For the bread :
250g gluten-free flour
50 ml vegetable milk
75 ml lukewarm water
1/2 teaspoon salt
2.5 teaspoons of sugar
1/2 teaspoon gluten-free raising yeast
4 tablespoons of olive oil
Poppy Seeds

For the steak:
400g of red beans 
1 onion
1 teaspoon 1/2 of herbes de Provence
1 beaten egg
2 tablespoonsof olive oil
Salt and peper
5 drops of Basil flavouring
Burger végétarien sans gluten à l'arôme Basilic
Copyright © 2020 Carine Zurbach
For the bread :
Mix all the dry ingredients well by hand (flour, salt, sugar, yeast).
Add the liquid ingredients (vegetable milk, water, oil) gradually. Mix well with clean hands.
Once everything is mixed, knead the dough well by stretching it and bringing it back into a ball several times.
Make a ball and leave to rest for 1 hour under a tea towel.
An hour later, make balls with the dough the size of your palm until there is no more pasta left. Then spread them on a baking sheet and baking paper.
Leave to stand for 30 minutes to 1 hour under the tea towel and allow to swell.
Halfway through, preheat the oven to 120°.
Once the dough is well rested, bake the rolls at 120° for about 20 minutes (watch the baking).
For the Steak :
Rinse and drain the kidney beans well, mash them coarsely with a fork (or faster in a food processor).
Add the finely chopped onion, herbs, egg, 5 drops of basil flavouring, salt, pepper, mix well and mash a little more if necessary.
Heat the oil in a frying pan, form 6 to 8 steaks according to the size you want to give them.
Don't make them too thick (it drips a little bit, it's normal).
Fry 5 min on each side over medium-low heat, turning over when they begin to hold together. 
Drain on absorbent paper
Basil Flavouring

Basil Flavouring

The italian style of cooking !