Vegan hamburger with fried sugar kombu

Ingredients for 4 servings:

• 400 g smoked tofu
• 100 g leek, fresh
• 2 tbsp Wakame seaweed, dried flakes
• 1 clove(s) garlic
• 1 pinch of marjoram
• 1 pinch(s) of curry
• 1 pinch(s) of sea salt, with seaweed
• 1 tbsp soy sauce
• Soybean oil
• Wholemeal flour, to bind the patty mixture
• 1 piece(s) yeast, fresh
• 2 tbsp cane sugar
• 120 ml water, lukewarm
• 170 ml plant milk (plant drink), room temperature to lukewarm
• 2 tbsp oil, tasteless
• 1 tsp salt
• 375 g wheat flour type 550
• Ready-made mix (algae mixture), for sprinkling
• 100 ml soy milk (soy drink)
• 125 ml rapeseed oil
• 1 tsp mustard
• 2 tsp lemon juice
• salt and pepper
• 1 potato(s), boiled
• 8 Seaweed (sugar kombu), dried
• Salad, fresh
• 3 tomatoes, sliced
• 8 slice(s) gherkin(s) , from the jar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

First, mash the tofu with a fork. Press the garlic clove with a garlic press and add the garlic to the mashed tofu. Cut the leek into small, fine rings, add them to the tofu, and season everything with marjoram, curry, salt, soy sauce, and pepper. Knead the tofu mixture, adding whole-wheat flour to thicken it, and then form tofu burgers of equal size. Heat a pan with the soy oil and fry the burgers on both sides until golden brown. Gently mix the yeast and cane sugar in the lukewarm water and let stand for 5 minutes. Measure out the plant-based milk and oil, add the yeast mixture, and mix lightly. Now put the salt and flour in a mixing bowl and add the liquid. Knead with a food processor or hand mixer with the dough attachment for about 5 to 7 minutes. Cover the mixing bowl with the dough in it with a tea towel and let it rise until it has doubled in size, approximately 1 hour later. Remove the dough from the mixing bowl with a spatula, place it on a floured work surface, and knead briefly by hand. Divide the dough into 8 equal portions. Shape the dough portions into firm balls, place them on a floured or parchment-lined baking sheet, and let rise for another 30 to 40 minutes, until the dough portions are the size of hamburgers. Brush with milk and sprinkle with sesame seeds and seaweed. Preheat the oven to 190°C (top/bottom heat: approximately 160°C). Bake in the oven for 15 to 18 minutes. Place the soy milk and a little lemon juice in a tall, narrow bowl and blend briefly with a hand blender until the mixture curdles slightly and forms a firmer mass. With the blender running, slowly add the oil and blend. Now add the potatoes, blend briefly, and then season to taste with a little mustard, salt, and pepper. Soak the sugar kombu in water for about 20 minutes according to the package instructions. Then dry thoroughly on paper towels. Deep-fry the sugar kombu until golden brown and remove any excess fat on paper towels. Top the burger with fresh lettuce, sliced ​​tomatoes, and sliced ​​gherkins from the jar.