To make the burgers
Cook the oat flakes in 100 ml of oat milk to a porridge. Leave to chill.
Cook the polenta in 200 ml oat milk. Leave to chill.
Combine the polenta and porridge.
Add the fine minced spinach to the polenta and porridge, add the gluten flour and spices, mix and knead well.
Form eight burger patties from the dough. Fry slowly in some oil in a non-stick pan.
Turn upside down. If brown on one side, put a layer of vegan mozzarella on the done side (optional). Leave frying without flame.
For the caesar sauce and pesto swirl
Put the soy cream in a flat bowl, add mustard, stir, pour in the vegetable oil little by little. Add the spices and herbs and mix up well.
Put the basil into a mixer, add the nuts, sea salt, pepper and lemon juice then mix.
Pour the pesto in a spiral shape over the caesar sauce.
Plate up in burger buns (preferably Italian focaccia or French pan baguette style buns) topped with green oak lettuce leaves, fresh tomatoes (sliced thinly) and red onions (peeled and sliced thinly).