INGREDIENTS
For the burger buns
250 g flour
100 g water
40 g butter
15-20 g sugar
1 egg (small)
2 tbsp milk
½ yeast cube
½ tsp salt
For the burger
2 packs of BONFIRE Crispy
Camembert for Frying
8 lettuce leaves (romaine or
iceberg lettuce)
2 handfuls of rocket salad
2 tomatoes
1 zucchini
1 eggplant
Sprouts (e.g. radishes)
BBQ sauce of your choice
INSTRUCTIONS
1. Heat the milk to lukewarm and dissolve the yeast in it. Then mix with the butter, sugar and 25 g flour to make a pre-dough and leave to rise in a warm place. Cover and leave to rise for 30 minutes. Preheat the oven to 220 degrees.
2. While the bread roll dough is resting, you can already prepare the vegetables: Wash and slice the zucchini, tomato and eggplant. Roast the eggplant and zucchini on the grill or in the oven for a few minutes and set
aside together with the tomato slices.
3. Now mix the risen pre-dough with the remaining dough ingredients flour, water, salt and egg to form a firm yeast dough. Add a little more flour if necessary.
4. Shape the dough into small rolls and bake in a preheated oven at 220°C until golden brown, cut in half and leave to cool.
5. Grill the cheese directly on the grid. Turn several times until the desired browning.
6. Briefly heat the bun halves and the grilled vegetables on the grill.
7. Assemble the burger in the classic way with lettuce, BONFIRE Crispy Camembert for Frying, vegetables and sprouts.
Note
Serve with BBQ sauce and nachos.