Thursday, April 25, 2013

Veggie burgers with coleslaw (and my first food post ever!)

I asked on facebook whether you'd like me to post savory (food!) recipes every now and then. Most people answered "YES!", and I must say I was very relieved. This blog will ALWAYS be a baking blog, but you know, I eat food too. Everyday actually. So why not post about it? If you don't like me posting about food, you'll have to look away for a little while - or pretend that these are semlor, or something. They're almost the same.. hehe. Making hamburger buns was definitely a first for me. I must say I'm not sure these are the hamburger buns. The search continues. I think I want to make a somewhat lighter, more brioche-like bun. Smitten Kitchen-Deb seems to know a lot about hamburger buns, and this is her favorite recipe. Next time.

Hamburger buns 
makes 16
As I mentioned before, these are not the perfect hamburger buns but they are pretty darn good anyway.

50 g fresh yeast
50 g butter
250 ml (slightly more than 1 cup) water
250 ml (slightly more than 1 cup) milk
10-11 dl (approximately 4 1/4 - 4 1/2 cups) all purpose flour
1 tsp salt

1 egg
Sesame seeds

Crumble fresh yeast into a large bowl. Melt butter in a sauce pan, then add milk and water and heat to 37°C (99F). Pour a little of the luke warm mixture over the yeast. Stir until dissolved, then add the rest of the liquid. Add about four cups of the flour, using the dough hook (or your hands of course), and mix until dough comes together but is still a bit sticky. Cover bowl with a towel and let rise for 45 minutes.  Line two baking sheets with parchment paper. Divide dough into 16 equal parts. Gently roll each into a ball and put on baking sheet (with lots of space in between). Cover with a towel and let rise for 30-40 minutes.
Preheat oven to 225°C (430F) with a rack in the center. Beat the egg and brush on top of buns. Sprinkle with sesame seeds. Bake for about 10-12 minutes.

Beet burgers 
Makes 6-8
400 g beetroot
200 g carrot
1 small red onion
100 g rolled oats
2 medium eggs
1 tsp salt
Pepper, to taste
Pinch of cayenne pepper
A few fresh oregano sprigs

Peel the beets and carrots, then grate them on the large holes of a box grater. Finely dice the red onion. Put beets, carrots and onion in a large bowl and stir in rolled oats. Let stand for 20 minutes, stirring every now and then. Stir in remaining ingredients.
Heat oven to 200°C (390F).
Divide the mixture into 6-8 equal portions and shape into patties. Coat the bottom of a wide skillet with oil and heat over high heat. Carefully add the burger patties. Cook until golden, 2-3 minutes on each side. Put burgers on a baking sheet with parchment paper and bake in oven for 15 minutes.

2 1/2 cups thinly sliced cabbage
2 small carrots, coarsely grated
1 small red onion, thinly sliced
3 tbsp mayonnaise
3/4 cup creme fraiche
1-2 tsp honey mustard
Salt and freshly ground pepper

Put the sliced cabbage, grated carrots and sliced onion in a large bowl. Add mayonnaise, creme fraiche, mustard, salt and pepper.

Serve with:
or whatever you prefer..

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