Green Burger

1. For the cream, lightly drain the artichoke hearts and puree them into a spread-like consistency using an immersion blender. Season generously with pepper and mix well.

2. For the puree, steam the peas for 5 minutes. Rinse them with cold water, place them in a bowl, season with salt and pepper, and roughly mash them with a fork. Mix in the vegan mayonnaise alternative. Finely chop a dozen mint leaves, add them to the peas along with the lemon juice, and mix everything well.

3. Fry the two patties in a bit of oil in a pan or on the grill for 2 minutes on each side. Split and toast the buns or briefly grill them. Slice the tomato thinly. Spread the artichoke cream generously over the entire surface of the bottom of each bun. Place the cooked patty on top, then add 2 to 3 slices of tomato. Generously distribute sprouts on top. Spread the upper half of the bun with the pea puree and close the burger.