Veggie Burgers with Quark Cream
- 2 scallions
- 300 grams Tofu
- 1 tablespoon freshly chopped parsley
- 2 tablespoons soy sauce
- 1 egg
- 2 tablespoons Sesame seeds
- 2 tablespoons breadcrumbs
- 2 tablespoons grated Parmesan
- freshly ground peppers
- 2 tablespoons vegetable oil
- 2 ripe tomatoes
- 4 Sesame seed rolls
- Lettuce (such as frisee and radicchio)
- 1 tablespoon Wine vinegar
- 1 teaspoon Mustard
- 1 tablespoon olive oil
- 1 teaspoon Walnut oil
Rinse, trim and chop scallions. In a bowl, mash tofu with a fork. Add scallions, parsley, soy sauce, egg, sesame seeds, breadcrumbs and cheese. Season with salt and pepper and mix until combined. Divide mixture into 4 portions and shape into patties. Fry burgers in hot oil until golden-brown, 3 minutes per side.
Rinse tomatoes, cut out stems and slice. Halve rolls and fry briefly if desired. Rinse and spin lettuce dry. Tear into smaller pieces, if needed. For the quark cream: In a bowl, mix quark, cream, lemon juice and parsley. Season with salt and pepper to taste.
To make salad dressing: In a bowl, whisk together vinegar, mustard, olive oil and walnut oil. Season with salt and pepper. Toss lettuce with dressing. Place tomato slices on bottom halves of buns. Top with lettuce leaves and veggie burgers. Spoon on quark cream and top with bun halves. Serve immediately.