Delicious autumn creation for all burger lovers! The combination of our buffalo patties, creamy buffalo mozzarella and autumnal vegetables will brighten up any autumn day in no time.
Ingredients for 4 persons:
4 brioche buns
4 buffalo patties
approx. 200g mixed mushrooms: brown mushrooms, enoki, beech mushrooms, etc
200g buffalo mozzarella
1/4 Hokkaido pumpkin
1 shallot, finely diced
20g chives, finely chopped
3 tbsp mayonnaise
1 teaspoon black pepper, coarsely ground
1 tbsp buffalo butter
100g lamb's lettuce
1/2 lemon
olive oil
1-2 tbsp sunflower oil
to taste: salt, ground black pepper, chili flakes
Preparation:
1. Wash the pumpkin, cut it into long wedges and put it in a bowl with olive oil.
Season with salt, pepper and smoked paprika powder. Place on a baking tray lined with baking paper and leave for 15
Cook in the oven at 170 degrees for minutes.
2. Mix the pepper with the mayonnaise and season lightly with salt.
3. Clean the mushrooms and cut them into even pieces, then put them in a hot pan
Fry the pize with a little olive oil. After 2 minutes add the shallots and butter
and continue frying for 2 minutes. Finally with the juice of the lemon, salt, pepper,
Add chives and a little chili to taste.
4. Season the burger patties with salt and place them all in a hot pan over medium heat
Fry the sides medium-high for about 4-5 minutes. Just before the end with the cut
Top with mozzarella.
5. Toast the buns, spread the pepper mayonnaise on the bottom and top with the lamb's lettuce
give. Then top with the pattie, mushrooms and 2 pumpkin wedges and the lid
from the bun complete.
6. Arrange the remaining pumpkin wedges and mushrooms on the side as a side dish.
We thank our friend, partner and celebrity chef Eric Reeh for providing this recipe!
Bon appetit!
