Dijon Aubergine Burger
Designed for professional chefs, check out this Aubergine Dijon Pesto Burger recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Hellmann's Ketchup.
Ingredients
Burger:
-
Burger Buns 10.0 pc
-
Eggplant, slices 7.0 pc
-
Wild mushrooms selection 700.0 g
-
Shallots, diced 200.0 g
-
Creme fraiche 200.0 g
-
Cos lettuce 150.0 g
Dijon Mayo:
-
Dijon Mustard 200.0 g
Assemble the Burger:
-
Lettuce
-
Munster cheese 10.0 slices
Garnish:
-
Beetroot, leaves 100.0 g
-
Fresh mint leaves 50.0 g
-
Frisee Lettuce 100.0 g
-
Mizuna Leaves 100.0 g
-
Quinoa, roasted 200.0 g
Presentation:
-
Sweet potato fries
Preparation
-
Burger:
- Grill thin slices of aubergine and cook briefly in the oven. Sauté the shallots and garlic and then add minced aubergine and wild mushrooms.
- Add a spoonful of crème fraiche.
- Leave the mixture to cool.
- Lay the slices of aubergine in a round mould, ensuring that they overlap. Fill the mould with the aubergine and mushroom mixture and fold into a burger.
- Slice the burger bun open and grill cut side down on a skillet.
-
Dijon Mayo:
- Simply mix together Dijon Mustard and Hellmann's Ketchup.
-
Assemble the Burger:
- Put the burger together with lettuce and the lukewarm aubergine burger. Garnish with a slice of Munster cheese and Dijon Ketchup.
-
Garnish:
- Garnish with roasted quinoa and a salad mix of red beetroot leaves, mint, frisee and minzuna leaves.
-
Presentation:
- Best served with sweet potato fries and Hellmann's Ketchup.
