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Beetroot burger in a green bun with guacamole, two cheddars and pepper chutney
Ingredients:
- 5 green buns
- 5 beetroot burgers
- 250 g guacamole
- 5 slices of Hochland Cheddar
- 5 slices of Hochland Cheddar white
- 5 g natural green colouring
- 5 slices of tomato
- 100 g peppers cut in strips
- 100 g red onion, sliced
- 250 g pepper chutney
- 5 lettuce leaves
BUN (recipe for 6 pcs)
- 500 g wheat flour
- 1 and ¼ cups milk
- ½ small cube of yeast
- ½ tsp salt
- 1 tsp sugar
- 5 g natural green colouring
BEETROOT BURGER (recipe for 5 pcs)
- 3 medium beetroots
- 1 cup cooked millet groats
- 3 tbsp olive oil
- 1 tsp coconut oil
- 1 egg
- 1 minced garlic clove
- 2 tbsp breadcrumbs
- 2 tbsp sunflower seeds, roasted
- 2 tbsp lime juice
- 1 pinch chilli
- Salt to taste
GUACAMOLE
- 2 ripe avocados
- Juice from ½ lemon
- 2 garlic cloves
- 2 tbsp sour cream
- Salt, pepper to taste
PEPPER CHUTNEY
- 2 red peppers
- 1 tomato
- 1 red onion
- 2 sprigs of thyme
- 2 tbsp white wine vinegar
- 1 star anise
- 4 cardamom grains
- 4 grains of allspice
- 2 bay leaves
- Salt, pepper to taste
- 1 pinch sugar
Recipe step by step
- 1. Dissolve a teaspoon of sugar and the yeast in warm milk.
- 2. Wait a moment for the yeast to start working.
- 3. Then, using the flour, eggs, salt, food colouring and leavening agent, make a smooth dough with a food processor.
- 4. Cover with a cloth and let it rise for 45 minutes. After this time, form 120 g buns from the dough.
- 5. Place them on a perforated baking tray and steam in a convection oven for 15 minutes at 100% steam at 100°C.
- 6. Wash, peel and cut the beetroots into pieces, put them on a baking tray lined with parchment paper, pour over 2 tablespoons of olive oil, sprinkle with salt and bake in a preheated oven at 180°C for 30 minutes.
- 7. Once the beetroot is cooked, cool it down and grate it on a coarse grater, put it into a bowl, add the remaining ingredients and mix thoroughly, season to taste.
- 8. Form five burgers, place on a baking tray lined with parchment paper and bake in a preheated oven at 180°C for 30 minutes.
- 9. Place the tomato, onion and de-seeded pepper in the food processor, blend, pour into a saucepan and reduce with the spices and herbs.
- 10. When the chutney thinkens sufficiently, season it with wine vinegar, salt, sugar and pepper.
- 11. Put the avocado flesh into a bowl, add garlic, salt, pepper, sour cream and lemon juice. Mash everything together.
- 12. Cut the bun in half, brush the bottom half with guacamole, then top with lettuce, a hot beetroot burger, slices of Hochland Cheddar and Hochland Cheddar white and sliced crispy vegetables.
- 13. Brush the top of the bun with the pepper chutney and cover with the other half.