Recipe “Vegetable Cheeseburger and Burger Bun” | NDR.de – Guide

Ingredients (for 4 burgers):

  • 250 g of brown mushrooms

  • 2 onions

  • salt

  • olive oil

  • 1 clove of garlic

  • 180 g light mixed bread

  • 1/2 bunch fresh marjoram

  • 2 teaspoons sweet paprika powder

  • to taste: hot mustard

  • 2 eggs

  • 4 burger buns

  • 4 slices cheddar

  • To taste: ketchup

  • to taste: cornin

Clean and finely chop the mushrooms. Peel the onion, finely chop it and add salt. Heat 3 tablespoons of oil in a large pan and fry the onion and mushrooms until light brown. Peel the garlic, mince it and mix it. Season with salt and place in a bowl.

Finely chop the bread. Finely chop the marjoram. Add paprika powder, 1 tablespoon of mustard and egg to the mushrooms and mix well. If necessary, season the mass again with salt, then form 4 patties with moistened hands. Turn the oven to 100 degrees.

Place the burger buns on a plate in the oven and cover with a metal pan. Brush the patties with olive oil and fry in a covered pan over medium heat for 3-4 minutes on each side. Turn again, cover with cheese (pan lid or plate) and fry for another 1 minute.

Remove half of the buns from the oven, spread ketchup and mustard on top of the patties, and top with cucumber. put the lid on. Put the finished hamburgers under the plate and cover structure in a warm oven (100 degrees) for another 6-8 minutes. This makes them super tender, even more melty and buttery soft.

Tips:

• Chop the mushrooms 2 hours in advance and spread them out on a baking sheet to dry for 2-3 hours – this will greatly enhance the flavor.

• Shiitake mushrooms make the burger even sweeter.

• Double cheese: with cheddar sauce, raclette cheese, fried onions.

Ingredients for 8-12 burger or hot dog buns:

  • 450 g wheat flour type 405

  • 50 g of cornmeal

  • 50 ml of warm milk

  • 20 grams of sugar

  • 1/2 cube of yeast

  • 2 eggs at room temperature

  • 80 g softened butter

  • 5 grams of salt

Put the flour in a mixing bowl and mix it with the cornmeal, making a well. Mix 150 ml of warm water with warm milk and sugar. Dissolve the yeast in it. Pour the liquid into the well and mix in a little pre-batter. Cover the sides with flour and leave in a warm place for 30 minutes. Add eggs, oil and salt. Knead everything with the dough hook of the hand mixer until smooth for about 5 minutes. Shape the dough into a ball with your hands, cover and leave in a warm place for 30 minutes. Using your floured hands, move the dough from the bowl onto a floured work surface, do not knead any further, and work immediately.

Divide the dough into desired parts with a knife. Shape each portion into a ball with your floured hands, grasping the dough and rolling it with your fingers, working it inward until it forms a firm ball. Sew the seams together and place the balls, seam side down, flat on a parchment paper-lined baking sheet. Cover and leave in a warm place for 30 minutes.

Beat 1 egg yolk (M) with 1 tablespoon of cream and brush the top of the buns with it. Sprinkle with 2-3 teaspoons of sesame seeds, if desired. Bake in a hot oven at 200 degrees for 15-20 minutes until golden brown. Leave to cool on a kitchen rack.

THE! | date of issue | 01/18/2022

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