THE GAME CHANGERS BURGER
Spinach/Beetroot Burger Bun RECIPE
(Just replace the vegetable in the recipe)
Activate the sugar, yeast, and warm water in a small bowl for about 5-7 minutes.
In the meantime, prepare the other ingredients then blend the spinach and water until it becomes a puree.
In a large bowl, lightly whisk the flour, sugar, and salt. Add the 3 tablespoons of chickpea flour + 3 tablespoons of water, oil, and activated yeast then mix all the ingredients. Pour the spinach puree and continue mixing then transfer to a floured surface.
Knead up to 7-10 minutes or until it becomes soft by adding some flour if necessary. Afterwards, form it into a ball and put it in a greased bowl.
Cover the bowl with plastic wrap and a towel. Put it in a warm place until it doubles its size. Punch the dough to remove the air then transfer to a floured surface.
Divide into six pieces or whatever size you want. Form them into balls and arrange them in a baking pan. Cover and let it rise for the second time until it doubles its size.
Brush the top with egg white then sprinkle with sesame seeds. Bake in the preheated oven at 180C for 25 to 30 minutes or until the top becomes golden brown.
Let it cool down and serve.
Cook the lentils in bowling water by 90 minutes, then let them drain properly and let them cool down.
Cook the quinoa in bowling water by 60 minutes, then let them drain properly and let them cool down.
Chop the mushrooms in little pieces.
Smash all the ingredients (quinoa/mushroom/ lentils/ butter/ salt & pepper/ garlic/ flour) until they get homogenized.
Knead and keep the patty in a plastic wrap, then let it stand by 1 hour in the fridge.
After 1 hour, take it from the fridge and form it into balls to cook them on the grill.