Start by putting the butternut squash and the Naturli’ Minced into a bowl.
Add crushed garlic and grated ginger while mixing it all together. Season with salt and pepper.
Throw some Naturli’ Vegan Block on a pan and shape the mixture into a burger patty.
fry it on both sides at medium heat for 8 – 12 minutes.
While the patty is frying on one pan, heat up another pan for the finely slice the onions.
Add the sugar to the pan and wait until it starts to caramelise. Before adding the onion and the vinegar while season with some salt and pepper.
For making the wasabi apple puree, cut the apples into strips and mix it into the plant-based cream and wasabi. Chop up the parsley and add it to the mixture again season the dressing with some salt.
Assemble the Butternut burger any way you want!
Tip: You can either buy or make your own brioche buns. See the recipe for homemade brioche buns below.
Whisk or crumble the yeast into the cold water in a bowl and stir until the yeast has completely dissolved.
Add the wheat flour, sugar, salt and knead into a doughy mass.
Then gradually add the Naturli’ Organic Vegan Block. Continue to knead, until the dough feels smooth and very elastic.
Leave the dough to rise for 3 hours in the fridge covered in cling film or a dish towel.
After the dough has risen you can now take it out of the fridge and place it on the kitchen table while waiting for it to reach room temperature.
When the dough has room temperature – divide and shape the dough into 18 x 50g brioche buns.
Allow the buns to rise in a warm room for 1-1½ hours. Then bake the brioche buns at 200°C in a fan-assisted oven for 8-10 mins.
Tip: If you want a nice shine on your brioche buns you can either brush them with water or Naturli’ vegan block before putting them into the oven.