Place the patties onto a cold pan with a little vegetable fat and turn up the heat to medium heat. Fry for 5-7 minutes on each side. Turn regularly.
Cut open the brioche burger buns and arrange your burgers with lettuce, burger, burger dressing and slices of red onion and tomato.
Mix the flour, sugar, salt, yeast and egg-substitute and water to form a dough (in a mixer), then add Naturli’ Organic Spreadable a little at a time, and knead the dough at medium speed until the dough is soft and pliable.
It is normal for the dough to be very soft.
Allow the dough to rest overnight in a covered bowl in the fridge.
Remove the dough from the fridge about 2 hours before use.
Shape the buns into 5 brioche buns and allow to rise covered over on a baking tray, until they have doubled in size.
Bake in the oven at approx. 200°C for 5 – 7 minutes.
Bake the cauliflower florets in a little oil in a pre-heated oven at 160˚C until golden and soft.
Half cover the potatoes in water and boil with the lid on until soft. Drain the potatoes.
Blend the cauliflower in a food processor until it forms a soft purée.
Blend the potatoes using a hand blender until the mash becomes “stringy”.
Add the cauliflower purée and blend until the mass is uniform.
Mix in the rest of the ingredients in the potato/cauliflower mash using a spoon and stir well. Allow to cool before use.
The recipes were developed by chefs Søren and Christian from the restaurant Frederiksgade 42, located in Aarhus in Denmark.