Pizzaburger Burglinde from Bürgerherz

Ingredients for 10 servings:

• 700 g seitan powder or gluten
• 1 tube(s) Tomato paste
• 4 tbsp mustard
• 1 pack of smoked tofu
• 6 cloves garlic
• 2 m.-sized onion(s)
• ½ cup(s) breadcrumbs
• 3 shots of soy sauce
• 2 shots of oil
• lots of rosemary
• lots of paprika powder
• some chicken seasoning
• some vegetable broth
• some salt and pepper
• 500 ml water
• 2 tbsp mustard
• 4 cloves garlic
• ½ cup(s) soy milk (soy drink)
• 3 dashes lemon juice
• lots of oil
• salt and pepper
• 1 cup ketchup
• 600 g flour
• ¾ cube of yeast
• 300 ml water, lukewarm
• 6 tbsp oil
• 3 tsp salt
• 1 tsp sugar
• some tomato sauce
• some vegetables
• 2 soy schnitzels (soy big steaks)
• 1 cup of wine
• 1 dashes soy sauce
• n. B. water
• some vegetable broth
• some breadcrumbs
• some soy flour
• some soy milk (soy drink)
• some rosemary
• some spice mix (meat seasoning)
• salt and pepper
• 1 pack of smoked tofu
• 2 packs of cheese, vegan
• 4 lettuce leaves
• 2 tomatoes
• some gherkins
• n. B. Onion(s), cut into rings

Instructions

Working time approx. 3 hours; Cooking/baking time approx. 3 hours; Total time approx. 6 hours

a vegan burger between 2 pizzas

To make the burger patties, first peel the onions and garlic and puree them with the smoked tofu. Then add the mustard, tomato paste, a few generous dashes of soy sauce, a little vegetable oil, and about 500 ml of water. Mix everything well. In another bowl, add the seitan powder, breadcrumbs, rosemary, paprika, chicken seasoning, vegetable stock, salt, and pepper, and mix well. Thyme, chili, or other spices can also be added if desired. Slowly pour the liquid ingredients into the seitan powder and knead until a lumpy dough forms. If you can still see the seitan powder, add more liquid; if it’s too soft, the dough needs more gluten. Divide the dough into two pieces and press them as flat as possible. Wrap the patty tightly, first in baking paper and then in aluminum foil, and bake in the oven at 180°C. It’s a good idea to turn the packaged patties several times (especially in a gas oven), as otherwise the underside risks burning. Depending on the oven, the gluten needs about 50-60 minutes to cook. It’s a good idea to check the patties shortly after the time has elapsed. The thinner the patties, the quicker they will be cooked. Since the raw seitan pastry is quite rubbery, flattening the mixture is relatively difficult. You might need some kind of device that keeps the patties flat while still allowing them to be heated in the oven. For the sauce, puree the garlic cloves, add a few squeezes of lemon juice, the mustard, salt and pepper, mix, and then add the soy milk. Then mix everything with a hand blender and slowly pour in the oil. It will take some time until the mayonnaise has the right consistency. Don’t give up! For the sauce, finally mix the mayo with the ketchup and voilà. For the yeast dough, mix the yeast with a small amount of water and combine all the ingredients. Knead into a dough and let it rise for one hour. Knead the dough and let it rest for another hour, then knead again, roll it out, top it, and bake it at 180°C. Soak the soy schnitzels in a mixture of boiling water, soy sauce, wine, and vegetable broth for half an hour. Then coat them in a mixture of soy flour and soy milk and breadcrumbs with rosemary and chicken seasoning. Slice the smoked tofu and fry it with oil, soy sauce, and spices. Chop the tomatoes, vegan cheese, gherkins, and onions and set aside. Now it’s time to pile it up! As a base, a pizza is placed on a large cake plate. On top, layer the burger patty, vegan cheese, smoked tofu, soy schnitzel, sauce, vegan cheese, a second burger patty, vegan cheese, smoked tofu, sauce, tomatoes, pickles, and lettuce. Finally, the second pizza is flipped over to serve as the burger topper. You can garnish it with sesame seeds, party hats and umbrellas, or sparklers. Of course, you can let your imagination run wild and stack it differently, use different sauces, layer mini burgers, replace the water with rum, or omit the cheese.