John Myers
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Green Core Burger with Chilli Potato Wedges and Three Kinds of Dips
The perfect green core burger with chilli potato wedges and three kinds of dips recipe with a picture and simple step-by-step instructions.
For the chilli potato wedges:
- 10 Pc. Potatoes
- Chilli from the mill
- Olive oil
- Rose peppers
- Salt and pepper
For the green spelled buns:
- 500 ml Vegetable broth
- 250 g Green spelled meal
- 1,25 Pc. Big onion
- 2,5 Pc. Garlic cloves
- 1,25 Bd Parsley
- Salt
- Pepper from the grinder
- 2,5 tbsp Oil
- 5 disc Cheese
- 5 disc Cucumber
- 5 disc Tomatoes
For the burger bun:
- 375 g Flour
- Flour for flouring the surface
- 2,5 tsp Dry yeast
- 25 g Sugar
- 200 ml Milk
- 56,25 g Butter
- Sesame (optional)
For the mojo rojo:
- 6 Pc. Peppers fresh
- 8 Pc. Garlic cloves
- 1 Can Tomatoes
- 4 tbsp Tomato paste
- 0,25 l Olive oil
For the guacamole:
- 2 Pc. Ripe avocados
- 2 Pc. Diced tomatoes
- 0,5 Pc. Lemon
- 2 Pc. Chopped garlic
- 1 tbsp Natural yoghurt
- Salt and pepper
For the blue cheese dip:
- 300 g Cream cheese double cream setting
- 6 tbsp Milk
- 1,5 Pc. Pear
- 75 g Chopped walnuts
For the chilli potato wedges:
- Wash the potatoes (organic quality) and cut into wedges. Then put in a large saucepan and add the spices and olive oil. Put the lid on and shake until all the crevices are well covered. Preheat the oven to 180 degrees and bake the potato wedges.
For the green spelled buns:
- Pour the hot vegetable stock over the green spelled meal and let it steep for about 20 minutes. If the mixture is still too firm after this time, add a little more vegetable stock.
- In the meantime, peel the onions and garlic cloves and cut into fine cubes. Sweat both with 1 tablespoon of oil in a pan and then add to the grain, as well as the eggs. Now season with the spices.
- Knead the mixture together thoroughly and form patties out of it.
- Heat the oil in a pan and fry the patties in it until crispy.
For the burger bun
- Mix the flour with the salt, sugar and yeast. Melt the butter with the milk (1 tablespoon should be left for later) and add to the flour mixture. Whisk an egg, also add to the flour mixture, mix everything well and knead into a soft dough on a floured surface.
- Divide the dough into 5 portions, shape each into balls and place on a baking sheet lined with baking paper. Press the balls flat on the baking sheet and cover and let rise for approx. 2 hours.
- For the glaze, whisk an egg with a tablespoon of milk and gently brush the risen rolls with it. Sprinkle some sesame seeds on top and bake at 170 ° C (fan oven) for about 15 minutes
Mojo Rojo:
- Core the peppers and cut into small pieces. Peel and chop the garlic. Put the chopped peppers with the garlic and tomatoes in a tall container and chop everything with a magic wand. Fill up with the olive oil until a fine mass is formed and now add the tomato paste. Season to taste with a big pinch of salt
Guacamole:
- Halve the avocados, remove the stone, use a spoon to remove the pulp and mash it with a fork to a fine pulp. Add the diced tomatoes, lemon juice, garlic and yoghurt and stir everything together. Season to taste with salt and pepper
Blue Cheese Dip:
- Mash the blue cheese with a fork in a bowl. Mix with the double cream cheese and milk. Peel the pear, remove the core and finely dice the pulp. Stir into the cream together with the chopped nuts. Season to taste with pepper and salt
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