Eggplant Mushroom Brioche Burger ( Vegetarian )

 

I tasted these amazing eggplant mushroom vegetarian burger with brioche bun in one of the local bakery for breakfast. It is located in the city , and we had to travel to city to dine in.I forgot the cafe’s name but the burger is amazing even eating cold. I believed it is a pop up store. Both husband and I tasted it and wondered how to replicate it. I hope you can also try vegetarian burger with different flavour.

 

Hope you enjoy.

 

 

 

 

Components we need:

• 4 Brioche Burger, recipe at  : https://wp.me/p3PiK3-CR
• 4 Eggplant mushroom patties
• Coleslaw

 

 

 

 

Eggplant Mushroom Patties:

• 3 long eggplant/brinjal ( medium size),slice thinly to about 4-5mm in thickness
• 8-10 flat mushroom,sliced (Or you can use portabella mushroom)
• 1 red onion, chopped
• 1 tbsp chinese soy bean paste,and mix with 1/2 tsp raw sugar ( or 1/2 tbsp miso paste)
• 1 tbsp cooking oil
• salt and pepper to taste
• plain flour,for coating
• 1 beaten egg, for coating
• japanese breadcrumb (or normal breadcrumb), for coating

1. Lined a baking tray with parchment paper, preheat oven to 200-230C(depending on individual oven).
2. Marinade egg plant slice with soybean paste, sugar and 1 tbsp cooking oil to well coated. Arrange every slice eggplant onto prepared baking tray, and bake at top oven rack for 30 minutes until slightly charred and cooked through. Remember to flip all eggplant slice half way cooking for achieving both side charred. Remove the grilled eggplant from oven to allow to cool down, then store in refrigerator for an hour.
3. In a non-stick saucepan:Heat 1 tbsp cooking oil, saute the chopped onion until soften, then add in the mushroom. Saute until cooked, season with salt and pepper to your taste. Transfer to a clean plate, allow to cool down fully.Then store in refrigerator for an hour .
4. Take out the cooled mushroom, take a small handful of mushroom, hold tight in our palm to squeeze out extra juices to form a patty shape.
5. On other side, on your chopping board, arrange cooked eggplant in a particular order like shown in the picture. Place the mushroom patty onto the eggplant, and fold the eggplant to cover all the mushroom. Gently hold the egg plant patty on your both palms and shape into a nice patty shape, and coat entire patty with enough plain flour. Wrap with cling film and secure it tightly.
6. Repeat step 4 and 5 for the rest of the patties. You will get 4 patties altogether. Allow to chill in freezer for 1-2 hours until hardened.
7. Remove the hardened patties from freezer and unwrap altogether. Coat each patties with beaten egg, then with the japanese breadcrumb. You can repeat this coating process once again,(it is called double coatings).
8. Heat enough oil in a saucepan: deep fry all the patties to golden brown.

 

Prepare your coleslaw:

• some purple cabbage, finely sliced
• 1 small carrot, finely slice
• 2 spring onion,green part (chopped)
• some japanese mayonnaise

1. Wash all vegetables, pat dry and finely slice. Mix with japanese mayonnaise into mix vegetables. Set into refrigerator for later use.

How to set up your burger:

1. Half your brioche burger, spread with more mayonnaise on both sides.
2. Layer with coleslaw, then top up with your homemade eggplant mushroom patty.
3. You can add your favourite sweet chillies sauce if you want.
4. You can serve it freshly prepare or chill in refrigerator to serve cold.

 

 

 

 

 

 

Note:

• You can use other types of eggplant such as the classic and regular eggplant also named as Black Beauty or black bell pepper. I am using chinese eggplant that is longer and cylindrical in shape.

For more information on varieties of eggplant: http://goo.gl/pu3gxa

• The reason to freeze your eggplant patties before final coating because the patties are so soft with the mushroom and eggplant, secondly there is no other ingredients act as adhesive agent such as potato mash. So we need to make sure it is hardened in freezer for easier coating and deep frying.
• This meat-free vegetarian burger supposed to serve as cold sandwich, but if you preferred crunchy patties and super soft brioche, slightly toast your brioche burger on hot pan for just less than 30 seconds on medium-high heat,otherwise might burn your brioche due to the high content of milk and butter used in this recipe. The bread is super soft after toast, so be gentle when handling brioche burger in hot pan.
• you can use  any favourite vegetables such as lettuce, tomato, cucumber or even beetroot slice for the burger.

 

 

Thanks for visiting and your comments are greatly appreciated.

Hope you like this vegetables burger.

