Recipe preparation
- 1Preparate the buns :
- 2Pour the water and the milk into the stainless steel bowl. Add the butter cut into pieces, the lightly beaten egg and the salt. Finally, pour the sifted flours and the yeast. Knead using the dough hook, for 90 seconds at speed 1 and at 5 minutes at speed 2.
- 3Cover the bowl with a damp cloth and set aside to rise for 30 minutes, in the kitchen. Knead the dough again for 5 minutes, at speed 2. Place the dough on a lightly floured work surface.
- 4Divide the dough into 4 equal parts and shape 4 round buns. Arrange them on a tray covered with baking parchment. Pre-heat the over to 210° (gas mark 7).
- 5Brush the 4 buns with egg white and sprinkle them with seeds. Bake the burger buns for 15 to 20 min. Remove them from the oven and allow them to cool prior to cutting them in half and buttering them.
- 6Preparate the vegetables :
- 7Set the grill to 180° and pre-heat it for 20 minutes. Once the green indicator lights up, toast the buns, buttered side up, for approximately 3 minutes. min.
- 8Rinse and cut the peppers into slices. Cut the tomatoes in two.
- 9Grill all of the vegetables with the sprig of rosemary.
- 10Make the burgers by equally distributing the tapenade, soft white cheese, grilled vegetables and sesame seeds on all four half buns.
- 11Assemble by placing the top buns and serve immediately.
- 12Replace the peppers with yellow and green courgettes cut into thin slices.
Grilled Vegetables Veggie Burger
Medium
Less than 1 hour
Main dish
Réalisé avec Crea Chef Master Pro
Ingredients
- 1 red pepper
- 1 yellow pepper
- 200 g of differently coloured tomatoes
- 1 sprig of rosemary
- 100 g of Madame Loïc cheese
- 50 g of tapenade
- 2 tbsp of grilled sesame seeds
- 40 g of butter
- Salt and pepper
- For the buns :
- 5 cl of water
- 8 cl of lukewarm milk
- 20 g of soft butter
- 1 egg
- 150 g of buckwheat flower
- 100 g of special homemade bread flour
- 1 ½ tsp of salt
- 1 ½ tsp of baker's yeast
- 1 egg white
- 20 g of sesame seeds
- 20 g of poppy seeds
- Tips : Replace the tapenade with aubergine caviar or hummus.
Recipe preparation
- 1Preparate the buns :
- 2Pour the water and the milk into the stainless steel bowl. Add the butter cut into pieces, the lightly beaten egg and the salt. Finally, pour the sifted flours and the yeast. Knead using the dough hook, for 90 seconds at speed 1 and at 5 minutes at speed 2.
- 3Cover the bowl with a damp cloth and set aside to rise for 30 minutes, in the kitchen. Knead the dough again for 5 minutes, at speed 2. Place the dough on a lightly floured work surface.
- 4Divide the dough into 4 equal parts and shape 4 round buns. Arrange them on a tray covered with baking parchment. Pre-heat the over to 210° (gas mark 7).
- 5Brush the 4 buns with egg white and sprinkle them with seeds. Bake the burger buns for 15 to 20 min. Remove them from the oven and allow them to cool prior to cutting them in half and buttering them.
- 6Preparate the vegetables :
- 7Set the grill to 180° and pre-heat it for 20 minutes. Once the green indicator lights up, toast the buns, buttered side up, for approximately 3 minutes. min.
- 8Rinse and cut the peppers into slices. Cut the tomatoes in two.
- 9Grill all of the vegetables with the sprig of rosemary.
- 10Make the burgers by equally distributing the tapenade, soft white cheese, grilled vegetables and sesame seeds on all four half buns.
- 11Assemble by placing the top buns and serve immediately.
- 12Replace the peppers with yellow and green courgettes cut into thin slices.