Vegan Chickpea Patty Burger

Ingredients

• 2 large yellow heirloom tomatoes
• 4 pickles
• 1 handful baby spinach
• 1 green pepperoni
• 1 Shallot
• 3 brown mushrooms
• 240 g chickpeas (canned; drained weight)
• 3 tbsp fine oatmeal flakes
• 1 tbsp tahini
• Salt
• Pepper
• 1 tbsp Olive Oil
• 4 multigrain buns

Instructions

1. 1.

   Wash the tomatoes, remove stems and slice into about 1 cm thick rounds. Drain the pickles and slice them with a colorful knife. Wash the spinach and spin dry; finely chop a few leaves. Rinse the pepperoni, deseed and finely chop. Peel and finely chop the shallot. Clean the mushrooms and dice as small as possible. Drain the chickpeas and let them sit to drain. Then puree finely and mix in a bowl with the chopped spinach, pepperoni and mushrooms. Add the oatmeal flakes and tahini, season well with salt and pepper. Knead the mixture thoroughly and let it rest for about 10 minutes; if still too soft, add more oatmeal flakes. Shape the mixture into four patties.

2. 2.

   Heat olive oil in a pan and fry the patties for about 3 minutes on each side. Slice the buns in half, layer with some spinach leaves, tomatoes, pickles and one patty on each. Place the top bun, secure with a skewer if desired, and serve.