Simon Auscher's veggie burger

A low-carbon take on a classic hamburger

You thought we’d really stop over in Hamburg without offering up a hamburger recipe? Obviously, we couldn’t resist, so we asked a chef to suggest a vegetarian version. Some of you will no doubt be sceptical. Hamburger, after all, is the name of a certain kind of steak originating from Hamburg, served in a brioche bun, which was the classic factory-canteen food of the city’s workers.

But believe us, this recipe really will make you forget that you’re not eating meat. It’s the work of Simon Auscher, a super-talented chef who’s been making his name in the sustainable food world for quite some now. Like in a good deal of his recipes, many of which are shared on his Instagram account, an emphasis is placed on all things veggie – and that’s very much a good thing. Even the staunchest of carnivores will be won over to the meat-free cause.

To make the bun

- 10g yeast
- 120ml warm water
- 300g flour
- 25g sugar
- 40g melted salted butter
- One egg

Start by diluting the yeast with a little water, before mixing with the flour. Make a little dip in the middle. Knead by hand or with a whisk. Mix. Put the dough on the table. Place a little flour in your hand, then knead for ten minutes. Shape the dough into a ball. Place in a salad bowl, covered in flour, then cover the bowl with a warm cloth and leave to rest for at least 30 minutes. Press the dough together to remove any air bubbles. Split the dough into three or four buns and shape into balls again. Cover once again and leave to rest for 30 minutes. Mix with milk. Slather with egg yolk. Dot with sesame seeds. Place in the oven at 220C for 15 minutes.

For the veggie steak

- 3 spoonfuls of spices (coriander seeds, cumin, chilli…)
- Green beans (finely chopped)
- Ginger
- Garlic
- 250g peeled potatoes
- Salt
- 1 egg white
- 1 teaspoon of breadcrumbs

Place the spices in a pan on a low heat. As soon as you start to smell the scents, take it off the heat. Then pour the spices on the finely chopped beans. Crush the garlic with a fork. Stop when you’ve obtained a paste. Grate the potatoes. Press so you remove any surplus of water. Mix with the chopped beans. Mix with the egg white. Shape into a steak. Cook whenever you’re ready (and set aside in the fridge in the meantime).

For the garnish

- Cream cheese
- Yoghurt
- Spice puree
- Olive oil
- Fennel
- Lemon
- Mint
- Parsley
- Cornichons
- Tomme de brebis (or similar)

Mix the cream cheese, yoghurt, spice puree and olive oil. Remove a piece of fennel and slice finely. Squeeze the lemon on to the fennel. Add the mint and parsley. Add the cornichons and tomme de brebis.

Plating up

Fry the steak. Let the cheese melt on top after you’ve taken it out of the pan. Keep warm in the oven. Cut the buns in half and grill them very briefly on the pan. Put your burger together.

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