Kidney bean burger in a pita bun

Ingredients for 4 servings:

• 500 g kidney beans from the can
• 1 medium-sized onion(s), finely chopped
• 2 tbsp olive oil or rapeseed oil
• 2 cloves garlic
• 1 tsp Pul Biber
• ½ tsp cumin powder
• 1 tsp vegetable stock powder
• 1 tsp paprika powder
• 2 tbsp tomato paste
• 4 tbsp flour
• some salt
• some pepper, freshly ground
• Oil for frying
• some lettuce
• some onions, cut into fine rings
• 4 tbsp mayonnaise
• 300 g spelt flour
• ½ pack of dry yeast
• ¾ tsp sugar
• ¾ tsp salt
• 1 tbsp rapeseed oil
• 140 ml water, warm
• some eggs, beaten, for brushing
• some sesame seeds for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

delicious vegetarian burger

Knead the roll ingredients into a yeast dough, cover, and let rise for 30 minutes. Knead the dough again and divide it into 4 equal pieces. Roll each into a ball and press it into a flatbread about 1.5 cm thick. Brush the rolls with beaten egg and press it into the sesame seeds. Cover again and let rise until the dough has doubled in size. Bake the rolls in an oven preheated to 220°C for about 15 minutes. Tip: You can also double the dough and make 8 rolls. These will fit on a standard baking tray. They freeze very well. Drain the beans, rinse thoroughly, pat dry, and roughly puree with a hand blender. Sauté the onion in a little oil, add the garlic and pul biber, and sauté briefly. Add the cumin, paprika, stock powder, and tomato paste and sauté briefly. Stir in the pureed beans and mix in the flour. Season everything with salt and freshly ground pepper. Let the dough rest in a cool place for about 30 minutes, then shape into 4 patties and fry slowly in oil over moderate heat. Turn over with care. Cut open the pita bread, arrange the green salad on top, then add the burger patty and thin onion rings. Top with a dollop of mayonnaise and cover with the lid.