Veggie Burger

Can a veggie burger be delicious? Undoubtedly! Our version of this dish is an excellent proof of this. The role of meat cutlet in this recipe is played by champignons: first they are marinated in a mixture of olive oil and balsamic vinegar, and then grilled. Agree, even the very description of the cooking process sounds very appetizing! We suggest making buns yourself - from a very simple yeast dough in water. Activated carbon in its composition not only solves the color problem, but also has the most beneficial effect on the digestion process. It is worth noting that the veggie burger is popular not only for those who have given up food of animal origin: even the most convinced meat eaters pay tribute to its juiciness and especially mouth-watering aroma!

Ingredients

• olive oil - 100 m
• balsamic vinegar - 60 ml
• dried oregano - 1 tsp
• small champignons - 16 pcs.
• red onion - 1 pc.
• processed cheese in slices - 4 pcs.
• lettuce leaves - 4 pcs.
• salt, freshly ground black pepper - to taste
• activated carbon - 10 g
• drinking water - 125 ml
• sugar - 1.5 tbsp. l.
• salt - 1/2 tsp.
• dry yeast - 1 tsp
• flour - 250 g + a little more for rolling out the dough
• apple juice - 2 tbsp l.
• butter - 20 g
• sesame seeds - 4 tsp

Directions

1. Make dough for black burger buns. Pour activated charcoal into a small bowl and grind with a crush or pestle until a fine powder is obtained.
2. Pour warm water into a deep bowl. Add sugar, salt, dry yeast and stir. Leave it in a warm place for 15 minutes to activate the yeast.
3. Pour flour into the yeast mixture and knead thoroughly. Combine the activated charcoal with the apple juice and add to the bowl of burger bun dough. Knead for 5 minutes and leave in a warm place to rise for about an hour.
4. Put the dough on a work table, dusted with flour, and divide into 4 parts. Form into balls and leave for 15 minutes. Then transfer to a baking sheet lined with baking paper.
5. Brush the burger buns with water. Sprinkle with sesame seeds. Cover with a towel and leave in a warm place for 45 minutes. Then bake for 20-25 minutes. Grease the finished buns with butter and let cool.
6. Prepare the ingredients for the veggie burger filling. For the marinade, whisk together olive oil, vinegar, oregano, a pinch of salt and pepper in a small bowl.
7. Clean and wipe the mushroom caps for the burger filling with a damp cloth. Place them in the prepared marinade, cover with foil and leave at room temperature for 30-60 minutes.
8. Heat the grill and place the mushrooms on the wire rack. Fry the mushrooms for 5 minutes on each side. Mushrooms can also be fried in a grill pan or in a regular pan.
9. Peel the onion and cut into rings. Dip in remaining marinade and place on grill. Cook with mushrooms for 3-4 minutes. Cover 8 mushroom caps with cheese and let melt.
10. Collect veggie burgers. Cut the buns into halves. Place lettuce, fried red onions, mushrooms with melted cheese and regular fried mushrooms on the bottom. Cover with the top halves of the buns.