Hamburger

INGREDIENTS FOR 4 PIECES:

For Buns:

• 250 g Bake-Free Low Carb golden bread flour mixture
• 20 g gluten-free brewer's yeast flakes
• 5 g Himalayan salt
• half a packet of baking powder
• a pinch of stevia powder
• 350 g lukwarm water (minimum 40 degrees)
• 20 g vegetable margarine

• 10 g melted vegetable margarine
• 5 g sesame seed

• 1 onion (cleaned 65 g)
• 1 medium zucchini (cleaned 330g)
• 2 garlic cloves (cleaned 5,6 g)
• 4 tbsp olive oil
• 30 g Mill & Folks pea protein granule
• 90 g hot water
• 75 g Bake-Free 1001 Falafel vegan patty flour mixture
• Himalayan salt, grounded paprika smoked on beech wood, cumin to taste

• peppers
• tomato
• cucumber
• red onion
• spring onion
• salad mix
• vegan cheese

• sugar-free ketchup
• sugar-free mustard

PREPARATION:

For the buns, mix the ingredients (first separately the wet and dry ones) and mix thoroughly. Let it rest for 10 minutes, then shape it into 4 equal pieces on a dry surface. Spread the top with the melted vegetable margarine and sprinkle it with sesame seeds. On a baking sheet lined with silicone baking paper, bake in a preheated oven at 190 degrees Celsius for 50 minutes on conventional top and bottom setting. Leave them to cool on a wire rack.
"For the vegan patty Add 90 g salty, hot water to the pea protein granule and let it stand. Cut the onion into small pieces, grate the zucchini (after peeling), then fry them in the olive oil and season to taste. Leave them to cool, then mix them with pea protein granules and enough vegan patty mixture to make them formable.
With oiled hands, shape them into 4 pieces of vegan patty and fry under the lid on a low heat. "
Once cooled the buns fill with vegetables and a vegan patty. Sprinkle it with vegan cheese, ketchup, and mustard.