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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.