For the burger rolls (1.5 hours before):

Put all ingredients in a bowl, mix with hand or a stirring machine to a dough and knead for about 10 minutes. Cover the dough bowl with a cloth and let the dough rise at about 30 ° C for about 1 hour.

Cut off four pieces of dough with a dough card and form round burger buns by hand. Place the rolls on a baking tray covered with baking paper, cover with a cloth and let rise again in a warm place for about 15 – 30 minutes. Now mix the starch flour with the oat milk in a bowl. Brush the rolls with a brush and sprinkle with black sesame. Bake the whole thing in the oven at 220 ° C top and bottom heat for about 15 - 20 minutes.

For the Peperonata:

Halve the red peppers and let them turn dark brown in the oven. The peel can easily be detached and removed from the pepper. Chop the garlic cloves and the halved chili pepper finely. Let the peeled peppers stew in a pan in plenty of olive oil with the garlic, chili and salt over medium heat until they are soft.

For the pesto:

Wash the basil and place in a kitchen blender together with the garlic cloves, pine nuts and vegan Parmesan. Add the olive oil and puree until a creamy mass is formed. Then season with salt.

For the vegan garlic sauce:

Pour the ingredients for the garlic sauce into a bowl and mix it with a whisk.

For the 11er Crispy Rosti:

Prepare the Rosti according to the instructions. Then slightly overlap two rösti, top with the vegan cheese and melt briefly with the residual heat of the oven.

Serve:

Coat the halved burger rolls with some pesto, add the peperonata to the lower part of the bun and top with rocket, babyleaf salad, the rösti with cheese, vegan garlic sauce, tomatoes and onions. Top with the bread roll lid and serve.