Potato and Eggplant Burger with Avocado Mayo
[Vegan]

For the Burgers:

1. Peel the potato and grate into a bowl. If the potatoes are very wet, press a scoop or sturdy sieve onto the dough and use a spoon to remove some of the liquid that forms on it.
2.  Now, the flour , the sesame and sunflower seeds, stir and the mass with salt and pepper to taste.
3. From the mass now form the burger halves.
4.  Heat the oil in a pan and bake the halves of the burger from each side for about 5 minutes until golden brown.
5. In the meantime, cut the eggplant into thicker slices and fry in another pan from both sides, salt and pepper.
6. Now spread the burger halves with the almond-avocado-mayo and cover the remaining ingredients.

For the Almond Avocado Mayonnaise:

1. Place all ingredients, except for the oil, in a tall container and puree with a blender.
2.  Now let the oil run in a thin stream, while continuing to run the blender until the mass becomes creamy.