Summary

Ingredients

• 2 bell pepper (s)
• 100 g rice, millet or quinoa your choice
• 2 soy medallion (s)
• 2 slices cheddar cheese
• 1 tomato (s)
• Leaves spinach
• Leaves radicchio
• 3 tablespoon sauce (gypsy sauce)
• 3 tablespoon BBQ sauce
• 2 tablespoon vegetable broth
• 2 tablespoon guacamole
• 1 pinch smoked salt
• 1 pinch chilli flakes
• 1 pinch paprika powder (Paprika de la Vera spice), alternatively normal paprika spice
• some breadcrumbs
• some coconut oil for frying
• 1 pinch (s) Sambal Oelek

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Instructions

1. Cook rice, millet or quinoa according to the instructions with 1 tablespoon vegetable stock, then rinse with cold water and set aside.
2. The soy steaks are a bit tricky and take a little longer, so you can prepare them well the evening before.
3. First wash the soy steaks so that the soy taste is washed out. Then wring it out well and let it soak in a saucepan with hot water and 1 tablespoon vegetable stock for about 15 minutes. Then wash the steaks again under water and pat dry. Collect the vegetable stock. The steaks are tasteless and can be processed well so that they take on the taste they should have.
4. Put the collected vegetable stock in a pan, add the BBQ sauce and season everything with smoked salt, paprika and chilli flakes, as well as sambal oelek. That gives a good base of taste. Put the soy steaks in and let them simmer over low heat for about 15 minutes. Take a potato masher in between and press the steaks flat.
5. Then take the sauce out of the pan and set aside.
6. Dry the steaks a little in the pan on minimal heat. So the taste stays in.
7. Combine the remaining sauce with the gypsy sauce, which then gives the BBQ sauce base for the steaks on the burger.
8. Dip the steaks themselves briefly on both sides in the finished BBQ sauce and bread them. Then fry the steaks in the pan with coconut oil until golden brown.
9. Preheat the oven to 150 degrees circulating air.
10. Wash the peppers and cut in half crosswise. Loosen the seeds from the inside so that the peppers can be filled. Fill both halves of the peppers up to the brim with rice, pressing them flat. Bake in the oven at 150 degrees for about 15 minutes.
11. After 15 minutes, remove the top half of the peppers. Brush the lower half with 1 tablespoon of sauce, add soy steak and cheddar cheese and leave in the oven for a moment until the cheese has melted.
12. Then place the lower bell pepper on a plate, garnish with the sauce, lettuce, spinach leaves and tomatoes and top with a little guacamole at the end. Press the top half onto the burger.
13. If you like, you can peel and roast onions and add them to the burger, or use another leafy vegetable of your choice. There are no limits to your imagination.