For the patty:
For the burger:
Heat the milk for the patties and add 75 g of oatmeal with the salt, curry, flour and 1 tbsp. of oil. Mix well, remove from heat and leave to swell for approx. 30 minutes.
Meanwhile, wash the salad thoroughly for the burger, spin it dry and pluck it smaller. Wash the cucumber, cut off the ends and slice lengthwise. Mix the yogurt with the mustard, honey, lemon juice and a little salt. Taste and set aside.
For the patties, chop the pumpkin seeds smaller. Peel the carrots and grate them finely. Mix both with the quark. Add to the oatmeal mixture and mix well. Make four patties with wet hands and roll them into the remaining oatmeal. In the remaining hot oil fry the patties in a pan from each side for 3-4 minutes until golden brown.
Halve the burger buns and add some salad. Drizzle with 1 tbsp. sauce, put the patty on top and top with salad and cucumber slices. Drizzle the rest of the yoghurt sauce and place the bread bun on top. Serve with basil.