Veggie Burger with Mozzarella Dip and Wedges
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| For the Mozzarella Dip | ||
| 300 | g | Oldenburger Mozzarella 40% fat i.d.m. - cut into dice |
| 180 | ml | Oldenburger UHT Full Cream Milk, 3.5% fat |
| 3 | tbsp | olive oil |
| 2 | shallots, finely diced | |
| 2 | tbsp | salt |
| pepper | ||
| For the Burger Patties | ||
| 8 | tbsp | olive oil |
| 4 | tbsp | Oldenburger Butter, unsalted |
| 1 | kg | brown mushrooms, diced |
| 3 | red onions, finely diced | |
| 3 | cloves of garlic, finely diced | |
| 2 | tbsp | dried thyme |
| 350 | ml | water |
| ground salt and pepper | ||
| 160 | g | chickpea flour |
| 1 | cumin | |
| 200 | g | porridge oats, fine |
| tbsp | sweet paprika powder | |
| 0.5 | chili flakes | |
| 0.5 | tbsp | turmeric |
| 5 | tbsp | parsley, chopped |
| 1 | tbsp | lemon zest |
| 2 | tbsp | mustard |
| For the Potato Wedges, Toppings and Buns | ||
| 1.2 | kg | potato wedges |
| 2 | red onions | |
| 1 | avocado | |
| 10 | burger buns | |
| 8 | tbsp | hummus |
| 20 | slices of Oldenburger Red Cheddar | |
| 1 | bunch of rocket |
Preparation
Making the Mozzarella Dip
Put the Oldenburger Mozzarella, Oldenburger Milk, olive oil, shallots and salt into a tall container and purée until fine. Season to taste with pepper.
Making the Burger Patties
Heat a frying pan, add 4 tbsp. olive oil and 2 tsp. Oldenburger Butter and sweat the mushrooms. After 2 minutes, add the onions, garlic and thyme and continue to fry for another 3 minutes. Season with salt and pepper, set the pan aside and allow to cool.
Add the water and remaining ingredients to a bowl and combine with the mushroom mixture. Season to taste with salt and pepper again and leave to soak for 10 minutes. Then form 10 patties from the mixture and fry on each side for approx. 4 minutes in a frying pan with 4 tbsp. olive oil and the remaining Oldenburger Butter over medium heat until golden brown.
Making the Potato Wedges
Cook potato wedges as per the packaging instructions.
Making the Toppings
Peel the onions and cut into thin strips. Half the avocado, remove the seed, peel and cut into wedges.
Preparing the Buns
Toast the inside of the burger buns briefly in a hot frying pan. Spread the hummus on the inside of the buns. Arrange the patty, Oldenburger Red Cheddar, onion strips, avocado wedges and rocket on the base of the bun. Top with the bun lid.
The Final Touch
Serve with potato wedges and mozzarella dip.