Vegan basil burger

Ingredients for 1 servings:

• 100 g tofu (basil tofu)
• 1 tbsp protein powder from hemp, possibly or soy flour
• ½ tsp locust bean gum
• 1 ½ tbsp wheat flour
• ½ tsp salt
• ¾ tsp pepper
• 1 tbsp nutritional yeast
• 1 tbsp basil
• 1 clove(s) garlic
• some onion(s)
• 1 tbsp olive oil
• 1 eggplant(s)
• 1 zucchini
• 1 onion(s)
• 1 tomato(s)
• 1 bell pepper(s)
• n. B. herbs, e.g. oregano, basil, thyme, rosemary
• ½ tsp salt
• ¾ liter pepper
• 1 tbsp olive oil
• 1 ½ tbsp balsamic vinegar
• ketchup or pesto, vegan
• Cheese substitute, vegan
• lettuce leaves
• gherkin(s), sliced
• 1 vegan bread roll, e.g. sesame roll

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with balsamic vegetables

For the patty, mash the basil tofu with a fork, press the garlic, and finely dice the onion. Then add the remaining ingredients and knead until you have a homogeneous, cohesive mixture. If necessary, add a little water, locust bean gum, or wheat flour depending on the consistency. Then form the patty from the mixture. For the balsamic vegetables, wash and trim the vegetables and cut them into bite-sized pieces. Heat the olive oil in a pan and fry the vegetables until tender. Season to taste and deglaze with the balsamic vinegar. At the same time, fry the patty in olive oil on each side for 10 minutes over medium heat until crispy. Cut open the sesame bun and top with ketchup, pesto, lettuce, etc., according to your taste, and the tofu patty.