Mediterranean burger
- 40 minutes
-
45 minutes
- 1 hours 15 minutes
Recipe in collaboration with
Elle foodIngredients
For 4 bread(s)
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330 g
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140 g
vegetable milk
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13 g
fresh yeast
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10 g
sugar
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3 g
salt
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30 g
vegetable natural yoghurt
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20 g
melted margarine
Roasted paprika
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1
red pepper
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olive oil
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salt and pepper
Burger
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240 g
drained chickpeas
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1
onion
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1 tbsp
olive oil
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40 g
oat flakes
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1 tsp
cumin powder
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1 tsp
paprika powder
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1 pinch
salt
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Anco breadcrumbs
Pesto
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40 g
rocket salad
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20 g
fresh basil
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1
clove of garlic
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30 g
sunflower seeds
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1 tbsp
nutritional yeast
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2 tbsp
olive oil
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1 tbsp
balsamic vinegar
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1 pinch
salt
Flour for 6 Cereal bread
The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.
This flour blend is bursting with vitamins (A, B and E), minerals and fibre. A true flour of character based on wheat, rye, oats, corn, barley and spelt, supplemented with soy.
Preparation
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Buns
- Heat a little vegetable milk in a cup until lukewarm. Crumble the yeast and stir with a wooden spoon to dissolve the yeast in the milk.
- Mix the mix for 6-grain bread, the sugar and the salt in a large salad bowl.
- Carefully pour in the yeast and milk mixture and the rest of the milk. Add the yoghurt and melted margarine, and mix with a spoon. When a dough begins to form, place it on a floured work surface and knead by hand for 5-10 minutes until you get a smooth and elastic dough.
- Form a dough ball and place it in a lightly oiled salad bowl. Cover the dough with a clean tea towel and let it rise in a lukewarm place without a draft for 30-45 minutes, until the volume of the dough has doubled.
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Grilled sweet pepper
- Place the pepper entirely on a baking tray lined with baking paper and place in the oven at 200 °C for about 25 minutes. When the pepper is soft and gets big blisters, remove it from the oven and cover it with a tea towel. Leave to cool. Once the pepper has cooled, carefully remove the skin. Cut the pepper in half, remove the stem and seeds, and slice the flesh. Drizzle with olive oil and add salt and pepper.
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Burgers
- For the burgers with chickpeas, start by peeling and finely chopping the onion. Heat oil in a pan and fry the onion on a medium-high heat for 4 minutes.
- Drain the chickpeas and dry them well with kitchen paper. Mix the chickpeas, onion, oat flakes, cumin, paprika, garlic powder and salt in a food processor until you get a homogeneous mass with texture. The mixture should be firm enough to make burgers of. If the mixture is too moist, you can add a little flour.
- Divide the mixture into four portions and make burgers. Pass the burgers through breadcrumbs to breadcrumb them. Heat a bottom of oil in a pan. Place the burgers in it and fry for 3-4 minutes on each side. Remove the burgers from the pan and place them on kitchen paper.
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Pesto
- Blend all ingredients in a food processor until a homogeneous, slightly grainy mixture starts to form. Taste and season. Store the pesto in a cool place.
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Finishing
- When the dough has doubled in volume, place it on a floured work surface and fold twice. Form a ball and divide it into four equal portions of about 135g. Roll each piece of dough into a small ball. Place the balls on a baking tray lined with baking paper, cover again with a tea towel and leave to rise for another 30 minutes.
- Preheat the oven to 180 °C.
- When the buns have risen well, gently brush them with the vegetable milk and put them in the oven for 15 minutes until lightly coloured. Then remove them from the oven and let them cool completely on a wire rack.
- Cut the cooled buns in half. Spread the open side of the buns with a generous spoonful of pesto, place the burger with chickpeas on top and add a little mayonnaise, the roasted pepper slices and a handful of rocket.
