Gunnar’s Eat my Turku burger
Difficulty level: Difficult
Preparation time: 4h + 12h rising
(not including soy, nuts, fish/shellfish)
Aura’s Sriracha burger sauce is the basis for Chef Magnus Lindroos’s Eat my Turku version of Gunnar’s burger. A brioche roll and a patty seasoned with Dijon mustard are accompanied with pepper mayonnaise tuned with sriracha burger sauce and caramelized red onion.
20 g fresh yeast
½ dl milk
600 g wheat flour
4 tsp sugar
2 tsp salt
300 g room-temperature butter
1 egg for brushing
Mix the yeast with cold milk. Mix the flour, the salt and the sugar in the bowl of a food processor and add the milk-yeast mixture and the eggs. Knead the dough with a dough hook at an average speed for 10 minutes. When the dough is smooth and flexible, add the soft butter in pieces of abt. 50 g and knead till the dough is smooth. Cover it with a towel and let it rise about 1 ½ hours. Punch the dough down to remove air bubbles and let the dough rise in the fridge overnight.
Flour the work table lightly and turn the dough out on to the table. Knead it a little and roll it to a couple of centimetres in thickness. Roll it and cut into six pieces. Roll the pieces and let them rise on a bakery tray for an hour. Beat the egg with a drop of water and brush the rolls. Bake in the oven at 200 degrees until done, abt. 12-15 minuuttia.
Toast the halved and brushed brioches on a grill before serving.
Caramelized red onion
2-3 red onions
1 tbsp butter
2 tbsp red wine vinegar
3 tbsp cane sugar
Peel and slice the onions into rings. Melt the butter and the sugar, add the red wine vinegar, the seasonings and the red onion rings and simmer them till the liquid has evaporated.
1 kg Rosamunda potatoes
Peel the potatoes, even up the ends and cut into narrow wedges. Steep them in water for two hours and change the water once. Dry the potatoes with kitchen paper and deep-fry them in oil at 145 degrees for about six minutes. Spread the potatoes on a bakery tray and cool them in the fridge. Heat the oil up to 180 degress and fry the potatoes in the oil for 3-4 minutes so that they are crispy and golden brown. Season with salt.
Roasted pepper mayonnaise
2 red peppers
2 dl Aura’s Sriracha burger sauce
a drop of honey
Split the peppers and remove the stems and the seeds. Put the halves skin-side up on a baking tray and roast under the grill resistor in the oven at 200 degrees for 20-30 minutes till the skin is completely black. Cool them and peel off the black skin. Season the peppers with a drop of oil, salt and pepper. Mince and mix all of it with mayonnaise. Season with a drop of honey.
1 kg beef mincemeat (17% fat)
1 tbsp salt
½ dl Aura’s Dijon mustard
Mince the onion and mix all the ingredients together. Let it marinate overnight. Shape the mixture into six patties and take them to room temperature one hour before grilling. Sprinkle a little pepper over and grill to the desired doneness: medium 3-5 minutes per side depending on the thickness of the patty.
Assembling the burger
6 slices of cheddar cheese
6 slices of beef tomato
6 salad leaves
Spread pepper mayonnaise on the toasted roll top and bottom. Put on the bottom the grilled patty which has a slice of cheddar cheese placed on it at the final stage of grilling. Add salad, onion, a slice of tomato and the top of the roll. Serve with chips.
See other recipes made for Auran
- NOOA’s fish sandwich with Aura’s mayonnaise
- Beef hamburger with Aura’s Ranch burger sauce
- Bagels with cold smoked salmon and Aura’s The burger sauce
- Beetroot carpaccio and vegan Auran horseradish mayonnaise
- Vegan carrot-lox sandwich
- Vegetarian pasta with herbs and vegan mayonnaise
- Vegan avocado toast Skagen with Auran mayonnaise
- Vegan tacos with Aura chilli mayonnaise
- NOOA’s Eat my Turku burger