Ingredients for Steak Burger Recipe
50 g eggs
3 g granulated sugar
25 g milk
2 g dry yeast
95 gr flour
1 g of salt
5 g butter
25 g beets
2 g black pepper
For baby zucchini pickles:
10 g mustard seeds
100 g baby zucchini
12 g white wine vinegar
25 g flour
150 g eggplant
1 g nutmeg
10 g mozzarella cheese
150 g milk
2 g of salt
2 g black pepper
For the crispy vegetables:
25 g bell pepper
25 g capia pepper
25 g carrots
How to Make a Steak Burger
For dough; First, open the yeast with milk. Then add the egg and mix. Add dry ingredients to obtain a homogeneous consistency.
Then add the oil and boiled beetroot and knead for 10 minutes.
Rest the dough for 1 hour at +4 degrees. Expand the bread without missing the yeast and add cheddar.
Then give the shape of hamburger buns and leaven. When it is fermented enough, bake in the oven at 180 degrees for 6 minutes.
Slice the baby zucchini and put them in a jar. Add other ingredients in it. Close your mouth so that it does not get air.
Keep the jar in the refrigerator at +4 degrees for 2 days. You can use it later.
For liked; Roast the eggplants on the stove and peel off their skins.
Cut them roughly to size. Take butter in a saucepan. Add flour and fry it.
When you get a yellow roux, add the eggplants and mix well. Then add the milk and grate the nutmeg.
When you get a homogeneous mixture, take it off the stove.
For crispy vegetables; Cut all the vegetables as thin as a hair and soak them in ice water for an average of half an hour, until they become curled.
For service; Cut beetroot and cheddar bread in half. Apply it to the bottom cover.
Add pickled baby zucchini on it. Then add the slices of tenderloin sealed in the pan and cooked with basting.
Add lots of crispy vegetables and pickled baby zucchini on top. Reapply the top cover and close it. Bon Appetit.