Vegetable burger in flatbread on natural yogurt with balsamic onions and arugula

Ingredients for 2 servings:

• 300 g flatbread(s)
• 200 g ready-made mix for vegetable or whole-grain burgers (e.g. from Alnatura)
• 2 onions, red
• 125 g natural yogurt
• 2 tbsp balsamic vinegar
• 50 g arugula
• ½ lemon(s)
• 2 tbsp oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

Preheat the oven to 200°C (top/bottom heat). Let the prepared seed mix for the veggie burgers soak in hot water for about 15 minutes. Finely slice the red onions. Wash the arugula and dry it in a salad spinner. Squeeze the juice of half a lemon. Heat 1 tablespoon of oil in a small saucepan and sauté the onions for about 3 minutes until translucent. Meanwhile, form the burger mixture into 4 burger patties and heat 1 tablespoon of oil in a second small pan. Add the balsamic vinegar, lemon juice, and 50 ml of water to the onions and simmer for 8-10 minutes. Meanwhile, add the burger patties to the hot pan and fry for at least 4 minutes on each side until crispy. Cut the finished flatbread into 4 burger-sized portions, cut a slit in the side, and bake in a hot oven for 5 minutes until crispy. Alternatively, you can use stone-baked or regular burger buns. Remove the hot flatbreads from the oven, unfold them, and let them cool briefly. Then spread the natural yogurt on all the flatbread pieces, place the vegetable patty on top, garnish with the balsamic onions, and scatter the arugula evenly over each one. Serve with pan-fried vegetables or potato wedges.