Green Mountain burger

Green Mountain burger

Total: 4 hr 50 min. | Active: 30 min.
vegetarian
Nutritional value / person: 702 kcal
, Fat: 33 g
, Carbohydrate: 77 g
, Protein: 19 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Buns

250 g white flour
2 tbsp mixed seeds
1 tsp salt
½ tbsp sugar
½ parcel dry yeast (approx. 5 g
1 ½ dl milk water (1/2 milk, 1/2 water) or water
40 g butter, soft

Baking soda solution

2 tbsp water
1 tsp sodium bicarbonate
1 tbsp mixed seeds

Pickles

2 carrots, peeled into long, thin strips using a peeler
1 red onion, cut into rings
1 ½ dl herbal vinegar
1 dl water
1 tsp salt
1 tsp sugar

Cress

150 g plain greek yoghurt
1 tbsp mayonnaise
½ tbsp Sriracha-Sauce
¼ tsp salt
1 tbsp oil
4 vegetarian burgers (e.g. Green Mountain)
½ cucumber, diagonally sliced
30 g cress
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How it's done

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Buns

Mix the flour, seeds, salt, sugar and yeast in the food processor bowl. Add the milky water and butter. Using the dough hook on the food processor, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise for approx. 1½ hrs. at room temperature until doubled in size. Divide the dough into 4 portions, flatten slightly, shape into balls. Place the balls on a baking tray lined with baking paper, cover and leave to rise for approx. 30 mins.

Baking soda solution

Combine the water and sodium bicarbonate. Flatten the dough balls, brush with the baking soda solution, sprinkle with the seed mix.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave the buns to cool on a rack.

Pickles

Fill a clean, warm preserving jar with the carrots and onion. Bring the vinegar and water to the boil with the sugar and salt, pour the boiling hot liquid into the jar until it covers the carrots and onion, immediately seal the jar and leave to cool on a towel. Leave to infuse for at least 2 hrs. or overnight.

Cress

Combine the yoghurt, mayonnaise and Sriracha sauce, season with salt. Heat the oil in a non-stick frying pan. Fry the burgers for approx. 3 mins. on each side. Remove, keep warm. Cut the buns in half crosswise, spread the Sriracha sauce on the cut surfaces. Place the burger, cucumber, pickles and cress on the bottom half of the bun, cover with the top half of the bun.

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