ALPE PRAGAS - MON-FRI: 8:00 - 12.00 & 13.00 - 18.00 | SAT: 09.00 - 12.30 & 13.30 - 18.00 | SUN: CLOSED
PUMPKIN BURGERS WITH APPLE AND ONION CHUTNEY
INGREDIENTS
150 g 00 flour
85 g Manitoba flour
30 g sugar
20 g butter
2 beaten eggs
3 g dry yeast
300 g pumpkin
4 tbsp potato flakes
4 tbsp finely chopped soffritto vegetables (carrot, celery, onion)
4 tbsp breadcrumbs
Olive oil
120 g cream cheese
1/2 apple
4 lettuce leaves
160 g apple and onion chutney
- Mix the two types of flour with the sugar and dry yeast. Add the melted butter, half an egg, and 100 ml lukewarm water. Combine and knead the dough. Add salt and continue kneading until smooth and elastic.
- Shape the dough into a ball, place it in a bowl, cover with a cloth, and leave to rise in a warm place until doubled in size.
- Sauté the chopped soffritto vegetables in a pan with a little olive oil and a pinch of salt. Add the finely diced vegetables and cook until soft.
- Mash the vegetables, then mix in the potato flakes and one egg. Season with salt and pepper, then shape into four burger patties. Coat them in breadcrumbs and set aside.
- Divide the dough into four portions, roll each into a smooth ball, place them on a baking tray lined with baking paper, and let them rise again until doubled in size.
- Brush the buns with the remaining beaten egg, sprinkle with pumpkin seeds, and bake in a preheated oven at 170°C for about 20 minutes.
- Afterwards, fry the burger patties in a pan with a little olive oil until golden brown.
- Halve the buns, spread with cream cheese, and layer with lettuce, the vegetable burgers, thin apple slices, and apple and onion chutney. Serve and enjoy!