 

Love,

hellosweetdessert

Brioche Burger Bun

              Brioche bun, is light sweet yeast bread and also is  a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb . Brioche bread has the amazing buttery flavour with a flaky crust and a fluffy inside,

These brioche dough that can turn into burger shape and sandwiched with our favourite fillings or patties, of any kinds.

             Brioche buns are in high content of fat, eggs and milk compare to normal burger buns you made, but brioche buns are much fragrant once you pan fry without any oil on the saucepan.

               Instead of spending money to buy burger bun ring, you can DIY, do it yourself with just few tools, and you can make many burger bun out of the few equipments.

Let’s try out the recipe and how to make the burger ring molds and bun.

  Ingredients:

    @makes 10 burger buns

• 350g bread flour/bakers flour/strong flour/High gluten flour
• 180g eggs, beaten
• 40g castor sugar
• 75g Liddells Lactose free milk ( or any full cream milk)
• 8g instant dry yeast
• 100g unsalted butter, room temperature
• 10g table salt

Egg wash:

• 25g Liddells lactose free milk ( or any full cream milk)
• 25g egg, beaten

1.  Combine eggs and milk together. Set aside for later use.

 Methods:

1.  Combine eggs,castor sugar, milk and dry yeast into a mixing bowl.By using  a dough hook, mix these ingredients on low speed until sugar has dissolved. Remember to scrape down the sides of the bowl.
2. Add in bread flour and salt in 2 additions at low speed until all well combined.
3. The dough is very fluid-like at this stage, just keep kneading until the dough comes together, increase to medium speed. Throw in the soften butter and continue kneading until well incorporated.
4. Continue kneading the sticky dough into smooth dough which dough pulls cleanly from the sides of the bowl, it might takes 25 minutes.
5. Once kneaded , remove from mixing bowl and transfer to any container which lightly grease with cooking oil.
6. Lightly press and distribute the dough evenly to the container. Cover with cling wrap and allow to rest in the refrigerator for 1- 2 hours until the dough is cold or overnight.
7. Once the dough is cold, the dough should not be sticky but firmer.

How to make ring molds for the burger:

There burger bun dough is pretty soft, and it cannot remain the shape after proofing and baking. Therefore,to avoid this  and to keep the buns round as burger shape, it is advisable to bake in ring molds.If you have these exact ring molds, feel free to use it. Otherwise, here is how to make our DIY ring molds with few tools.

1)Get a piece of used A4 size paper,fold in 36cm length  x 1 cm width on the longest side of the paper 3 times to get a strip.

2)Then place into a slightly bigger rectangular aluminium foil and make 3 foldings to make a long strip.

3)Make a diameter of 10cm ring from the strip by joining 2 ends together, then staple it down.Repeat this for 9 more ring molds.

8. Line baking paper on tray, and place in all the ring molds.Lightly spray some cooking oil around the ring molds.

9. Divide dough into 10 balls(roughly 80g per portion) by cutting out with scissors or using a scraper to cut the dough for much easier task, then roll into round and smooth balls.

10. Once all buns are formed, transfer quickly to the prepared pan , placing each bun in the center of each ring molds. Keep everything loosely covered with damp towel.Lightly flatten the buns into burger bun shapes.

11. Allow the buns to proof in a warm room(I did this in my oven, roughly 25C)  to double in size for about 2 hours.

12. Before baking, prepare the egg wash.Brush the egg wash onto each buns nicely, then sprinkle with some white and black sesame seeds.

13. Bake the buns at preheated oven of 175C for 15-18 minutes , depending on individual oven.

14. Once brioche is done or reach golden brown colour, transfer the tray of brioche out of the oven to a cooling rack. Allow to cool down completely before remove from the ring molds to retain the shape.

15. You can serve fresh brioche with just butter and jam, or with any fillings you like.

Note:

• Once all buns are formed, burst any air bubbles that have formed. Spray lightly with oil and flatten them slightly to make a burger bun shape.
• For better results: To increase the humidity of the oven especially during cold weather,you can place a pan of hot water under the trays of brioche dough when first  put into the oven, allow the buns to expand to fill up the ring molds , then remove the water from oven to finish off the baking.
• You can store brioche in a container for 2 days at room temperature,some said it can turn the brioche bun to a softer texture.You can store the baked brioche in freezer too up to 1 month.Bring  the frozen buns to room temperature if needed and pan fry with some oil for crispy bun or without oil at all.
• These buttery brioche can be served cold too as cold sandwich.

 

Thanks for your visit and comment and deeply appreciated.

 

Love,

hellosweetdessert