Vegetarian burger Preparation:
Mix the unripe spelt grain together with the sunflower seeds, oatmeal, finely sliced garlic and vegetable stock broth in a pot.
Add water until the surface is covered.
Cook for a short time, then remove from the heat and let it rest for 10 minutes.
Add the finely sliced onions, herbs and tomato paste. You should now have a gluey consistency.
If there is too much liquid either add flour or cook it for a bit longer until you have the consistency you need.
Heat the oil in a pan and once hot, add the small balls (spoon-size), press them flat with a spatula.
Fry for around 5-10 minutes each side, until they turn golden brown.
Peel and dice the onions, finely slice the fresh Chilli. Core and dice the Bell Peppers and combine all ingredients into a pot.
Add the rest of the ingredients to the pot: lemon juice, peeled tomatoes and add a little sugar. Add a pinch of salt to taste.
Boil on a low heat for around 90 minutes, stirring occasionally.
Preparing the Burgers:
Slice open the rye rolls and add a slug of salsa, ruccola and the sliced onion rings on the roll’s base.
Add a slice of Cheddar cheese, the Veggie balls and more of the delicious salsa sauce, chilli, corn and kidney beans.
Top with Tacos but not before adding another helping of salsa!