• Accessories
  • Recipes
  • Contact
  • Mixtapes
Buzz Burger
Type of dish: Beef
Number of persons: 4

What's the buzz? The burger of the future does not necessarily consist of meat. Time to get a taste of the future with Beyond Meat burgers. To Infinity and Beyond.

Cooking time: 30 |

Temperature: 220° direct

What do you need?

- 4 Beyond Burgers - 4 buns - 40 gr dried porcini mushrooms - 50 gr chopped capers - 25 gr onion powder - 1 large onion - 2 tbs mayonnaise - Lettuce leaves - 1 lemon - 50 gr rib chips

Preparation method

It is interesting that such a basically vegan recipe starts with a mushroom named after an animal. Make cep powder from dried ceps in a blender. Roast the onion powder briefly in a pan. Put the Beyond Burgers in a bowl and knead in the capers and the onion and squirrel powder. Use your hands to mould a nice round burger. Contact is king. You can grill the burgers on a cast-iron grill, but if you like taste, you should use the griddle or cast-iron pan. The secret of the blacksmith, and we are giving it away casually here, is: the more contact, the more flavour. Slice the onion and grill it along with the burgers. The Buzz burgers are ready when the core thermometer reads 55 °C. Can I have the mayonnaise? Mix some lemon zest and juice with the mayonnaise. Cut the buns open and grill the half buns until nicely crisp. Burger construction instruction: spread the buns with your lemon mayonnaise. A leaf of lettuce, the burger, the fried onion, the rib chips and the lid do the rest.

Also delicious...

Even more delicious recipes within the same type as the dish above.
Take a flavorful dip into the rich traditions of Asian cuisine with our BBQ recipe for pulled beef on Gua Bao's! Embodying the essence of Asian flavors, this dish offers a culinary journey that will tantalize your senses. It all starts with succulent beef that has been slowly cooked on the grill, after which it is...
What is a Tomahawk and what can you do with it? The tomahawk steak is an impressive cut of meat known for its large size and long rib bone that resembles the shape of a tomahawk axe, hence the name. This type of steak is actually a ribeye steak with a long piece of bone that is still...
The hanger steak is now typically one of those pieces of meat that the butcher used to keep for himself. This "hanger steak" is also called the "butcher's tenderloin. It looks a little weird, it has a big sinew in it and it has a coarse struc- ture that makes it not sell very well. But the butcher, and.

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!