Vegi Burger with Quark Cream

Ingredients

• 2 Spring Onions
• 300 g Tofu
• 1 tbsp freshly chopped parsley
• 2 tbsp Soy sauce
• 1 egg
• 2 tbsp sesame seeds
• 2 tbsp breadcrumbs
• 2 Tbsp grated Parmesan
• Salt
• pepper (ground)
• 2 tbsp Vegetable oil
• 2 ripe tomatoes
• 4 sesame buns
• lettuce leaves (e.g., chicory and radicchio)
• 1 tbsp wine vinegar
• 1 tsp Mustard
• 1 tbsp Olive Oil
• 1 tsp walnut oil
• 200 g quark
• 1 tbsp heavy cream (at least 30% fat)
• 1 tbsp Lemon Juice
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash, trim, and finely chop the spring onions. Crumble the tofu with a fork and mix it with the spring onions, parsley, soy sauce, egg, sesame seeds, breadcrumbs, and parmesan to form a dough. Knead well and season with salt and pepper. Shape the dough into 4 flat patties and fry them in hot oil for about 3 minutes per side until golden brown.

2. 2.

   Wash the tomatoes, remove the stem ends, and slice them. Halve the buns (optionally toast briefly). Wash, trim, and dry the lettuce; tear into small pieces if desired.

3. 3.

   For the herb quark, whisk together the quark, heavy cream, lemon juice, salt, pepper, and parsley, then season to taste. Whisk the vinegar with mustard, a pinch of salt, pepper, olive oil, and walnut oil to make a vinaigrette and mix it with the lettuce. Place tomato slices on the lower halves of the buns. Top with lettuce leaves and a patty, add a dollop of herb quark, and cover with the upper bun halves. Serve immediately.