VEGGIE Burger

It’s chanterelle- time! And we were fortunate to find a handful! Chanterelle are our favorite kind of mushrooms and if we find some, for us it has a value comparable to someone else finding a truffle.

This means, if we have such an exclusive ingredient on hand, we certainly want to create an extra unique meal!

We decided to make burgers- of course, we prepared everything home made, starting with the buns, through to the sauce and the patties. So, we created a slow- food- meal out of a fast- food- meal!

Ingredients Burger:

• 75ml water

• 75ml milk

• 25g flour

• 180ml tepid milk

• 15g fresh yeast oder 5g dried yeast

• 1 large egg

• 90g melted butter

• 30g sugar or honey

• 10g salt

• 500g flour

• 1 egg for the coating

• Sesame for sprinkling

Preparation Burger:

• Stir 75ml water, 75ml milk und 25g flour until smooth and heat up gently until it attains a pudding-like concistency(3-5 minutes). Take the pot from the cooker, cover with clingfilm and let cool down.

• Knead this flour-pudding and the rest of the ingredients together, put it in an oiled bowl, cover the dough and let rise until doubled in size which takes 1-2 hours depending on the room temperature

• Put the dough on a floured work space, knead briefly to let the air escape. Divide into 8 pieces and shape each piece into a ball.

• Put the buns on a baking tray covered with baking paper and leave them at room temperature for about 30 minutes until they rised significantly

• Brush the buns with the whisked egg and sprinkle with sesame

• Bake at 170°C in the preheated oven for 10-15 minutes until they have a golden colour

Ingredients Patties:

• 480g kidney beans tinned

• 1 onion chopped

• 1 clove of garlic chopped

• 1 egg

• 90g oat flakes

• 1 tsp. cayenne pepper

• salt

• 1 1⁄2 tsp. paprika powder

• 2tbsp. rape oil

Preparation Patties:

• Sear the onion and garlic gently

• Drain the beans, wash them well and chop coarsely with a

• Mix all ingredients well and season to taste

• Form 8 patties and fry them crispy on both sides in oil

• Keep them warm

Ingredients Sauce:

• 9 dried plums

• 150ml water

• 1 good shot of rum

• Salt & pepper

• 1 1⁄2 tsp. maple syrup

• 1 onion chopped

• 1 shot of balsamic vinegar

Preparation Sauce:

• Sear the onion gently

• Puree all ingredients

Other Ingredients:

• 4 handful of chanterelles, shortly sautéed so that they are still crispy

• Some leaves of iceberg lettuce

Preparation:

• Slice the burger buns in half, crisp them up if you want

• Put the patties on the lower halves, spread the sauce, the lettuce and finally the chanterelles

• Place the other bun-half on top and enjoy it!