Oatmeal Burger with Beetroot and Walnuts

Ingredients

• 120 g fine oatmeal
• 80 g coarse oatmeal
• 4 tbsp flax seeds (ground)
• 2 beetroot (vacuum-packed)
• 360 ml beetroot juice
• 2 red onions
• 2 cloves garlic
• 3 tbsp Rapeseed oil
• 2 tsp mustard seeds
• 2 tsp coriander seeds
• 4 tsp sweet paprika powder
• 200 ml vegetable broth
• 6 tbsp soy sauce
• 2 handfuls arugula
• 2 tbsp margarine (vegan)
• 3 tsp spelt flour Type 1050
• 5 tbsp yeast flakes
• 1 tsp Mustard
• Salt
• white pepper
• a pinch of turmeric
• 4 burger buns
• 2 tsp maple syrup
• 20 g walnut halves

Instructions

1. 1.

   Mix oatmeal and flax seeds in a bowl. Drain the beetroot and collect the juice, then top up to a total of 360 ml with beetroot juice. Peel and finely dice the onion and garlic, dice one onion together with the garlic very finely, slice the other onion into rings and set aside.

2. 2.

   Fry the onion and garlic cubes in a pan with 1 tbsp oil, crush the seeds in a mortar and sprinkle them with paprika powder over the onion. Fry briefly, then deglaze with vegetable broth, beetroot juice and soy sauce, simmer for a short time, pour over the oatmeal, and let it swell for 10 minutes.

3. 3.

   In the meantime, slice the beetroot thinly. Wash and dry the arugula.

4. 4.

   Melt the margarine in a pot, stir in the flour with a whisk, and deglaze with 120 ml of water. Mix the yeast flakes with mustard, salt, pepper and turmeric and bring to a boil. Simmer until a thick cream is formed.

5. 5.

   Shape 4 patties from the oatmeal mixture and pan-fry in a non-stick pan with the remaining oil for about 4 minutes over medium heat, flip and finish cooking.

6. 6.

   While it's cooking, toast the burger buns, spread half of the yeast melt on them, layer with beetroot, onion rings and arugula, drizzle a little maple syrup over the salad, then place the oatmeal patties on top, spread with the remaining yeast melt, sprinkle with walnuts and put the burger lid on.