Roasted Smash Burger with olives in a sesame seed bagel with a paprika dip
Recipe Weight: 307g per Portion
| THE GREEN MOUNTAIN base for Smash Burger, 12 x 250 g, IQF | 1.200 kg |
| Rapeseed oil | 0.090 l |
| Black olives, pitted | 0.100 kg |
| Bagel sesame, 100 g | 1.000 kg |
| Romaine lettuce, strips 30 mm | 0.200 kg |
| Mayonnaise, vegan | 0.150 kg |
| BRESC Chimichurri Herb Mix | 0.050 kg |
| BRESC grilled bell pepper puree | 0.200 kg |
| BRESC roasted garlic puree | 0.030 kg |
| Sea salt, coarse fresh from the mill | 0.002 kg |
| Black pepper, fresh from the mill | 0.001 kg |
| Red onion, rings | 0.050 kg |
Preparation
Preparation:• Prepare all the ingredients
• Roughly chop the olives
• Mix the mayonnaise and the Chimichurri
• Mix the paprika puree, garlic, salt and pepper until smooth
• Cut the bagels in half
• Form balls of around 2 ounces (56g each) ready for a burger
Method:
• Baste the balls of meat with some of the rapeseed oil
• Pour the rest of the oil onto a hot grill plate
• Put the chopped olives into the oil and make portions
• Place a ball of meat on each portion and flatten with a Smasher press. Cook both sides until crusty
• Toast the bagels on the cut sides
• Assemble the burger :
o Base of the bun
o Chimichurri Mayo
o Romaine lettuce
o 2 Smash Burger patties
o Dip with paprika and garlic
o Onion rings
o Cover
• Dress the burger
Suggestion:
• Serve with crunchy fries
| Nutritional values | per portion |
|---|---|
| Energy | 3221 kJ |
| Energy | 770 kcal |
| Fat | 44 g |
| - of which saturates | 14 g |
| Carbohydrates | 64 g |
| - of which sugar | 9.9 g |
| Fibre | 10 g |
| Protein | 25 g |
| Salt | 4.0 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Soybeans | yes |
| Mustard | yes |
| Sesame seed | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.