Recipe for Vegetarian Burger with Sheep Cheese Slices, served with Sweet Potato Fries.

Preheat the oven to 180°.

Prepare the mushroom patties: roughly chop the mushrooms and green onion, then blend everything finely. Add the red beans and pulse a few times to achieve a coarse paste. Pour this mixture into a bowl, add the quinoa, paprika, and cornstarch, season with salt and pepper, and mix everything together.

Using a cookie cutter, place four dough rounds on a baking sheet lined with parchment paper. Drizzle with a small amount of olive oil and bake for 20 to 25 minutes.

Cook the beans in a pot of boiling water for 3 minutes, then rinse them under cold water and drain. Place the beans, heavy cream, and 1 tablespoon of olive oil in a blender, season with salt and pepper, and blend everything finely.

Preheat an oil bath to 180°C. Peel and cut the sweet potato into fries. Cook them in the oil bath for about 5 minutes until they are golden and crispy, then drain them on paper towels.

Toast the burger buns in a toaster. Place a slice of sheep's cheese, then spread the bean mousse on top. Next, add a vegetarian patty, ketchup, 3 slices of cucumber, carrots, and red onion. Finish with two slices of sheep's cheese.

To finish, place the burgers under a hot grill for a few minutes, then close the burgers before serving them with sweet potato fries.