Ingredients
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For the meat patty:
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150g minced beef
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150g zucchinigrated
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1 tbsp of fresh herbschopped
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a pinch of salt & black pepper
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10ml olive oil
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For the veggie patty:
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100g sweet potatoes
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100g red lentils
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½ tsp of curry powder
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½ tsp of paprika powder
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a pinch of fresh thyme & oregano
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1 tbsp of breadcrumbs
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1 tbsp of olive oil
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a pinch of salt
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a pinch of pepper
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For the filling:
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50g baconsliced
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40g fresh saladlittle spinach or rocket salad
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1 little red onionsliced
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1 fresh cucumber
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For the vegan mayo:
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60g almond drinksugar free
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10ml olive oil
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100g sunflower oil
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a pinch of salt
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1 tsp of lemon juice
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1/2 tsp of turmeric powder
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For the buns:
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150g manitoba flour
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100g pastry flour
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125ml fresh mineral water
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25ml seed oil
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6g fresh yeast
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5g salt
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milkfor a glossy surface
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mixed seedspumpkin, sesame, sunflowers...
Directions
This recipe puts everyone in agreement: prepare soft buns and fill them with meat or with vegan patties. Add some vegan mayo and surprise your guests!
Ingredients
For the meat patty: |
|
| 150g minced beef | |
| 150g zucchini | |
| 1 tbsp of fresh herbs | |
| a pinch of salt & black pepper | |
| 10ml olive oil | |
For the veggie patty: |
|
| 100g sweet potatoes | |
| 100g red lentils | |
| ½ tsp of curry powder | |
| ½ tsp of paprika powder | |
| a pinch of fresh thyme & oregano | |
| 1 tbsp of breadcrumbs | |
| 1 tbsp of olive oil | |
| a pinch of salt | |
| a pinch of pepper | |
For the filling: |
|
| 50g bacon | |
| 40g fresh salad | |
| 1 little red onion | |
| 1 fresh cucumber | |
For the vegan mayo: |
|
| 60g almond drink | |
| 10ml olive oil | |
| 100g sunflower oil | |
| a pinch of salt | |
| 1 tsp of lemon juice | |
| 1/2 tsp of turmeric powder | |
For the buns: |
|
| 150g manitoba flour | |
| 100g pastry flour | |
| 125ml fresh mineral water | |
| 25ml seed oil | |
| 6g fresh yeast | |
| 5g salt | |
| milk | |
| mixed seeds | |
Note: The ingredient quantities are not compatible with Mini Breadmaker SD-PN100 - find suitable recipes for PN100 (Smaller bread size) here
Steps
|
1
|
To prepare the meat patty, mix meat, salt, pepper, herbs and grated zucchini; oil your hands and form the patties. |
|
2
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To prepare the veggie patty, peel the potatoes, chop them and boil them in hot water for 15 minutes. Drain the potatoes. Put a tablespoon of oil in a pan and cook the lentils for 3-5 minutes. Then, add hot water and cook the lentils for another 20 minutes, mixing occasionally. Season it with salt and pepper and allow to cool. |
|
3
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Mix sweet potatoes, lentils and fresh herbs in a bowl. Add salt, pepper and breadcrumbs, oil your hands and form the patties. |
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4
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Put the patties on the grill tray. Cook them for 20 minutes using COMBI 2, turning them halfway through, until they become golden and crusty. |
|
5
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To prepare the buns, mix pastry flour, Manitoba wheat flour, water, oil and yeast ain the breadmaker. Add the salt at last. |
|
6
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Select the BREAD KNEADING program and let it knead for 10-12 minutes, in order to form a compact and soft ball of dough. Let it rise in a bowl for about 3 hours. |
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7
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Divide the dough in three smooth little balls. Brush their surface with some milk and spread some seeds on them. |
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8
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Select the OVEN program. Preheat to 220°. Cook the buns on the grill tray on the medium position for 10 minutes. Then, move the grill tray to the medium position. Select the GRILL 1 program and cook the buns for another 5 or until golden. |
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9
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To prepare the vegan mayo, blend together almond drink, seeds oil, salt, lemon juice and turmeric powder with a hand blender, until you make a soft cream. |
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10
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Cut the buns in half and fill them with the vegan mayonnaise, the meat patty, some salad, red onion, some slices of cucumber and bacon. If you prefer a vegan option, fill them with the vegan patty. Enjoy! |
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