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.
Put vinegar, sugar and water in a pan and bring to the boil. Slice the cucumber and cover with a layer of pickling mixture Pack the pickled cucumbers in an airtight container, where they can last for several months.
Empty a jar of Naturli’ Vegan Mayo into a bowl and season with the remaining ingredients to a taste you like. The mayo can be a little spicy.
Place 1-3 lettuce leaves at the bottom of the bowl and add a couple of slices of red onion, tomato and pickled cucumber, ready to move to the burger.
Spread a little oil onto Naturli Burger Patty. However you can use Naturli Minced to make your own patties. Season well on both sides with salt and pepper. Place them on a baking tray on some baking parchment and bake in a pre-heated oven at 225 degrees for 10-15 minutes. Turn them halfway through.
Remove the patties from the oven. Place 1-2 slices of Violife ”cheddar” on each patty and put them back in the oven, this time under the grill, until they are golden.
Split the brioche buns and fry them on the cut side until dark around the edges. Turn the buns on the pan and spread some chipotle mayo. Arrange the salad ‘packs’ on top and then add the patties from the oven. Add some ketchup to the ‘lid’ and close the burger.
This recipe was developed by chef Søren from the Michelin-recommended restaurant Frederiksgade 42 in central Aarhus, Denmark.