In case you want to make the burger buns yourself: for 7 burger buns we will need: 1 pack of white bread mix (with yeast, 450 g), 300 g fresh spinach, 2 tblsp extra virgin oil , 275 ml of luke warm water, 1 tblsp coconut milk to brush, sesame seeds and / or poppyseed. Preheat the oven to 180 ºC.Cook (stir while cooking) the spinach short with a little water. Rinse under cold water in a colander and Grind into puree in a kitchen machine. Mix it into the bread mix and add water and olive oil. Knead and let rise according to the instructions on the package. Divide the dough into 7 equal pieces and roll into balls. Shape them into balls by rolling the dough under the hollow of your hands. Place them seam side down on a oil creased baking tray or on baking paper. Brush them lightly with coconut milk and sprinkle with sesame seeds and / or poppy seeds. Let them rise again to double volume and bake them for approx.15 minutes. They should sound hollow when tapped underneath.
Slice the zucchini and vegan cheese, grill the slices for about 2 to 3 minutes in a hot grill pan on both sides till grill marks are showing and set aside. Also cut the fig in slices.
Cut the burger buns lengthwise and grill both cutting sides until grill marks are showing.
Grill the burgers according to the instructions on the package and place slices of the vegan cheese on it while the burgers are still warm.
Spread the bun bottoms with hummus. Cover with spinach and place the burgers with cheese on it. Place fig slices on the cheese and a few leaves of curly lettuce.
For the sauce: mix 2 tbsp of thick vegan yogurt with 1 tbsp vegan mayonnaise. Add one chopped one small garlic clove and a few mint leaves. Season with salt and pepper. Spoon the vegan yoghurt sauce on it, sprinkle with pomegranate seeds and place the lids on top