Vegetarian Burger with Rosemary Pesto, Grilled Cheese, Vegetables and with Egg Flower

Roast the nuts until light brown and put them in a cutter with the rosemary and garlic. Pour the mixture with light oil and the pumpkin seed oil (so that the mixture is well covered) and chop finely. Season the pesto with salt and pepper.

Mix the egg yolks, lemon juice, mustard and sugar with the mixer until foamy and stir in the oil drop by drop (approx. 7-10 minutes stirring time, if you do it slowly). If the mayo flakes, you can try the emergency method. To do this, mix the mixture finely in a smoothie maker. Then it should be homogeneous again.

Put part of the finished mayo in another bowl and stir in yogurt and a teaspoon of mustard spoonfuls. Season everything well with salt and pepper. Mix the other part of the mayo with the sour cream, curry powder, ketchup and half a teaspoon of mustard. Season this part with salt and pepper and put the mayos in a cool place.

Warm the milk, water and butter to lukewarm. The mixture must not be too hot - otherwise the dough will not rise! Mix the flour, sugar and salt and dissolve the yeast in the milk mixture. Mix everything except for the egg to a smooth batter.

Knead the dough until it separates from the edge of the bowl and add a little more flour if necessary. Then knead the dough well on a lightly floured work surface for about 10 minutes. Now the dough in the bowl, wrapped in a kitchen towel, has to rise to double the amount in a warm place (approx. 90 min.).

Then take the dough out of the bowl and beat it together a little. Shape the dough into 6 balls. Place the balls on a baking sheet lined with baking paper and cover. Preheat the oven to 200 ° C top and bottom heat. Then whisk the egg, mix with a little milk, brush the buns with it and then sprinkle with sesame seeds. Bake the buns in the oven (middle rack) until golden brown (10-15 minutes).

For the filling, fry the peppers under the grill until the skin blisters and turn them. Then take it out and let it cool down. Remove the skin and seeds from the peppers and cut into pieces. Cut the onion into fine rings and place on a piece of kitchen roll. Cut the aubergine and zucchini into slices, roast in a non-stick pan (or on the grill) and keep warm. Cut the beef tomatoes into 6 slices and fry the manouri without fat (or grill) and keep warm. Just before serving, dust the onion rings with flour and fry them in plenty of oil until crispy.

Shake lemon oil, vinegars, water, mustard and agave syrup well in a screw-top jar and season well with salt and pepper. Roughly chop the hazelnuts.

Roast fried eggs and cut out with the rose-shaped cookie cutter. Garnish the salads with it later. Tip: Oil the cookie cutter well!

Shake lemon oil, vinegars, water, mustard and agave syrup well in a screw-top jar and season well with salt and pepper. Roughly chop the hazelnuts.

Cut the burger buns, brown with the cut surfaces facing down (pan, toaster, grill) and brush with pesto. Fill the buns with the vegetables, cheese, ketchup mayonnaise and lettuce leaves, season with salt and pepper. Arrange the burgers on the plates garnished with the light mayo. Put the salad in bowls and spread the dressing and hazelnuts on top.