5/5/12

Turkey-Mushroom Burger with Homemade Whole Wheat Rye Buns

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Weekends usually contain some special meals at my house. Like last weekend we had Pad Thai and coconut chicken soup. The week before the Thai weekend, we had Mexican, Greek and so on... This week I decided that let's have an American day! Okay... A healthier version of it. So I dived myself into searching the perfect whole wheat bun recipe. I'm not sure if it's the perfect one that I finally chose to make but it has such a rich flavor. Oh and it's oh so filling! Everyone was so full after! :) And I also changed the traditional hamburger to a juicy and healthy turkey-mushroom burger! It was soooooooooooo good! Words don't do justice when I try to explain its taste... It has such a complex and delicious flavor. On top of it all, it is ridiculously easy to make! If you don't have time to make the whole wheat buns, that's okay but DO try this burger!
ps: I made some "healthy fries" as well, as a side dish. I baked them in the oven. AMAZING.

Whole Wheat Rye Buns
makes 6 big buns
adapted from Cooking Melangerie

2 cups whole wheat rye flour
2 cups all-purpose flour
1/3 cup wheat germ
2 1/2 teaspoon active dry yeast
1 cup warm water
2 tablespoon cane sugar
1 tablespoon salt
3 eggs
1/3 cup oil

Mix together the flours, wheat germ, yeast, salt and sugar. Whisk the eggs a little then mix it with the water and oil. Combine the wet ingredients with the dry ones. Don't knead the dough, just use a spoon then cover it and let it rise for 2-3 hours.
Before baking, preheat the oven to 190C. 
Form 6 small balls from the dough and place them on a baking sheet. Coat the top of the balls with egg wash ( 1 whisked egg with a spoon of water) and sprinkle it with sesame seed. Bake them for 15 minutes.




Turkey-Mushroom Burger
makes 10 burgers

700 grams turkey mince
250 grams mushrooms ( about 7 mushrooms)- cut into small pieces
1 purple onion- cut into small pieces
1 egg
1/2 cup oats
3/4 cup bread crumbs
salt
pepper
4 tablespoons soy sauce

First, heat some olive oil and let's saute the onion. Add 1 teaspoon salt and the mushrooms. Saute them for about 6-8 minutes. Add some more oil if the mushrooms look dry. 
Now mix the turkey mince with the oats, bread crumbs, salt, pepper, whisked egg and soy sauce together with your fingers. Add in the mushroom-onion mixture. Combine. And form patties. Coat both sides of the patties with oil and cook them on the grill for 10 minutes (5 minutes per side). 



Assemble your burger by toasting the inner sides of the buns on the grill. Spread mustard or mayo on the bun, add the turkey burger, cheese, tomato, cucumber.
Hope, you'll love it!


3 comments:

  1. na ezt tényleg bánhatom :(

    ReplyDelete
  2. This was a very flimsy recipe. While making the dough, the water/egg/oil mixture was not enough to moisten the flour mixture, therefore I added a little more water to compensate. My dough never rose after 3 hours- and the burger buns turned out heavy as rock, doughy and had not risen whatsoever. I think more explanation is needed here, or it may be a faulty recipe.

    ReplyDelete
    Replies
    1. I'm really sorry to hear that! I had the exact opposite problem, my dough was way too wet and needed more flour than the original recipe I used indicated. I wrote down the measurements I used and worked. I don't really know why yours turned out to be so bad but believe me, I would never post a recipe that wasn't tried by me and didn't taste any good. What I really did not mention in the recipe, that now looking back should have, is that I put my bowl with the dough in a warm environment. In my case, it was outside, under the sun. But working with a yeasty dough, that is a given that you need warmth in order to let the dough rise. That is the only thing I can think of why the rising didn't happen. And why your dough was so dry...Maybe different flour? But I really don't see why since I hardly changed the original recipe and if it worked for her and me... I'm sorry again for your failed attempt but it might not be because I posted a faulty recipe.

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