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.