Big Spinetto (Spinach Polenta Burger)

Ingredients

For the patties

• 300 ml oat milk
• 100 g oat flakes
• 100 g polenta
• 100 g finely chopped spinach
• 1 tablespoon gluten flour
• 2 pods cardamom
• 1 nutmeg
• sea salt, to taste
• ground pepper, to taste
• small handful of celery leaves
• some vegan mozzarella (optional)

For the caesar sauce

• 200 ml vegetable oil
• 200 ml soy cream
• 2 tablespoons lemon juice
• ½ tablespoon agave syrup
• ½ tablespoon mustard
• 1 teaspoon of tomato puree
• smoked pepper, to taste
• ground pepper, to taste
• sea salt, to taste
• dill, to taste
• parsley, to taste

For the pesto

• 100 g fresh basil
• 50 g mixed cashew and pistachio nuts
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• ground pepper, to taste
• sea salt, to taste

Method

To make the burgers

Cook the oat flakes in 100 ml of oat milk to a porridge. Leave to chill.

Cook the polenta in 200 ml oat milk. Leave to chill.

Combine the polenta and porridge.

Add the fine minced spinach to the polenta and porridge, add the gluten flour and spices, mix and knead well.

Form eight burger patties from the dough. Fry slowly in some oil in a non-stick pan.

Turn upside down. If brown on one side, put a layer of vegan mozzarella on the done side (optional). Leave frying without flame.

For the caesar sauce and pesto swirl

Put the soy cream in a flat bowl, add mustard, stir, pour in the vegetable oil little by little. Add the spices and herbs and mix up well.

Put the basil into a mixer, add the nuts, sea salt, pepper and lemon juice then mix.

Pour the pesto in a spiral shape over the caesar sauce.

Plate up in burger buns (preferably Italian focaccia or  French pan baguette style buns) topped with green oak lettuce leaves, fresh tomatoes (sliced thinly) and red onions (peeled and sliced thinly).