Purely plant-based avocado burger

Ingredients for 1 servings:

• 1 clove(s) garlic
• ½ avocado(s)
• 1 handful of kidney beans
• 1 bunch of parsley
• 1 pinch of salt
• Soft wheat semolina
• 3 ring(s) onion(s)
• 1 roll(s) or similar
• 3 small tomatoes
• 2 lettuce leaves
• 2 tbsp margarine
• Fresh herbs, e.g. parsley, chives, arugula
• 1 dash of olive oil
• ½ clove(s) garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

With pesto sauce

For the avocado patty, finely chop the garlic, kidney beans, and parsley and place them in a blender along with half an avocado and the salt. Then add enough soft wheat semolina to create a thick mixture. Now, grease a pan with olive oil and form the mixture into a patty. Briefly fry both sides. The patty is very brittle, so you have to be careful. Carefully place the patty on the bread roll and spread with the pesto sauce. The pesto sauce is made from fresh herbs of your choice. I prefer chives, parsley, and arugula, which are mixed in a blender with the olive oil and half a clove of garlic, along with the margarine. Place the lettuce leaves, sliced ​​tomatoes, and onion rings on top of the sauce.