Main dishes

Asian-style burger

Asian-style burger
THERMOMIX
6 mins
TOTAL
2 hrs
 
Portions / Servings: 12 burgers
Auteur: Fannelie Stammegna, Importations Nobelhaus Inc.
INGREDIENTS
Buns
  • 240 g of milk
  • 200 g of water
  • 40 g of sesame oil
  • 1 tsp. salt
  • 2 tsp. dehydrated yeast
  • 700 g of flour
  • Sesame seeds or poppy seeds
Thai pork and shrimp patties
  • 2 to 3 sprigs of fresh coriander
  • 20 g fresh ginger
  • 3 cloves of garlic
  • ½ tsp chili flakes
  • 1 egg
  • 30 g breadcrumbs
  • 600 g ground pork
  • 300 g raw peeled shrimp
  • Salt
  • Pepper
Lime ginger mayonnaise
  • 200 g of neutral oil like sunflower peanut, canola, etc.,
  • 1 lime
  • 20 g fresh ginger
  • 2 cloves garlic
  • 2 egg yolks
  • 60 g mustard
  • Salt
  • Pepper
Garnish
  • 4 branches of coriander
  • 1 carrot
  • 180 to 200 g of Nappa or Chinese or white cabbage
INSTRUCTIONS
Burger buns
  1. Put water, milk, and yeast into mixing bowl. Heat 6 min / 37° / speed 1.
  2. Add flour, sesame oil and salt. Knead 3 min/dough mode.
  3. Reserve dough in a bowl and let proof for 1 hour and a half.
Thai pork and shrimp patties
  1. Put coriander branches, 3 garlic cloves, and ginger into mixing bowl. Chop 3 sec / speed 9.
  2. Add chili flakes, egg, breadcrumbs, ground pork, raw shrimp, salt, and pepper. Mix 5 sec/reverse/ speed 5.
  3. Form patties by hand or with the Tescoma pattie maker (see our e-store). In any case, do not tamp too much so as not to "break" the fiber of the meat. Cook the meatballs on the BBQ to your taste 15 min at 450°F in a preheated oven.
Lime ginger mayonnaise
  1. Weigh the 200 g of oil and set aside.
  2. Zest the lime with a peeler. Put the zest in the bowl with the ginger and garlic. Mix 10 sec / speed 10. Open and scrape the preparation towards the bottom of the bowl using the spatula.
  3. Add the mustard, egg yolks, 20 g of neutral oil, lime juice, salt and pepper. Mix 15 sec / speed 6. Scrape to the bottom, then set up the whisk.
  4. Close the bowl, put the cup in place, program 1 min 15 s / speed 4 and pour the 180 g of neutral oil directly onto the lid. The oil will drip through the gap between the cup and the lid. Reserve.
Buns (continued)
  1. Punch dough down, shape into a ball then cut into 12 pieces of identical size using the spatula. Shape each dough into a ball, place it in the mould cavity and flatten it with the palm of your hand.
  2. Let proof 15 to 20 minutes.
  3. Meanwhile, preheat the oven to 350°F.
  4. Brush buns with water and sprinkle with sesame seeds or poppy seeds. Bake 15 minutes at 350°F.
Garnish
  1. Put coriander, carrot in pieces and cabbage in pieces into mixing bowl. Using the spatula through the hole in the lid, chop 3 sec/speed 5.
  2. Once buns have cooled down, slice them open horizontally. Add 1 tsp. ginger lime mayonnaise. Then garnish generously with the cabbage, carrot, coriander mixture. Place the Asian pork meatball on top. Then spread 1 tsp. ginger lime mayonnaise.
NOTES
  • The recipe can be divided to make 6 complete burgers. We will divide the ingredients but we will keep the same programming and cooking.
  • Mincing meat: Use well denervated fresh meat. Cut it into cubes of about 3 cm and put it in the freezer for about 15 minutes to harden it.
    Mix 5 to 7 sec / speed 7, the meat cubes 300 g by 300 g, no more, for ground meat and not "cream"
  • Homemade mayonnaise can be kept for 24 hours in the refrigerator.

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