Ingredients
BUNS (4):
- 250 gr of t65 wheat flour
- 2 tablespoons organic charcoal
- 120 ml homemade oat milk
- 2 tablespoons of Organic Virgin Olive Oil
- 1 pinch of salt
- 15 gr of fresh yeast
- Unroasted sesame seeds
STUFFED:
- Duck burger without antibiotics @granjaluisiana
- Baby spinach shoots
- 4 slices of Cheddar cheese
- 1 conference pear
- 2 caramelized spring onions
- 1 old potato for the soufflé potatoes
- Salt and pepper
Preparation
- Mix all the ingredients for the bread dough, except the sesame, with a whisk or a bread maker. Knead with your hands and obtain a ball of dough that does not stick, add flour if lime. Let rest in a container with 1 clean cloth, approx. 60' until the dough doubles.
- Cut the onions and poach in a covered casserole, mix in their juice for 40 minutes approx.
- Heat the oven to 180º C, make 4 equal balls and flatten them a little on kitchen paper. We spread them in milk and sprinkle the sesame. We bake about 15 minutes. Take out and cool.
- Cut the pear and wash the shoots. Heat 2 saucepans with EVOO, 1 low heat, another high heat. Cut the potatoes into 3 mm squares with a mandolin, dry well, fry in the saucepan over low heat and when they start to brown, quickly add them to the saucepan over high heat and they will sufflate. It is a difficult step, but NOT impossible. Then comes the MAGIC.
- Heat the hamburger in a pan, cook it back and forth with a pinch of salt. Cut the bread in 1/2 and assemble how you like.
Bon appetit!