Ingredients:
Biasol Burger Buns:
- 1 egg
- 80g sugar
- 30g unsalted butter, softened
- 2g salt
- 60ml vegetable oil
- 240ml milk
- 510g strong white bread flour
- 50g Biasol (milled malted grains)
- 10g dried yeast
- Extra virgin olive oil, for brushing
- Mixed seeds, for sprinkling
Beet & Beef Burgers:
- 900g beef mince
- 100g raw beetroot, coarsely grated
- Salt and freshly ground black pepper
Carrot Top Dressing:
- 50g carrot tops, blanched
- 100g Greek yogurt
- 50g mayonnaise
- 1 garlic clove
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
Potato & Sweet Potato Crisps:
- Peels from organic white potatoes and sweet potatoes
- Extra virgin olive oil
- Dried mixed herbs
- Paprika
- Ground turmeric
- Salt and freshly ground black pepper
To Assemble:
- 100g live kimchi
- Rocket leaves
- Sliced tomatoes
Method:
Biasol Burger Buns:
Gently warm the milk, then stir in the sugar and dried yeast. Leave for around 3 minutes until the yeast begins to activate. Transfer the mixture to the bowl of a stand mixer fitted with a dough hook. Add the egg, vegetable oil, bread flour and Biasol, mixing until a smooth dough begins to form. Add the salt and softened butter, then knead for around 10 minutes until the dough is smooth, elastic and slightly tacky. Cover and leave to prove until doubled in size. Divide the dough into 40g portions for mini burger buns and shape into smooth balls. Arrange on a baking tray lined with baking paper, leaving space between each bun. Cover and leave to prove again until doubled in size. Brush lightly with extra virgin olive oil and sprinkle generously with mixed seeds. Bake at 170°C (150°C fan) for 10–12 minutes until golden brown. Cool completely on a wire rack.
Beet & Beef Burgers:
Place the beef mince and grated beetroot into a large bowl. Season generously with salt and freshly ground black pepper and mix gently until just combined. Divide into equal portions and shape into burger patties. Cook on a hot griddle or frying pan for 3–4 minutes on each side, or until well browned and cooked through. Allow the burgers to rest for a few minutes before serving.
Carrot Top Dressing:
Place the blanched carrot tops, Greek yogurt, mayonnaise, garlic, lemon juice and extra virgin olive oil into a blender or food processor. Blend until smooth and creamy, then season to taste with salt and freshly ground black pepper. Refrigerate until ready to use.
Potato & Sweet Potato Crisps:
Toss the potato and sweet potato peels with extra virgin olive oil, dried mixed herbs, paprika, ground turmeric, salt and freshly ground black pepper. Spread evenly on a lined baking tray and bake until crisp and golden.
To Assemble:
Slice the cooled burger buns in half. Spread with the carrot top dressing, then layer with the beet and beef burger, live kimchi, rocket leaves and sliced tomatoes. Serve with the potato and sweet potato crisps.
