10 ml Agave syrup
100 g Bacon
4 units Bagels
4 slice Bergkäse (Alpine cheese)
1 tsp Cajun spice
1 pinch Cayenne pepper
0.5 units Chilli pepper
1 pinch Cumin
5 units Dates
3 clove, tsp Garlic
1 pinch Garlic granules
2 units Gherkins
0.5 tsp Ground ginger
2 tbsp Maple syrup
800 g Minced beef
1 units Oxheart tomato
1 tbsp Rapeseed oil
30 g Rice starch
50 g Rocket
2 sprig Rosemary
20 g Sea salt
2 units Shallots
0.5 tsp Smoked paprika
1 tsp Smoked salt
30 g Soy sauce
40 ml Sunflower oil
0.5 tsp Sweet paprika
500 g Sweet potatoes
2 sprig Thyme
2 tbsp Tomato purée
250 g Tomato sauce
Peel the garlic and shallots and coarsely chop together with the dates. Dice the bacon and fry it in an oiled pan with the thyme and rosemary. Once the bacon is golden brown, add the garlic, shallots and dates and cook for a further 5–10 minutes, then add the tomato purée for another 3 minutes. Toss in the remaining ingredients and simmer over a low heat for about 20 minutes. Remove the thyme and rosemary and blend the rest for about 10 minutes until creamy. Peel the garlic and shallots and chop roughly with the dates. Dice the bacon and fry it in an oiled pan with the thyme and rosemary. Once the bacon is golden brown, add the garlic, shallots and dates and cook for a further 5–10 minutes, then add the tomato purée for another 3 minutes. Toss in the remaining ingredients and simmer over a low heat for about 20 minutes. Remove the thyme and rosemary and blend the remaining ingredients for about 10 minutes until smooth.
Ingredients
3 clove, tsp Garlic, 2 units Shallots, 5 units Dates, 100 g Bacon, 2 sprig Thyme, 2 sprig Rosemary, 2 tbsp Tomato purée, 1 tbsp Rapeseed oil, 250 g Tomato sauce, 30 g Soy sauce, 2 tbsp Maple syrup, 0.5 units Chilli pepper, 0.5 tsp Ground ginger, 1 tsp Smoked salt, 1 tsp Cajun spice
Wash and peel the sweet potatoes, cut them into wedges and soak them for 1 hour. Drain the water, place the sweet potato wedges on a tea towel and dry them thoroughly. Toss the wedges in cornstarch. Mix the oil, agave syrup, salt and spices in a bowl and use to marinate the sweet potatoes. Preheat the oven to 220 degrees (fan-assisted). Place the wedges next to each other on a baking tray and place in the oven for approx. 30–35 minutes.
Ingredients
500 g Sweet potatoes, 30 g Rice starch, 40 ml Sunflower oil, 10 ml Agave syrup, 20 g Sea salt, 1 pinch Cayenne pepper, 0.5 tsp Sweet paprika, 0.5 tsp Smoked paprika, 1 pinch Cumin, 1 pinch Garlic granules
Knead the minced meat well and shape it into four 200 g patties. The patties should be slightly larger than the bagels as they will contract slightly when cooked. Heat an oiled frying pan and fry the patties on both sides for approx. 5–6 minutes.
Ingredients
800 g Minced beef
In the same frying pan, use the residual heat to toast the sliced bagels on both sides. Wash the tomato and cut it into four slices of even thickness, removing the stalk base. Wash the rocket and shake it dry. Cut the gherkins into eight slices of even thickness. Assemble the burgers: layer the barbecue sauce, meat, cheese, tomato, gherkin and rocket on one half of the bagel and top with the other half. Serve with the sweet potato wedges.
Ingredients
4 units Bagels, 1 units Oxheart tomato, 50 g Rocket, 2 units Gherkins, 4 slice Bergkäse (Alpine cheese)
2079.75
115.06 g
127.89 g
117.17 g
