freshly squeezed

Also:

• 1 avocado (s)
• 1 teaspoon lemon juice, freshly squeezed
• Salad
• 2 rolls, (sesame burger rolls)
• 30 g chips, tortilla
• salt and pepper

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Instructions

1. For the burgers, mash the tofu with a fork.
2. Peel the onions, wash and chop the parsley. Rinse the corn and kidney beans and add all the ingredients for the burger batter to the tofu. Knead the mixture well and shape into 2 flat burgers (the flatter, the more crispy they will be). The locust bean gum (you can get it in health food stores) is important so that the mass doesn`t fall apart.
3. You heat the vegetable oil in a pan. The burgers have to cook on both sides for 2 minutes on high heat, then reduce the temperature to medium and fry the burgers for another 4 minutes until golden brown.
4. For the salsa, wash the tomatoes and cut them into small pieces and mix them with the other ingredients for the salsa.
5. For the guacamole you need the avocado and the lemon juice. You simply puree both with a hand blender and season with salt and pepper.
6. Cut the burger buns open and briefly heat them in the oven, ideally with the grill function, then they will be crispy.
7. Now you can top the burger. Spread the guacamole on one half of the bun, put a burger on top, then salad, salsa and finally a few tortilla chips, then the bread roll lid.