Molini Pivetti > NIC chefs recipes > 7-cereal burger

7-cereal burger

7-CEREAL BURGER

INGREDIENTS

FOR THE BREAD

500g 7 Grain Mix
160g water
30g extra virgin olive oil
2 whole eggs
35g caster sugar
15g brewer’s yeast
8g salt
30g whole milk

FOR THE FILLING

4 slices cooked smoked ham
1/2 artichoke
70g buffalo mozzarella
Rocket
200g Chianina sirloin steak
300g ketchup
1 chilli pepper
Herbs de Provence
50g onion
1 clove garlic
Salt
Pepper
Oil

 

PROCEDURE

FOR THE BREAD

  • Place flour, water, milk, oil, sugar and eggs in the planetary mixer and turn for 4 minutes.
  • Then add milk and yeast and finish kneading until a smooth and homogeneous dough forms. Cover the dough with cling film and leave it to rise until it has doubled in volume.
  • Break up into 80g balls and fold into balls, let rise again to double its volume, and then bake at 150 degrees for about 20 minutes.

FOR THE MEXICAN SAUCE

  • Finely chop the garlic and onion and fry in a pan with oil.
  • Add chopped chilli, herbs de Provence then ketchup, boil for 2 minutes and cool.

FOR THE CHIANINA BURGER

  • Knife the meat and season with salt, pepper and herbs de Provence. Shape into the desired shape and grill.

FOR THE ARTICHOKE

  • Clean the artichoke by removing the inner core (the beard), cut it into wedges and simply pan-fry.

FOR THE DISH

  • Cut the bread, grill it from the inside, stuff it with rocket, smoked ham, buffalo mozzarella, meat, artichokes, and finish with a lively touch of Mexican sauce.
  • Compose the dish with the ingredients used in the preparations and serve hot.

Nazionale Italiana Cuochi (NIC) - RECIPES

Contacts

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+39 051 900003 - Fax +39 051 909210

Email: info@pivetti.it

Pivetti PEC (certified email): molinipivettispa@cgn.legalmail.it

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