Burger with Millet Couscous Patty and Avocado & TABASCO® Sauce Dip

For the burger with millet couscous patties and avocado & TABASCO® sauce dip, first halve the avocado for the dip, remove the pit and separate the skin from the flesh. Chop the flesh and mix with soy yogurt and the juice of half a lemon, season with salt and TABASCO® Chipotle Sauce and refrigerate!

Preheat oven to 170 °C hot air.

For the loafs, cook millet in vegetable soup for about 10 minutes, stirring repeatedly, then add the couscous, remove from oven and let swell for another 10 minutes.

In the meantime, cut the young onion into small rings and grate the carrots.

Mix the couscous, millet, vegetables, hummus, soy flour and spices well and form 4 loaves with wet hands. Then heat the sunflower oil in a coated pan and fry the patties on both sides until golden brown, then place on a tray with baking paper and bake in the oven for 12 minutes.

Split burger buns in half, spread the bottom halves with 2 tablespoons of Avocado & TABASCO® Sauce Dip, spread arugula on top and place a couscous loaf on top. Then garnish with cucumber slice and cocktail tomatoes and cover with the top half of the bun and serve burgers with millet couscous loaf and avocado & TABASCO® sauce dip.

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