Veggie burger Indonesian style

Ingredients for 6 servings:

• 300 g wheat flour type 550
• 2 eggs
• 30 g butter, melted
• 200 ml milk, lukewarm
• ¼ cube of fresh yeast
• ¾ tbsp sugar
• ½ tsp salt
• 1 tbsp sesame seeds, black and white
• 2 cup(s) rolled oats, wholegrain
• 1 handful of peanuts, salted
• 400 g broccoli
• 3 dates
• 1 clove(s) garlic
• 1 piece(s) ginger root, fresh
• 2 tbsp Ketjap Manis (Indonesian sweet soy sauce)
• salt and pepper
• chili
• Oil for frying
• 1 can peanuts, salted
• 1 lime(s)
• 2 cloves garlic
• 1 piece(s) ginger, thumb-sized
• 1 tbsp sambal oelek
• 1 tbsp ketjap manis
• 1 mango(s)
• 1 bunch coriander, fresh
• 2 spring onions
• chili
• Lime juice
• Prawn crackers (Kroepoek)
• cucumber(s)
• lettuce heart(s)
• onion(s), red

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Burger buns (store-bought buns can also be used, of course): Mix the warmed milk with the yeast, sugar, and melted butter. Mix the flour with the salt and, after waiting 2-3 minutes, add the milk-yeast mixture and one egg. Then knead the mixture into a dough. If the dough is too sticky or firm, you can adjust this with a little flour or milk. The dough should then be kept warm for 1 hour to rise. After this time, knead the fluffy dough again and then form fist-sized buns, which then rise for another 30 to 45 minutes. Brush the risen buns with beaten egg and sprinkle with sesame seeds. Finally, bake the dough pieces in a preheated oven at 180 degrees Celsius for about 20 minutes. Veggie patties: Grind half of the oats together with a handful of peanuts, three dates, and a clove of garlic in a blender until a fine flour forms. Cook the broccoli until soft (not too crunchy), rinse, and cut into small pieces. Then stir the broccoli into the oatmeal and peanut mixture. Add the whole oats, grated ginger, and a tablespoon of ketjap manis. Season with salt, pepper, chili, ginger, and ketjap manis to taste, and knead the mixture into a dough. Let it rest for about 10 minutes, then form into equal-sized patties. Fry the patties in a non-stick pan with oil on both sides. Satay sauce: Grind the peanuts in a blender until relatively finely ground. Sauté the crushed garlic and grated ginger, deglaze with the juice of half a lime, add the ground peanuts, 1 tablespoon of ketjap manis, and 1 tablespoon of sambal oelek, and mix everything together. Gradually add a little water to the peanut mixture until it reaches a creamy consistency. Mango salad: Mix the diced mango, a handful of spring onions, and the torn cilantro together, and season with lime juice and chili. Burger construction: Place the satay sauce on the bottom half of the bun, then the patty, then the mango salad, then a little kroepoek, 2 slices of cucumber, the red onions, the lettuce, and finally the top half of the bun. Secure the burger with a wooden skewer or chopsticks.