for the wholegrain burger buns
Combine the flours, dry yeast and sugar in mixing bowl. Add lukewarm water and turn on kneading machine. Add salt and one egg and knead until the dough has separated from the bottom and sides of the bowl and is completely wrapped around the dough hook. Then add the softened butter and knead until it is fully absorbed. Fold dough twice, then shape into a ball, place in bowl and let rest, covered, in a warm place for about 2 hours.
Then divide dough into 8 equal pieces. Place dough balls on a cookie sheet lined with baking paper and flatten (about 8 cm in diameter). Cover and let rest again, in a warm place, for 30 minutes.
In the meantime, preheat the oven to 190°C. After resting, coat the burger buns with whisked egg and sprinkle with sesame seeds. Then place in the oven and bake for 18-20 minutes until golden brown.
for the sauce
According to taste, mix natural yogurt, mustard, ketchup, garlic, parsley, chives, and salt and pepper in a bowl until well blended and refrigerate until ready to serve.
for the topping
Clean and slice mushrooms. Heat a frying pan with olive oil and the unpeeled but slightly crushed garlic clove. Sauté mushrooms in it for about 2 minutes. Add salt and continue to sauté for a few minutes until al dente.
Wash and clean the zucchinis and cut them into thin slices. Grill zucchini slices on both sides.
Wash carrot, grate and set aside. Wash lettuce leaves and shake dry. Wash tomato, pat dry and cut into slices about 8 mm thick. Peel onion and cut into slices about 5 mm thick.
Once everything is prepared and the burger buns are baked, grill the slices of grilling cheese on both sides in a grill pan.
Then immediately assemble the vegetarian burgers: Cut the burger buns in half, put some sauce on the burger base, then a lettuce leaf, a tomato slice, 3-4 grilled zucchini slices, some onion rings, the grilling cheese, the mushrooms, the grated carrots and finally some more sauce.
Serve burgers immediately accompanied by the remaining sauce.
