Burger of the month: June
Updated: Jun 24, 2021
I used to design a new burger in my bistro every month. I just miss a bit of creative romping around, that's why I just decided to make a great burger for my blog every month. Of course, the recipe now looks quite complex with all the components, but they can all be prepared well if you want to start the day before or swap for purchased ingredients.
June is Pride Month. And if you look at the comment sections on social media, then it is still absolutely necessary to have this month and Pride parades, when people are freaking out because some football player is wearing a rainbow armband.
That's why this month's burger should be beautifully colorful, based on the unicorn burger I designed back then to raise money for an LGBTQ + organization.
Fluffy pink buns, creamy purple coleslaw, fresh cucumber & tomato, a spicy green patty made of peas, curly carrots, delicious (uni)corn aioli sauce and also a little glitter make this burger an eye-catcher. ;)
Duration: around 5 hours
Makes 6 burgers
100g warm water
21g fresh yeast (1/2 cube)
400g wheat flour
100g beetroot juice
25g butter alternative
350g frozen peas
45g soy flour
35g fresh onion
15g fresh parsley
10g yeast flakes
12g curry powder
15g vegetable stock powder
6g locust bean gum powder
3g baking powder
(Uni)corn aioli sauce
75g (soy) milk
1g white pepper
1g paprika powder
Garlic to taste
300g red cabbage
40g chopped onion
100g orange juice
10g Dijon mustard
optionally a little grated orange peel
I prefer to prepare the patties the day before, as they should get really firm in the freezer. Of course, this also works if you do them on the same day, but then you should definitely start with them. All the ingredients are simply mixed in a food processor to form a smooth dough, divided into 6 portions and then formed into patties with moistened hands. It is best to place the patties on a board lined with baking paper and then put the board in a freezer bag. Then the patties are allowed in the freezer until they are fried later or the next day. I like to use the peas while they're still frozen, because it makes the doug a little easier to work with. But if you have the feeling your food processor wont stand a chance you can of course let them thaw first.
The buns then take the longest the next day.
You can mix the yeast, sugar and water in a bowl.
Then add the flour, the butter alternative, salt and the beetroot juice.
Now knead the dough with a machine for about 8-10 minutes. It takes a lot longer by hand and you will probably need around 10-15 minutes. If you absolutely cannot handle the dough, you can of course still add a little flour little by little until you get a smooth dough and can make a "gluten window". If you can separate a small part of the dough and pull it apart with your fingers until it becomes very thin, almost transparent like a "window", without tearing directly, then the gluten in the dough has developed well enough.
Then the dough can rise in a lightly greased bowl, covered, for about 45 minutes in a warm place until its volume has roughly doubled.
That gives us enough time to make the (uni)corn aioli.
I just used a purchased mayo for this, of course you can also just make one yourself according to your favorite recipe. The mayo is then simply mixed with the corn and the remaining ingredients to create a nice smooth sauce. If you have one, pour it into a squeeze bottle and then put the sauce in the cold until you need it later.
The Coleslaw can also be made now so it has a little bit more time to marinate.
Cut the red cabbage into as fine strips as possible, chop the onion very finely and knead it with all the other ingredients (except for the mayo). Knead for 1-2 minutes and then let the red cabbage stand for 10 minutes. The acidity of the orange juice helps it to be a little softer. Then the liquid is poured off and the red cabbage mixed with the mayo (and optionally with grated orange peel for a little more orange note). The Coleslaw is then allowed to wait in the refrigerator for its use.
The dough should have risen properly in the meantime and can now be divided into 6 buns of the same size and then shaped. The dough pieces can then rise again for 45 minutes in a warm place, covered, until their volume has roughly doubled.
Then you can preheat the oven to 150°C convection.
Beetroot loses its color when heated and turns brown. Of course, we want to prevent this as much as possible with such a colorful burger.
That's why the buns are first baked for 5 minutes and then covered with some aluminum foil so that they don't get so much heat from above. Then they are baked for another 13-14 minutes.
Then all the main components for the burger are actually ready. Now quickly cut some cucumber & tomato into small pieces, prepare the carrot curls with a spiral cutter and let some oil get hot to fry the patties.
Now get the patties out of the freezer and put them one after the other, still frozen, in the deep fryer / your pot. The oil has to be really hot, around 170-180°C, so that the patties don't fall apart, a little bit like making Falafel. When they've got a nice tan on the outside, they're done.
Then the sliced bun halves are brushed with a little melted / soft butter alternative or simply with a little oil and also briefly grilled / roasted in a pan.
Then it's time to put it all together. The upper half is now generously coated / covered with the (Uni)corn aioli and a portion Coleslaw is placed on the lower half. Feel free to squeeze the coleslaw out a little so that all the liquid doesn't make the bun too mushy. The cucumber is then added to the coleslaw, followed by the pattie, the tomato, curly carrots (I have a cutter for those, but Julienne stripes work just fine) and some more sauce. Then fold the burger up and if you want, add some edible glitter on top
Aaand your Pride Month burger is ready.
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