Clown Burger and Confetti Salad

Preface:

1. A colorful recipe needs color! Here I made sure to work with natural colors / foods. So nothing with chemical powders, pastes or tinctures that are added separately. .. And how it is with color .. Disposable gloves are an advantage !! 😉

The buns:

1. First, the cooked beetroot is grated on the fine grater. Then make a smooth dough from all the ingredients.
2. At the beginning this is still a bit dry, but kneading dissolves the liquid in the beetroot and the dough becomes smooth. So don’t be impatient and add water, the dough would just be sticky in the end and then no longer workable.
3. Put the dough in a large bowl, just put the lid on and put the bowl in the oven. To trigger the yeast, switch the oven on to 30-35 ° top / bottom heat and let it warm up briefly, then switch it off again and let the dough rise for at least 1 hour (better 4 hours). ATTENTION: Do not exceed the temperature of 30-35 °, otherwise the yeast will die and the dough will be unusable.
4. After the rising time, divide the dough into 8 equal portions and shape them into balls. These work into flat slices between your fingers and place on a baking sheet. Brush with a little water and sprinkle with sesame seeds.
5. Put the tray in the oven and reheat it to 30-35 °, then switch it off again. Let rise for about 30 minutes, or until the blanks have grown significantly larger.
6. Take the tray out of the oven, preheat the oven to 200 ° top / bottom heat, switch back to 180 ° and insert the tray on the middle rail. Bake the buns for 20 minutes, remove them and let them cool.

The meatballs:

1. Drain the chickpeas well and finely chop the onion. Peel off the garlic clove / n, remove the seedling and press through the press.
2. Process all ingredients into a mass and let it steep for about 30 minutes. You can prepare them earlier, store them in the refrigerator and take them out when you need them.
3. Divide the mixture into 8 portions and form meatballs, fry slowly in oil.

The burger sauce

1. Peel off the garlic, remove the seedling and press through the press. Mix with all other ingredients and season with salt and pepper.
2. The sauce should be prepared a little earlier so that it permeates well. You can store them in the refrigerator.

The glazed onions:

1. Peel the onions and cut in half lengthways. Cut into half rings approx. 2 mm thick. Whether you take 2 or 3 onions is up to you. I can only say that 2 was a little too little for me.
2. Heat the oil in a pan and fry the onions until they are soft and lightly brown.
3. Season with salt and pepper and deglaze with a dash of balsamic vinegar. Allow the liquid to reduce.

The confetti salad:

1. Cook the quinoa according to the package insert with 1 teaspoon of herbal salt and allow to cool.
2. Drain the corn and peas, peel and finely chop the onion, peel the carrots and cut into thin slices.
3. Mix all ingredients and season well.
4. The salad can also be prepared in advance and stored in the refrigerator.

The assembly:

1. Once all the preparations have been completed and the meatballs (patties) are fried, you can assemble the burgers.
2. Cut the buns open and put some ajvar on the bottom. On top are 2 small lettuce leaves and then the meatball. If you are particularly funny, say Cheeeeeeese and put on some cheese. Now the glazed onions and the burger sauce, put the lid on and pinned the red tomato nose with the help of a toothpick.
3. Serve with confetti salad and leave to taste.
4. Also great for a carnival buffet or a children’s birthday party !!