Hearty Potato Burger with Grilled Vegetables

Hearty Potato Burger with Grilled Vegetables

Main Course

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Cook Time

1 h 35 min

Servings

4

Difficulty

Medium

Prep Time

75 min

This Thermomix® recipe for Hearty Potato Burger with Grilled Vegetables is ready in 1 h 35 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These hearty potato burgers with colorful grilled vegetables are a real highlight for any barbecue! Instead of classic burger buns, we use rustic potato flatbreads, which give the whole thing a special touch. The juicy ground beef is refined with capers and potatoes and formed into delicious patties. There are also crispy grilled vegetables and sweet apple slices with maple syrup. An absolute must for all burger lovers and perfect for a cozy evening with friends and family. The preparation takes a little time, but it's worth the effort!

Ingredients (23 ingredients)

  • 1400 g floury potatoes
  • 2 tsp Salt
  • 160 g Flour
  • 60 g Rye flour (Type 1150)
  • 4 tbsp Clarified butter
  • 2 tsp Capers (glass)
  • 1000 g Ground beef
  • 2 piece Egg yolks
  • to taste Salt
  • to taste Pepper
  • 4 tbsp Oil
  • 500 g Carrots
  • 3 piece red Onions
  • 500 g Brussels sprouts
  • 3 piece Red beets (approx. 350 g)
  • 2 piece Apples
  • 2 tbsp Lemon juice
  • 100 g Arugula
  • 8 Scheiben Bacon
  • 4 tbsp Maple syrup
  • 200 g danish Remoulade (bottle)
  • 100 g Tomato ketchup
  • to taste Flour for the hands

Preparation (8 steps)

1

Cook potatoes

Thermomix® Setting
20 min/212°F/Speed 1 100

Peel 1400 g of floury potatoes, cut into coarse pieces and place in the mixing bowl. Add 2 tsp of salt and cover with water. Cook for 20 Min./100°C/speed 1.

1200
2

Press potatoes

Drain the cooked potatoes and press through a potato ricer while still hot. Set aside approx. 150 g of potatoes for the ground meat patties. Let the remaining potatoes cool for about 10 minutes.

3

Prepare potato dough

Thermomix® Setting
2 min/Kneading speed

Place the cooled potatoes, 2 tsp salt, 160 g flour and 60 g rye flour (Type 1150) in the mixing bowl and knead into a dough for 2 Min./kneading setting.

120
4

Shape potato flatbreads

Shape the dough into a roll and divide into 16 pieces. Shape into flatbreads (approx. 8 cm Ø each) with floured hands.

5

Chop capers

Thermomix® Setting
3 sec/Speed 8

Place 2 tsp of capers (glass) in the mixing bowl and chop for 3 sec./speed 8. Transfer.

3
6

Prepare ground meat

Place 1 kg ground beef, 2 egg yolks, the 150g potatoes set aside, the chopped capers, salt and pepper in a bowl and knead with floured hands. Form 8 flat patties (approx. 8 cm Ø) from the ground meat mixture. Brush the patties thinly all around with 2 tbsp oil and refrigerate.

7

Prepare vegetables

Peel 500 g carrots, wash and cut diagonally into thin slices. Peel 3 red onions and cut into wedges. Wash and halve 500 g Brussels sprouts. Peel 3 small red beets (approx. 350 g) and cut into wedges. Place vegetables in a grill pan. Season with salt and pepper. Drizzle with 2 tbsp oil and mix well.

8

Prepare apples

Wash 2 apples, core. Cut apples into 4–5 thick slices each. Immediately drizzle apple slices on both sides with 2 tbsp lemon juice. Wash 100 g arugula.

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About this recipe

This hearty potato burger is a tribute to my grandmother, who always made the best potato dishes. The idea of using potatoes as "buns" came to me when I was looking for a gluten-free alternative that was still rustic and satisfying. The combination of the earthy potato, juicy ground meat and crispy grilled vegetables is simply unbeatable. The floury potatoes form the basis for our "buns". They provide a soft, slightly sweet base that harmonizes perfectly with the savory topping. The rye flour in the dough gives the flatbreads a slightly nutty note and ensures more stability. The ground beef is made particularly juicy and aromatic by adding cooked potatoes and capers. The capers bring a pleasant acidity and spice to the patties. The Thermomix® is a real helper in this recipe. It takes over the cooking and pureeing of the potatoes as well as the chopping of the capers. Make sure to drain the potatoes well after cooking so that the dough does not become too moist. When shaping the potato flatbreads, it helps to flour your hands lightly so that the dough does not stick. The patties should be well chilled before grilling so that they retain their shape. For a vegetarian version, you can replace the ground beef with a mixture of lentils, mushrooms and nuts. Instead of Bacon, grilled Halloumi slices taste great. Feel free to experiment with other spices for the patties, such as smoked paprika, garlic powder or chili. Serve the potato burgers with a dollop of Remoulade, Ketchup and fresh arugula. The grilled apple slices with maple syrup are a sweet contrast to the savory burger. French fries, a crispy salad or Coleslaw are a good side dish. The potato flatbreads can be prepared well in advance and stored in the refrigerator. The grilled vegetables can also be prepared and grilled shortly before serving. The finished burgers taste best fresh from the grill, but can also be stored in the refrigerator and reheated later.

Created by

Sophie Schmidt

Sophie Schmidt

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Tags

#Meat #Grilling #Hearty #Summer #Vegetables

Allergens

  • Eggs
  • Gluten-containing Cereals
  • Milk

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