Burger Juicy-Sweet by Benedikt Faust
Ingredients
For the onion marmalade
1
pc
red onion
25
g
sugar
50
ml
red wine
25
ml
vegetable stock
Some
olive oil, salt and pepper
For the topping made from feta alternative
1
pc
small cherry tomato
Some
green of a spring onion
3
pc
pitted black olives in brine
1
tb
brine from the olives
1
tb
olive oil
Some
salt and pepper
For the basis of the burger mix, made from mince alternative
5
pc
walnuts
1
pc
white mushroom
1
tb
olive oil
0.5
tb
brine from the olives
Some
salt and pepper
Preparation
For the onion marmalade
1. Slice the onions thinly and sweat in a pan with a little oil until they start to become clear and get some color. Add the sugar, and wait for it to dissolve and turn slightly brown.
2. Then pour in the red wine and vegetable stock, and simmer until the onions are soft and the liquid has cooked off. Add a little more liquid if necessary.
3. Then blitz the onions in the mixer until you have a fine puree, season to taste and leave to cool.
For the topping made from feta alternative
1. Dice the alternative to feta, cut the cherry tomato into quarters, then slice each piece in half lengthways. Cut the olives in the same way, and mix everything together. Mix with finely chopped rings of spring onion, olive oil, salt and pepper, and season to taste.
For the basis of the burger mix, made from mince alternative
1. Dice the mushroom finely, and fry with the mince and roughly chopped walnuts in a pan with olive oil over a high heat for around 4-5 minutes.
Pour in the olive brine, and season to taste.
To finish, fill the burger bun.
1. A tip from Benedikt Faust: Always brush the lower half with a creamy ingredient so that the rest of the ingredients stay in place better. In this case, that means brushing the lower half of the bun with the onion marmalade.
2. Lay a salad leaf on top, and spoon the mince mixture on top of that. Then round off the topping. Garnish with a single onion ring if desired. Incredibly juicy and sweet! Serve with potato chips or another side dish.
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