Sustainable burgers with brioche and chipotle mayo


Brioche buns
Mix together all the ingredients and knead the dough until smooth and elastic.
Cover the dough and leave to rise for 3 hours in the fridge. Shape the dough into 4-6 buns, press them ‘flat’ and leave to rise in the warm for 1.5 hours.
Bake the buns at 180’C in a fan oven for 25 minutes and leave to cool before use.

Pickled cucumbers
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.

Chipotle mayo
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.

The Burger
Spread a little oil onto The Burger. 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.