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🍽️ Vegan Zucchini Shepherd's Burgers with Homemade Sourdough Buns

644 kcal · 30 min · 4 servings

Vegan Zucchini Shepherd's Burgers with Homemade Sourdough Buns Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Stir 50 g sourdough starter with 50 g whole grain spelt flour and 50 ml lukewarm water in a measuring cup until no lumps remain.
  2. 2. Cover the bowl and let the sourdough rise in a warm place for about 5 hours until its volume has doubled.
  3. 3. Mix 220 g spelt flour with 20 g sugar and 115 ml water in a large bowl.
  4. 4. Cover this bowl with a plate and let the dough rise in a warm place for another 5 hours.
  5. 5. After the resting time, add 115 g of the activated sourdough to the dough in the large bowl.
  6. 6. Add 1 teaspoon of salt and knead the dough with a hand mixer and dough hooks for 5 to 10 minutes until smooth.
  7. 7. Cube the vegan butter alternative and knead it into the dough until it is smooth and no longer sticks to the sides of the bowl.
  8. 8. Cover the dough with a slightly tilted plate and let it rise for about 2 hours until the volume has doubled.
  9. 9. Dust your work surface with flour and divide the dough into 4 equal pieces.
  10. 10. Shape the dough pieces into balls and place them on a baking sheet lined with baking paper.
  11. 11. Cover the dough buns with an inverted baking sheet and let them rise on the tray for another 1 hour.
  12. 12. Preheat the oven to 220 °C top and bottom heat.
  13. 13. Brush the risen buns carefully with oat drink and sprinkle them with oat flakes.
  14. 14. Slide the buns onto the middle rack in the oven and reduce the temperature to 200 °C.
  15. 15. Bake the buns for about 25 to 30 minutes until golden brown.
  16. 16. Wash the zucchini and cut off the ends.
  17. 17. Grate the zucchini coarsely and mix it in a bowl with a little salt.
  18. 18. Let the zucchini draw out its moisture for about 10 minutes.
  19. 19. Peel the garlic and chop it finely.
  20. 20. Wash the parsley and mint and shake them dry.
  21. 21. Remove coarse herb stems and finely chop the leaves and tender stems.
  22. 22. Peel the onion and halve it.
  23. 23. Dice one half of the onion finely and slice the other half into strips.
  24. 24. Place the grated zucchini in a sieve and squeeze it dry with your hands.
  25. 25. Mix the squeezed zucchini with the diced onions, chopped garlic, flaxseed meal, breadcrumbs, 100 g crumbled shepherd's delight, parsley, mint, and ground cumin.
  26. 26. Check the consistency: The mixture should be moldable but not sticky.
  27. 27. If the mixture is too wet, add a little more breadcrumbs.
  28. 28. Divide the mixture into 4 portions and form patties with slightly damp hands.
  29. 29. Heat olive oil in a large frying pan.
  30. 30. Fry the zucchini patties on both sides over medium heat for about 2 to 3 minutes each until golden brown.
  31. 31. Wash the tomatoes and slice them thinly.
  32. 32. Wash the salad and spin it dry.
  33. 33. Halve the cooled sourdough buns horizontally.
  34. 34. Toast the cut sides briefly in a pan without fat if desired.
  35. 35. Spread vegan salad mayonnaise on the cut sides of the buns.
  36. 36. Top the bottom bun halves with the washed salad.
  37. 37. Place the fried zucchini patties on top.
  38. 38. Top the burgers with the tomato slices and red onion strips.
  39. 39. Crumble the remaining shepherd's delight over the top.
  40. 40. Place the lids of the sourdough buns on top and serve the burgers.

Nutrition per serving