Grate the peeled carrots and zucchini with the coarse part of the grater.
Cut the onion into small cubes.
Grate the garlic.
Finely chop the fresh coriander.
Heat the olive oil in a pan.
Saute the chopped onions until they turn pink.
After adding the grated garlic and vegetables, continue the frying process.
Set aside the mortar you removed from the stove to cool.
After draining the water, mash the canned Mexican beans, which will thicken the vegan burger, without crushing it too much.
Place the hot sautéed vegetables and chunky bean puree in the bowl.
Add the finely chopped fresh coriander, sunflower seeds, cumin, coriander, peanut butter, salt and pepper and mix.
If you keep the mortar you have prepared in the fridge for about 15 minutes, you can easily shape the meatballs in molds or with your hands wet with water.
Using round steel molds, shape the burger on parchment paper. Fry in a very hot pan until the back and front take on colour.
Cut the tomatoes into slices.
After washing the curly lettuce leaves with plenty of water, dry them.
Place lettuce leaves on the bottom of the hamburger buns that you have opened in the middle.
Add the tomato slices.
After adding the vegan meatballs that you prepared so that it is large and thick enough to cover the hamburger buns, seal the buns.
You can serve without waiting. Enjoy your meal.