Prepare the dough and burgers in the morning. For 2p mix 90 grams of flower with ½ teaspoon of baking powder and a pinch of sugar. Add 90 ml of Greek yoghurt and 2 teaspoons of olive oil. Add some pepper and chopped fresh basil. Mix until you get a soft dough. Leave at room temperature until baking. Before baking mix again and make 4 burger sized dough cirkels on baking paper. Put in a preheated oven at 180° for 20 mins. Turn if the bread becomes darker.
For 4 vegetarian burgers, mix 1 boiled potato with a drained can of lentils, 2 chopped garlic cloves, 1 tablespoon of dried thyme, 1 teaspoon of cumin, 1 egg, pepper and salt. Add some breadcrumb until you get a smooth mixture. Put in the fridge until baking. Make 4 burgers, and bake them in some olive oil at both sides.
Make a dressing with 1 chopped garlic clove, 150 grams of Greek yoghurt, chopped fresh parsley, pepper and salt.
Serve the burger with 1 bunch of sliced radishes, ½ of sliced cucumber, some sliced sweet and sour gherkins, 10 sliced cherry tomatoes, 1 chopped small green salad, 1 chopped spring onion. Build your own tower or just eat in a ‘normal’ way.