Vegetarian burger with sesame portobello

Name: Vegetarian burger with sesame portobello
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 150 ml Milk; 8 g fresh yeast; 1 1/2 TSP. Sugar; 125 g Flour; 300 g purple potatoes; 3 Egg yolk (size M); 25 g + 1 tsp + 1 tbsp butter; 7-10 Tbsp Salt; 7-10 Tbsp ground nutmeg; 1 TABLESPOON Sesame seed; 1 TEASPOON grainy mustard; 5 spring onions (approx. 30 g each); 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 4 Portobello mushrooms (about 50 g each); 50 g Alfalfa sprouts; 7-10 Tbsp Flour

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

150 ml Milk
8 g fresh yeast
1 1/2 TSP. Sugar
125 g Flour
300 g purple potatoes
3 Egg yolk (size M)
25 g + 1 tsp + 1 tbsp butter
7-10 Tbsp Salt
7-10 Tbsp ground nutmeg
1 TABLESPOON Sesame seed
1 TEASPOON grainy mustard
5 spring onions (approx. 30 g each)
3 TABLESPOONS Oil
7-10 Tbsp Pepper
4 Portobello mushrooms (about 50 g each)
50 g Alfalfa sprouts
7-10 Tbsp Flour

Directions

1
For the burger buns, heat 50 ml of milk lukewarm. Dissolve yeast in it while stirring. Add 1 teaspoon sugar and 80 g flour and stir. Cover the dough and let it rise in a warm place for about 30 minutes
2
Meanwhile wash the potatoes and cook them in boiling water for about 20 minutes, drain, rinse and peel them. Add 45 g flour, 2 egg yolks, 25 g butter and 1 pinch of salt to the pre-dough. Mix with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise for another 30 minutes
3
Heat 100 ml milk and 1 teaspoon butter in a saucepan. Add the potatoes and mash them to a coarse mash. Season with salt and nutmeg. Roll out the dough on a floured work surface about 2 cm thick. Cut out 4 circles of dough (approx. 40 g each) and let them rise for another 20 minutes. Mix 1 egg yolk with 1 tbsp. water. Place the dough circles on a baking tray lined with baking paper and brush with the egg yolk mixture. Sprinkle with sesame seeds and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 15 minutes. Let them cool down
4
In the meantime, stir 1 tablespoon butter and mustard until smooth. Clean and wash spring onions and cut into large pieces. Heat 1 tablespoon of oil in a pan. Fry the spring onions for about 3 minutes, turning them over. Sprinkle 1/2 tsp. sugar over it and let it caramelise briefly. Season with salt and pepper. Cool down on a flat plate. Clean the mushrooms while removing the stalk. Heat 2 tablespoons of oil in a frying pan. Sauté the mushrooms in it for 2-3 minutes on each side. Season with salt and pepper. Let also cool down
5
Cut the burger buns in half horizontally. Roast on the cut surface in 4 portions in a large hot pan for about 1 minute. Spread the roll halves with the mustard butter. Spread the mashed potatoes on top. Cover one roll with a mushroom, 1/4 of the spring onions and sprouts. Place the top of the roll on top. Process remaining rolls and ingredients in the same way
6
Waiting time approx. 1 hour