Delicious autumn creation for all burger lovers! The combination of our buffalo patties, creamy buffalo mozzarella and autumn vegetables will brighten up any autumn day in no time.
Ingredients for 4 people:
4 brioche buns
4 buffalo patties
about 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 tablespoons mayonnaise
1 teaspoon black pepper, coarsely ground
1 tbsp buffalo butter
100g lamb's lettuce
1/2 lemon
olive oil
1-2 tablespoons sunflower oil
to taste: salt, black pepper from the Mmill, chili flakes
Preparation:
1. Wash the pumpkin, cut into long slices and place in a bowl with olive oil,
Season with salt, pepper and smoked paprika powder. Place on a baking tray lined with baking paper and bake for 15
Cook in the oven for minutes at 170 degrees.
2. Mix pepper with the mayonnaise and add lightly salt.
3. Clean the mushrooms and cut them into even pieces, then fry them in a hot pan.
Fry the mushrooms with a little olive oil. After 2 minutes, add the shallots and butter
and fry for 2 minutes. Finally season with lemon juice, salt, pepper,
Season with chives and some chili.
4. Season the burger patties with salt and fry in a hot pan over medium heat.
Fry for about 4-5 minutes on each side. Just before the end, add the sliced
Top with mozzarella.
5. Toast the buns, spread the pepper mayonnaise on the bottom, then place the lamb’s lettuce
give. Then top with the patty, mushrooms and 2 pumpkin wedges and cover with the lid
from the bun.
6. Arrange the remaining pumpkin slices and mushrooms as a side dish.
We thank our friend, partner and celebrity chef Eric Reeh for providing this recipe!
Enjoy your meal!
