Rustique Burger

The filling consists of:

-Mayonnaise

-Lettuce

-Red Sauerkraut

-180gr Beef Patty

- Provolone Cheese

-Potato Patty (Recipe Below)

-Persimmon Sauce (Recipe Below)

For the persimmon sauce:

Ingredients:

-200gr peeled persimmons pureed

-15ml water

-100gr sugar

-splash of lemon

-pinch of salt

Method:

In a saucepan add the persimmon puree and water. Whisk until it starts boiling.

Once it starts boiling, keep whisking for 3 minutes.

Then add in the sugar, lemon and salt and bring to a boil.

Once it starts boiling again, reduce the heat to medium and let it cook for 15 minutes until the sugar dissolves and the sauce is reduced. Keep stirring regularly.

Set aside to cool for at least 4 hours.

For the buns:

-400gr bread flour

-20gr sugar

-6 gr salt

-6gr yeast

-100gr yogurt

-200gr warm milk

-1 egg

-40gr unsalted butter softened

Method:

1.Mix the bread flour, sugar salt and yeast in the bowl of your stand-mixer.

2.Add in the yoghurt and milk.

3.Knead for 2 minutes until you have a rough dough ball

4.Add in the egg and softened butter and knead in your stand-mixer for 10 more minutes

5.If the dough still sticks to the sides of the bowl and not only the bottom, add 1 TBS of flour and knead until it is incorporated.

6.Shape the dough into a ball

7.Transfer in an oiled bowl and let proof for 1-2 hours until double.

8.When the dough has proofed, punch it down to degas it

9.Divide to 140gr pieces and shape into balls

10.Tranfer to a baking sheet lined with parchment paper

11.Press them with your palm a little, to make the a little bit like discs

12.Let proof for 40 minutes

13.Meanwhile preheat your oven to 190C-200C (depending on your oven's power)

14.Before baking, egg wash the buns (1 egg yolk diluted with 1TBS milk).

15.Bake for 20 minutes or until their tops are golden brown

16. After removing from the oven and while still hot, brush the buns with some melted butter

Let cool and start preparing your burger

For the potato patty:

Ingredients:

-200gr cold mashed potatoes

-1 egg, beaten

-30gr all purpose flour

-1-2 tbsp olive oil for frying

Method:

1. In a bowl mix mashed potatoes and flour.

2. Mix in the egg.

3. Preheat a pan on medium heat with some olive oil.

4. Keep your hands lightly floured and roll 2 tbsp potato mixture into a ball.

5. Gently flatten it into a patty about 1/2 inch thick.

6. Repeat with the rest of the mixture.

7. Place up to 4 potato patties in skillet and cook for 2-3 minutes per side, or until golden brown and crisp on both sides and heated through

For the burger patty:

-Fry the beef patty on the first side for approximately 4 minutes for medium rare. Sprinkle salt and pepper on its top while it cooks.

-Flip the patty and fry for another 4 minutes (until internal temperature is 60C. Note that the cooking time will vary depending on the patty’s thickness). While it cooks, sprinkle salt and pepper on that side too and add provolone slice so that they melt on top of it.

-Remove from the pan and set aside to rest.

Slice a bun and butter the inside of buns. Grill them.

Spread mayonnaise on the inside of the bun.

Assemble in that order:

-Lettuce

-Red Sauerkraut

-180gr Beef Patty

- Provolone Cheese

-Potato Patty

-Persimmon Sauce

Enjoy!

#burger #homemadeburger #artisanalburger #autumndinner