Ingredients
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
Potato puree
Mushrooms
Burgers
Dressing
To serve
How it's done
Potato puree
Cook the potatoes (uncovered) in salted water over a medium heat for approx. 20 mins. until soft. Drain the potatoes, leave in the colander for approx. 5 mins. while the water evaporates. Pass the potatoes through a food mill and into a bowl, leave to cool.
Mushrooms
Combine the oil and honey with the garlic, chives, paprika, chilli flakes and salt. Add the mushrooms, mix. Fry the mushrooms in a non-stick frying pan for approx. 5 mins. per batch, remove, pull apart with two forks, add the mushrooms and sunflower seeds to the potato puree, mix thoroughly.
Burgers
Preheat the oven to 60°C, warm the platter and plates. Shape the mixture into 12 burgers. Heat a little clarified butter in a non-stick frying pan. Fry the burgers in batches over a medium heat for approx. 4 mins. on each side, keep warm.
Dressing
Mix the sour single cream with the vinegar, oil and chives, season.
To serve
Serve the salad with the burgers, drizzle the dressing over the top.
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