for 4 person

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

How it's done

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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