Mushroom Burger and Chickpea Fries

1. Grind the chickpeas finely in a blender, then transfer them to a pot and, while stirring continuously, cook with 700 ml of water, nutritional yeast flakes, salt, and olive oil until it forms a firm mixture. Once you achieve a solid consistency, spread the mixture to about 1.5 cm thickness on a baking sheet lined with parchment paper. Allow it to cool in the refrigerator afterward.

2. Clean the mushrooms with a brush, trim the ends, and slice them along with the tomatoes and onions. Set them aside.

3. Remove the romaine lettuce from the core, wash the individual leaves, and dry them.

4. Preheat the oven to 100°C. Set aside 5 tablespoons of the cooking oil and heat the remaining oil in a pot to approximately 170°C. Slice the chickpea mixture into strips and deep-fry them in the oil until they turn golden brown. Then, keep them warm in the oven.

5. Split the burger buns in half and also place them in the oven.

6. In a pan, heat 3 tablespoons of the remaining oil and sauté the mushrooms in it, seasoning with salt and pepper. In the remaining oil, also pan-fry the burgers until they turn golden brown.

7. Remove the buns from the oven. Spread mustard and ketchup on the inside of each bun. On the bottom half of each bun, place two slices of the cheese alternative, followed by mushrooms, onion rings, tomato slices, and lettuce. Close the bun and serve with the fries.