Food Friday - The Beast Burger
Today is International Hamburger Day, the best day to try our riders’ favourite burger recipe: the Beast Burger! Below you will find the recipe of our Performance Chef Ien Vitse.
The Beast Burger is our riders’ favourite burger recipe. Besides minced beef, this burger contains mushrooms, breadcrumbs, mustard and paprika for extra flavour and filling. This makes for an even bigger and very tasty juicy burger. It also makes it even more nutritious than the normal one.
We serve the burger on a nice big bun with salad, grilled vegetables (courgette, aubergine and sweet pepper) and fried honey onions. Of course, it is topped with a nice dollop of ketchup. The finishing touch is the saffron mayo made from saffron, vegan mayo (or semi-skimmed cottage cheese) and garlic. As a side dish, we serve the burger with potatoes from the oven with rosemary.
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Ingredients (4 persons)
For the burgers:
- 500 grams of crushed mushrooms
- 2 onions
- 200 grams of breadcrumbs
- 300 grams lean minced beef
- 20 grams Dijon mustard
- 2 eggs
- 1tsp smoked paprika (or more to taste)
- Italian herbs
- Pepper and salt
For the roasted potatoes:
- 900 grams of potatoes
- A few sprigs of rosemary
For the salad:
- 4 sliced tomatoes
- 1 jar of sliced gherkins
- 120 grams mixed lettuce
- 80 grams grated carrot
For the honey glazed onions:
- 2 onions
For the vegan mayonnaise:
- 120 grams of organic mayonnaise without egg (or half-full cottage cheese)
- 2 cloves of minced garlic
- Saffron (powder or half a thread)
Other:
- 800 grams grilled vegetables (frozen)
- 4 hamburger buns
- Ketchup
Preparation method
Preparation time approx. 60 minutes
- Start by making the burgers. Throw the mushrooms and two onions in a blender and chop them completely. Put a large frying pan on the fire and fry the mushroom mixture until dry. This will take some time. Season with pepper, salt and plenty of Italian herbs. Once dry, allow to cool on a large plate.
- Now mix all the other ingredients for the burgers into the mushroom mixture. Season well and shape into four equal burgers. Briefly fry the burgers in the pan over a high heat. Place them in the oven at 200°C 15 minutes before serving, when they are done and still a bit juicy.
- Cut the potatoes into chunks and boil them if necessary. Mix in a large baking dish with the rosemary and sprinkle with olive oil. Bake for a further 20 minutes in a preheated oven at 200°.
- Cut up all the vegetables for the salad, but keep them separate. This way, everyone can fill their burger as they like.
- Cut the remaining onions into rings and fry them nicely brown in some fat. Season with pepper and salt.
- Mix the vegan mayonnaise with the minced garlic and saffron powder. Do you only have saffron threads in your home? Then boil a little water and soak a few threads in a tablespoon of hot water. Then mix it into the veganaise.
- Heat the grilled vegetables for 20 minutes at 200° in the oven.
- Toast the burger buns in the oven for 2-3 minutes.
- Cut the burger buns in half and top with the salad, grilled vegetables and caramelised onion and finish with a dollop of ketchup and vegan mayonnaise. Serve with roasted potatoes.
Enjoy your meal!
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