Vegan cheeseburger

Ingredients for 6 servings:

• 2 cans kidney beans
• 1 can chickpeas
• 4 cup(s) fine oat flakes
• 1 clove(s) garlic
• 2 onions, red
• 6 cheeses, vegan, e.g. Wilmersburger
• 6 rolls (hamburgers), vegan
• some wild garlic
• some chives
• n. B. cucumber(s)
• e.g. iceberg lettuce
• e.g. tomato(s)
• e.g. ketchup, vegan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

First, put two cans of kidney beans in a large bowl and mash them into a mash. Next, add the chickpeas and knead well again; if a few whole chickpeas remain, this is fine and actually improves the appearance. Next, add four cups of oatmeal and knead the entire mixture until a brown, relatively firm mass forms. One cup measures approximately 250 ml. Seasoning, which adds flavor, is very important for vegan dishes. Therefore, finely chop 1-2 cloves of garlic and the onion and add both together with paprika powder, garlic powder, salt, pepper, and fresh chives or wild garlic. Now, shape the mixture into burger shapes and cut them into round, relatively thin slices. The burgers can now be pan-fried with a little oil on the highest heat. The burgers will now take on a brown color and become slightly crispy. After turning them once, the burger is ready. Place a slice of vegan cheese on each burger. I recommend briefly frying the hamburger buns in a pan so they get nice and crispy. Then combine everything with a little cucumber, tomato, lettuce, and ketchup. My vegan burger sauce goes perfectly with it.