Veggie Burger

Ingredients

• 100 g farro
• 100 g Corn (canned; drained weight)
• 100 g smoked tofu
• 1 Garlic clove
• 10 g Parsley (1 bunch)
• 2 tbsp soy yogurt
• 1 tsp Ras el-Hanout
• Salt
• Pepper
• 1 tbsp soy flour
• 1 tbsp whole-grain breadcrumbs
• 4 tbsp rapeseed oil
• 0.5 small zucchini
• 0.25 eggplant
• 0.5 red bell pepper
• 1 Red Onion
• 1 tbsp Sesame seeds
• 1 tsp lemon juice
• 4 whole-grain hamburger buns

Instructions

1. 1.

   Soak the farro for about 1 hour. Then simmer in 400 ml water over low heat for 1 hour.

2. 2.

   Meanwhile, drain the corn through a sieve and roughly chop it. Dice the tofu. Peel and finely mince the garlic. Wash the parsley, shake off excess water, and chop the leaves.

3. 3.

   Drain the farro well and mix with corn, tofu, garlic, parsley, soy yogurt, Ras el-Hanout, salt, and pepper. Lightly purée the mixture with soy flour to keep it slightly chunky, and knead in a bit of breadcrumbs if needed.

4. 4.

   Shape the mixture into 4 patties and fry them one after another. Heat 1 tbsp oil in a pan. Add the patties and cook over medium heat for 4–5 minutes per side until golden brown.

5. 5.

   Wash zucchini, eggplant, and bell pepper. Slice zucchini and eggplant, cut pepper into pieces. Peel the onion and slice into strips. Heat remaining oil in a pan. Add the vegetables and sauté over medium heat for 4–5 minutes until golden brown. Sprinkle with sesame seeds and season with salt, lemon juice, and pepper.

6. 6.

   Slice the buns open, layer them with the patties and vegetables, garnish with parsley, place the tops back on, and serve.