Plant power burger
The veggie burger that makes no compromises !
Preparation time : 2h30
Base temperature : 38°C
Ingredients for the dough
980
g of GEM 250
20
g of Top Soft Buns (gluten, ascorbic acid, enzymes)
110
g of sugar
30
g of rapeseed oil
45
g of yeast
18
g of salt
650
g of water (and adjust)
Ingredients for the topping (for 1 burger)
2
g of topping Altiplano
2
g of sesame
2
g of Pépite S
Ingredients for the filling
10
g of Tahini
100
g of plant based meat
50
g of tomato
20
g of grated red cabbage
20
g of grated carrot
2
g of parsley
Preparation
1
Kneading
Knead with a hook of your robot all the dough ingredients for 4 minutes on slow speed, then 10 minutes on fast speed.
Dough temperature: 25 to 26°C.
2
Division / Shaping
Divide the dough into 25 balls of 75 g.
Grease your bun trays, then insert a ball of dough into each bun compartment.
3
Topping
Sprinkle each bun with Altiplano topping, sesame seeds and Pépite S.
4
Proofing
1h at 35°C, hygrometry 85-90 %.
5
Baking (deck oven)
Preheat your oven to 200°C and bake for about 12 minutes at 180°C (base) and 200°C (roof).
6
Assembly
Spread the tahini, then place the veggie burger patty, a slice of tomato, and a mixture of shredded red cabbage, grated carrots, and chopped parsley on top. Close the burger.