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Burger bun

  • Wheat flour 630 g
  • Dry yeast 15 g
  • Sugar 45 g
  • Salt 15 g
  • Buttermilk 260 ml
  • Whole egg 1 pc
  • Egg yolk 2 pc
  • Egg white (35g) 1 pc
  • Butter 40 g
  • Sesame and poppy seed

Burger patty

  • Red Onion 2 pc
  • Garlic cloves 4 x
  • Green zucchini 300 g
  • Yellow zucchini 300 g
  • Tofu 400 g
  • Chick peas 300 g
  • Flat parsley 20 g

Tomato relish

  • Red Onion 1 pc
  • Red chilli 1 x
  • Red cocktail tomato 250 g
  • Yellow cocktail tomato 250 g
  • Sherry vinegar 25 g
  • Basil, fresh 7 g

Sauce

To serve

  • Mixed lettuce leaves
  • Mache lettuce
  1. Burger bun

    • Mix the flour, sugar, yeast and salt in a mixer. Add, while mixing, the butter milk, whole egg, yolk and soft butter. Keep the egg white for finishing.
    • Knead the dough until elastic and smooth and make one large ball, put in a large bowl and cover with a moist kitchen cloth. Let it rise for 1.5 hour.
    • Divide the dough into small balls of approx. 90 grams and let it rise for 30 - 40 minutes. Brush the egg white on top of the small balls and sprinkle with some sesame and poppy seed. Bake in oven for 15 minutes on 185C.
  2. Burger patty

    • Sweat the finely chopped onion and garlic in olive oil. Add the finely chopped zucchini and tofu, fry till most of the moist is evaporated, let it cool down.
    • Blend a puree from the chick peas and mix with the vegetable base, season with salt, pepper, olive oil and finely chopped parsley.
    • Transfer the mass into a round mold to make a firm burger patty of approx. 100 g.
  3. Tomato relish

    • Sweat finely chopped onion and chili. Cut tomatoes in half and add in the hot pan. Pour in the sherry vinegar and season with a chiffonade of basil, pepper and salt. Let it cool down.
  4. Sauce

    • Mix Hellmann’s Real Mayonnaise with the Colman’s Dijon and Wholegrain Mustards.
  5. To serve

    • Put the tofu burger in the oven. Slice the burger bun open and grill cut side down on a skillet. Put the burger together with tomato relish, tofu burger and top it with the mustard mayonnaise and salad.
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