Alex's vegan organic tofu burger with potato wedges

Ingredients for 6 servings:

• 6 burger buns
• 350 g tofu, organic, natural
• 1 onion(s)
• 3 garlic cloves
• 50 g bell pepper(s), white or yellow, approx. 1/2 pod
• 3 tbsp olive oil or safflower oil for frying
• 2 tbsp breadcrumbs
• 1 tsp marjoram
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp turmeric
• 1 tsp vegetable stock, granulated
• 1 Msp. Kala Namak
• 1 pinch of black pepper
• 1 tbsp ketchup
• 3 leaves of iceberg lettuce
• 1 tomato(s)
• 1 mini cucumber(s) or pickle
• 1 tbsp curry sauce (mango curry sauce), ketchup or sauce of your choice
• 8 medium-sized potatoes, waxy
• 1 ½ tsp salt
• ½ tsp pepper
• ½ tsp rosemary
• 2 tbsp olive oil or safflower oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

For the burger: Finely chop the onion, garlic, and bell pepper and sauté in 1 tablespoon of oil. Crumble the tofu in a bowl with your hands. Stir in the cooled, sautéed onion, etc. Add the remaining ingredients and seasonings to the bowl and knead with your hands until smooth. Add about 2 tablespoons of breadcrumbs; if too moist/sticky, add a little more or a little more flour to bind. Fry the burger patties in a pan until golden brown. Cut lettuce leaves into strips and thinly slice the tomato and cucumber. Open the burger buns and briefly heat the tops and bottoms on a rack in the oven at 200°C (400°F). Spread 1 tablespoon of sauce on the underside of the burger buns, place a burger patty on top, then cover with lettuce, cucumber, and tomato, and place the top burger on top. For the potato wedges: Wash the potatoes and cut them into wedges. Mix them in a bowl with the oil and seasoning. Place on a baking sheet lined with parchment paper and bake at 200°C (400°F) top and bottom heat for about 20 minutes, until golden brown, turning at least once. Then I like to set the oven to 220°C (425°F) on the grill setting for another 3-5 minutes. Be careful not to burn. Serve with the potato wedges and sauce. For vegetarians: place a slice of cheddar cheese on each burger patty in the pan and let it melt.