Form the Naturli Minced into a burger or use The Burger which is already formed and ready to go and season it with salt and pepper. Put some Naturli’ Vegan Block on a pan and fry the burger on both sides at medium heat for 8 – 12 minutes. Place the Violife cheddar on top of the patty a minutes or 2 before its done to let it become nice melty.
The only filling for this cheeseburger is red onion which just needs to be peeled and cut into slices.
For making the dressing just mix all of the ingredients together in a bowl and voilà the dressing is ready!
Now the only thing left is to assemble the burger in any manor you see fit and enjoy.
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 (this is definitely easiest with a food processor, just put the dough in and let it mix for 8 – 12 minutes). Then gradually add the Naturli’ Organic Vegan Block, continuing to knead as you do so, 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, or whatever you have that comes in handy, to make sure that the top surface of the dought does not dry out.
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. You can also just eye it, it does not have to be perfect.
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.