7 Summer Mains: A burger paired with Carrot chips
Take a look at your classic burger revamped with an infusion of carrot chips- perfect for a summer main.
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:
- Mix in a bowl all ingredients except egg yolk and sesame.
- Make sure you get a smooth dough ball, let stand 2 hours.
- Fashion 4 loaves of bread , place them on a baking sheet lined with parchment paper, and let rise for 1 hour.
- Brush with egg yolk (mixed with a tablespoon of water and a pinch of salt soup), and sprinkle with sesame seeds.
- 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:
- Chop the onions and put them in a saucepan with the balsamic vinegar, salt, sugar, and half the butter.
- Let stew for 30 minutes with 3 tablespoons of water, such that it is a soup.
- Grate, season carrots and add 3 beaten eggs.
- 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.
- Cut bread into 2 halves and add a tablespoon of onion confit, then some purple carrot shavings and spring onion (finely chopped).
- Put the puck carrot and a little salt.
- Close the burger with the second half of the bread and grate mimolette.
- 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
