Let the finished grain mixture for the vegetable burger soak in hot water for about 15 minutes. Cut the red onions into fine rings. Wash the rocket and dry it in a salad spinner. Squeeze the juice of half a lemon.
Heat 1 tablespoon of oil in a small saucepan and steam the onions for about 3 minutes until translucent. Meanwhile, shape the burger mixture into 4 burger patties and heat 1 tablespoon of oil in a second small pan.
Add the balsamic vinegar, lemon juice and 50 ml water to the onions and let boil down for 8-10 minutes. At the same time, put the burger patties in the hot pan and fry them for at least 4 minutes on each side.
Portion the finished flatbread 4x the size of a burger, cut into the side and bake in the oven for 5 minutes until crispy. As an alternative to flatbread, e.g., stone oven or normal burger buns are taken.
Take the hot flatbreads out of the oven, unfold them and let them cool down briefly. Then spread the natural yoghurt on all the flatbread pieces, place the vegetable pattie on top, cover with the balsamic onions and distribute the rocket evenly on all of them.
Pan-fried vegetables or potato wedges go well with it.
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