Wow, it has been a while. We had a busy time at the Roestige Vork unfortunately not so much with cooking. Judith started a new job. Leoni finished a one-year-study in eight months. So I thought I couldn't stay behind and quit my job and started a new career and study! So no new recipes for while 😞.
But now the schools are out for two weeks so I had some time. The timing couldn't be better since May is the hamburger month! Although I am not a professional hamburger maker anymore , I am always in for trying a new burger.
We wanted to do a burger with truffle and Parmesan. Leoni is the best bread maker in our team but I decided to give it a go as well 😊. I am very pleased with the result and really enjoyed this burger!
Enjoy!
Nadine
Ingredients (for 6 burgers)
For the buns:
225 grams of white bread mix
140 ml lukewarm water / 20 grams of softened butter (or what the bread mix requires)
10 grams of butter
60 grams of Parmesan (grated)
2 tbsp freshly chopper parsley
salt and pepper
For the patties:
500-600 grams of minced beef
small red onion, finely diced
3 tbsp freshly chopper parsley
1 grilled red bell pepper from a jar or can, finely diced
60 grams of Parmesan (grated)
2 cloves of garlic, finely diced
1 tsp oregano
2 tsp paprika
1 tsp salt
1 tsp pepper
Other:
mayonnaise
truffle tapenade
half a red onion, sliced in thin rings
rocket salad
crispy onions
Method
For the buns:
Add the bread mix to a bowl with the necessary ingredients for the dough. Add half of the cheese and chopped parsley. Mix together in the food processor until the dough is nice and smooth.
Cover the bowl with wrap and let the dough rest for about 15 minutes.
Take an over tray and grease the inside with a bit of olive oil.
Take the dough and divide in six equal parts and form small buns.
Place the buns in the oven tray and cover with a cloth and let them rest for another hour so the dough will double in volume.
Bake the buns for 20 minutes in a preheated oven on 200 degrees Celsius.
Melt the 10 grams of butter and mix with the rest of the Parmesan and parsley.
Take the buns out of the oven and brush the top of the buns with the butter and bake for another 2-3 minutes until golden brown.
For the patties:
Mix the beef with the herbs and vegetables and form six equal patties.
Heat up a frying pan and bake the burger in a bit of oil until fully cooked.
Cut open the buns.
Mix the mayonnaise with the truffle tapenade. You can add as much tapenade as you think is best.
Cover the top and bottom half of the bun with the mayonnaise.
Place the rocket salad and red onion on the bottom of the bun.
Place a patty on top of the vegetables and garnish with some fried onions.
Serve with sweet potato fries!
