un BURGER 100% Plancha de A à Z

bolo do caco bread

🥗Healthier: whole grain bread

💰Cheaper: regular burger buns

Whole grain bread adds fiber, while regular buns are more economical.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is budget-friendly.

piri-piri sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade sauce can be fresher, while hot sauce is usually cheaper.

Start by boiling 150 g of sweet potato in water for about 20 minutes until tender.

Once cooked, mash the sweet potato into a puree.

In a bowl, mix 250 ml of water with 15 g of fresh yeast until it bubbles to activate the yeast.

Combine the mashed sweet potato, 500 g of flour, and 7 g of salt with the yeast mixture to form a dough.

Let the dough rise for about an hour until it has doubled in size.

Divide the dough into six pieces and flatten them slightly to form burger buns.

Place the buns on a floured surface and let them rise for another 20 minutes with the oven light on.

Cook the buns on a hot plancha for about 15 minutes on each side, pressing them down slightly while cooking.

Meanwhile, prepare garlic butter by mixing 60 g of butter with 2-3 minced garlic cloves and some chopped parsley.

Spread the garlic butter on the cooked buns before assembling the burger.

Cook the burger patties on the plancha, seasoning with salt and pepper, for about 15 minutes on each side, pressing down slightly to ensure even cooking.

Add cheese on top of the patties to melt, using a dome to help it melt evenly if available.

Toast the buns on the plancha where the patties were cooked until golden brown.

Assemble the burger by spreading mustard on the bottom bun, adding lettuce, tomato, the cooked patty with melted cheese, and any additional toppings desired.

Cover with the top half of the bun and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens