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
Shallot & red cabbage chutney
Sauce
Burgers
To serve
How it's done
Shallot & red cabbage chutney
Heat the oil in a pan. Cover and cook the shallots over a low heat for approx. 15 mins., stirring occasionally. Add the cabbage, garlic, chilli, thyme, sugar and salt, cook for a further 5 mins. Pour in the vinegar and water, bring to the boil, reduce the heat, simmer for approx. 15 mins., stirring occasionally, leave to cool.
Sauce
Combine the yoghurt with the mustard, mayonnaise and Sriracha sauce, season.
Burgers
Heat the oil in a non-stick frying pan. Fry the burgers for approx. 3 mins. on each side. Toast the cut surfaces of the burger buns in the same pan for approx. 1 min.
To serve
Spread the sauce on the bottom half of each bun, add the chicory, burger, chutney, carrot and micro greens, cover with the top half of the bun.
| Tip: | If you're not a fan of spicy food, you can leave out the Sriracha sauce. |
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