Chef Rievkooche Burger

Ingredients for 4 servings:

• 3 large potatoes
• 1 small onion(s)
• 1 tsp salt
• ½ tsp nutmeg
• ¼ bunch parsley
• Oil for frying
• 100 ml soy milk (soy drink)
• 1 tsp salt
• 2 tsp lemon juice
• 2 tsp mustard, medium hot
• 125 ml rapeseed oil
• ¼ bunch chives
• ¼ bunch parsley
• cress
• ¼ bunch dill
• 1 kg apples, sour (e.g. Boskoop or Elstar)
• 1 organic lemon(s)
• 1 cinnamon stick(s)
• 4 tbsp sugar
• 2 large onions
• 5 tbsp flour
• 1 tbsp paprika powder
• Oil for frying
• 1 packet of dry yeast
• 2 tbsp cane sugar
• 120 ml water, lukewarm
• 170 ml plant milk (plant drink) (e.g. soy/rice/oat/spelt/almond milk), room temperature to lukewarm
• 2 tbsp oil, neutral (e.g. sunflower oil)
• 1 tsp salt
• 375 g wheat flour type 550
• Flour for the work surface and optionally for the baking tray
• some lettuce leaves
• 2 carrots, grated
• 2 tomatoes, sliced

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 10 minutes

Chef’s burger with potato pancakes, vegan mayonnaise, apple sauce and fried onions

For the potato pancakes, peel the onion and finely dice. Wash the parsley, pat dry, and finely chop. Wash and peel the potatoes, then coarsely grate them into a bowl. Season with salt and nutmeg and stir in the onions and parsley. Fill a pan with oil, covering the bottom of the pan if necessary, and heat the oil. Divide the potato mixture into four equal portions. Add them to the pan one at a time. Make sure they are not too thick, otherwise they will not crisp up and will still be raw in the middle. Fry until golden brown on both sides. Line a paper towel area and arrange the potato pancakes on top. A little tip: If you like them really crispy, have a pan of oil on the stovetop and briefly place the finished potato pancakes in the hot oil before assembling the burgers, then fry again. For the vegan herb mayonnaise, the soy milk and oil should be at the same temperature, so take the soy milk out of the fridge well in advance. Pour the soy milk into a tall, narrow blender, add the lemon juice, salt, and mustard. Finely chop the herbs and add them to the blender. Place the immersion blender in the blender so that it is at the bottom of the blender. Now blend on high, pouring in the oil in a thin stream from the side. Try not to move the blender, just blend briskly. Once all the oil is in the blender, very slowly pull the blender up the side, then move it back and forth for a while until it forms a homogeneous, firm, whitish-creamy mass. The mustard and possibly the soy act as an emulsifier. If the mayo just doesn’t set, place the blender back on the bottom of the blender and blend without moving it. Add a little more oil and blend for a few minutes using up and down movements. This should ensure that the emulsification is complete. For the applesauce, peel, quarter, and core the apples. Cut the apple quarters into 2 cm pieces. Wash the lemon and thinly peel 1 large piece of lemon zest. Squeeze the juice and mix with the apples. Bring 5 tablespoons of water to a boil in a saucepan with the lemon zest, cinnamon, sugar, and apples. Cover and simmer the apples over low heat for about 15 minutes until soft. Remove the lemon zest and cinnamon. Finely puree the apples with a hand blender or mash them with a fork. The applesauce makes a wonderful preserve or can be frozen. For the fried onions, peel the onions and cut them into 2 mm thin half rings. Carefully separate each ring so that each ring is separate. Meanwhile, heat the oil in a saucepan to approx. 160-170°C (fill the pan to about 5 cm). You can also use a deep fryer. Mix the onions and flour. Do not squash, as otherwise the juice will leak out and the flour will clump. When the oil is hot, remove any excess flour from the onions and fry them, one at a time, until golden brown. Be careful, they burn quickly! Remove them with a slotted spoon and place them on kitchen paper to absorb any excess oil. For the burger buns, stir the yeast and brown sugar into the lukewarm water and let stand for 5 minutes. Measure out the plant-based milk and oil, add the yeast mixture and mix everything lightly. Put the salt and flour in a mixing bowl and add the liquid. Knead for 5 to 7 minutes using a food processor or a hand mixer with the dough attachment. Cover the mixing bowl with the dough with a tea towel and let the dough rise until it has roughly doubled in size (about 1 hour). Remove the dough from the mixing bowl with a spatula, place it on a floured work surface and knead briefly by hand. Divide the dough into 8 equal portions. Form the dough portions into firm balls, place them on a floured or parchment-lined baking sheet, and let them rise for another 30 to 40 minutes, until they reach the size of hamburger buns. Preheat the oven to 190°C (top/bottom heat). Bake the buns for 15 to 18 minutes. Assemble the Rievkooche burgers: Halve the required 4 buns and spread the bottoms with the herb mayo. Layer lettuce leaves, grated carrots, and tomato slices on top. Then place the Rievkooche on top, spread with applesauce, and sprinkle with fried onions. Place the bun lids on top and secure with skewers.