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
Aubergines
Charcoal/gas/electric grill
Sauce
Burgers
Utensils
One grill tray or aluminium tray with a lid
How it's done
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Aubergines
Add the water to the grill tray along with all the other ingredients up to and including the salt, mix well. Add the aubergine slices, turn them over in the marinade. Cover the grill tray with the lid.
Charcoal/gas/electric grill
With the lid down, grill the aubergines over/on a medium heat (approx. 200 °C) for approx. 20 mins. Grill the buns alongside for approx. 1 min. on each side. Remove both from the grill, allow to cool slightly.
Sauce
In a small bowl, mix the crème fraîche with all the other ingredients up to and including the salt.
Burgers
Spread the sauce over the cut surfaces of the buns. Place the lettuce and tomato on the bottom half of the buns, add the slices of aubergine. Drizzle with the chilli crunch, cover with the top half of the buns.
| Note: | Chilli crunch is made of crispy chilli flakes preserved in oil. Jars of chilli crunch are available in large Coop supermarkets. |
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How-tos
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