**Lenten Burger**
Description
Yeast bun, rice and soy patty, vegetables, and vegan mayonnaise. Tasty, juicy, and filling! Instead of fresh cucumber, you can use pickled. Vegan cheese is optional—the burger is delicious even without it. You can add any spices you like to the patty mixture, and coat the patties in breadcrumbs. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Mix the flour, sugar, salt, and vegetable oil. Dissolve the yeast in warm water, then add it to the bowl and knead the dough. Cover it with a towel and let it rest for 1.5 hours at room temperature.
- 3
Step 3
Divide the dough into 4 pieces. Roll them into balls. Cover with a towel and let rise for another 10–15 minutes.
- 4
Step 4
Bake the buns for 25 minutes at 170 degrees.
- 5
Step 5
Pour hot water over the soy pieces. Then rinse in cold water and squeeze well.
- 6
Step 6
Boil the rice.
- 7
Step 7
Cut the mushrooms, carrots, and cabbage into large slices. Braise over low heat without oil for 30 minutes until tender.
- 8
Step 8
In a blender or meat grinder, grind the soy chunks, rice, vegetables, and mushrooms. Add chickpea flour, miso paste, dry garlic, and salt to the mixture.
- 9
Step 9
Shape the ground meat into patties of approximately 100 grams each. Pan-fry over medium heat for 3–5 minutes per side.
- 10
Step 10
Cut the buns. Assemble the burger in the following order: vegan mayonnaise, lettuce leaf, red onion, tomato slice, and patty.
- 11
Step 11
Melt the vegan cheese in a skillet until soft, then place it on the patty. Then add a slice of cucumber, drizzle ketchup on top, and cover with the other half of the bun.
- 12
Step 12
The Lenten burger is ready.