7 Summer Mains: A burger paired with Carrot chips

Preparation: 30 minutes

Cooking: 1h

Rest: 3h

For bread (if you don’t want to make your own, simply buy burger buns):
– 125 g of carrot juice
– 1/2 whole egg + 1 egg yolk
– 300 g flour
– 60 g of butter
– 30g sugar
– 10 g of fresh yeast
-1 tablespoon salt
– 1 tablespoon sesame
For garnish:
– 800 g of carrots
– 100 g of purple carrots
– 3 eggs
– 60 g old mimolette cheese
– 400g of onions
– 40g butter
– 40g sugar
– balsamic vinegar
– chives
– Salt and pepper

For bread:

1. Mix in a bowl all ingredients except egg yolk and sesame.
2. Make sure you get a smooth dough ball, let stand 2 hours.
3. Fashion 4 loaves of bread , place them on a baking sheet lined with parchment paper, and let rise for 1 hour.
4. Brush with egg yolk (mixed with a tablespoon of water and a pinch of salt soup), and sprinkle with sesame seeds.
5. Preheat oven to 180 ° with a bowl of water at the bottom, and bake bread for 18 to 20 minutes.

Let them cool on a rack .

For the filling:

1. Chop the onions and put them in a saucepan with the balsamic vinegar, salt, sugar, and half the butter.
2. Let stew for 30 minutes with 3 tablespoons of water, such that it is a soup.
3. Grate, season carrots and add 3 beaten eggs.
4. Cut the carrots using a cookie cutter and cook in a skillet over medium heat with a little butter for about 8 minutes on each side.
5. Cut bread into 2 halves and add a tablespoon of onion confit, then some purple carrot shavings and spring onion (finely chopped).
6. Put the puck carrot and a little salt.
7. Close the burger with the second half of the bread and grate mimolette.
8. Bake in the oven on grill mode for a few seconds until cheese browns.

Enjoy hot, with carrot chips!

Bon Appetit!

Continue reading our report on summer mains:

Cucumber Club sandwich with Mozzarella and Haddock

Tagliatelle with zucchini, arugula and a delicious herb sauce

Asparagus Hotdog with a béarnaise sauce

Chicken paired with carrot puree

Asparagus with green sabayon gratin

An assortment of Scallops and glazed carrots