A vegan burger with a fresh twist. You must try this!
Ingredients
Tomato Salsa
- Fresh basil – 5 g
- Black pepper – 1 pinch
- Red tomato – 2 pieces
- Olive oil – 1 tablespoon
- Sun-dried tomato – 4 pieces
- Salt – 1 pinch
- Shallot – 2 pieces
- Garlic clove – 2 pieces
Burgers
- Breadcrumbs – 80 g
- Potato starch – 0.5 teaspoon
- Oil – 50 ml
- Sun-dried tomato – 8 pieces
- Soy sauce – 2 tablespoons
- Shallot – 2 pieces
- Smoked tofu – 400 g
- Garlic clove – 2 pieces
Additionally
- Arugula – 20 g
- Oat buns – 4 pieces
Preparation
Step 1: Cook the Burgers Drain the tofu on a cloth to remove excess water. Mash it with a fork in a bowl and mix with breadcrumbs, soy sauce, potato starch, and finely chopped shallots, sun-dried tomatoes, and garlic. Knead the mixture thoroughly. If it’s too moist, add more breadcrumbs. Form 4 patties about 1.5 cm thick. Fry them in a small amount of heated oil until golden brown.
Step 2: Prepare the Tomato Salsa Score the tomatoes at the bottom in a cross shape. Blanch in boiling water and peel off the skin. Remove the seeds and chop the remaining parts, along with the sun-dried tomatoes and shallots, into small cubes. Mince the garlic. Mix all ingredients thoroughly. Season with olive oil, salt, pepper, and chopped basil leaves.
Step 3: Assemble the Burgers Place arugula on the bottom half of the bun, add the burger, top with salsa, and cover with the top half of the bun.
