The brain is challenged in a fun way when you play with interpretations of classic dishes. This happens because the brain, based on its previous experiences, predicts how a dish will taste, so it gets thoroughly confused when the taste is different from what was expected.
Recipe for dessert mini burgers
The brain is challenged in a fun way when playing with notions of classic dishes. This happens because the brain, based on its previous experiences, predicts how a dish will taste, so it gets thoroughly confused when the taste is different from what was expected.
This burger has the appearance and texture of a classic burger from the savory kitchen but has been transformed into a dessert. It includes the same sour, sweet, spicy, bitter, and crunchy elements, just in a sweet context.
Servings: servings
Dessert mini burgers
The brain is challenged in a fun way when you play with interpretations of classic dishes. This happens because the brain, based on its previous experiences, predicts how a dish will taste, so it gets thoroughly confused when the taste is different from what was expected.
Ingredients
Slider buns
- 1.5 dl Milk
- 2 tbsp Honey
- 1 dl Water
- 30 g Yeast
- 50 g Butter Melted
- 2 pcs. Egg
- 0.5 tbsp Coarse salt
- 550 g Wheat Flour Approximate quantity
- 1 tbsp Cane Sugar Approximate quantity
- Sesame Seeds For topping
"bøf"-brownie
- 250 g Butter
- 250 g Dark chocolate 70 %
- 350 g Sugar
- 4 pcs. Egg
- 225 g Wheat Flour
- 100 g Walnuts Coarsely chopped
"mayonnaise"-citroncreme
- 2 pcs. Gelatin Sheets Leaves
- 1 dl Lemon Juice
- 1 pcs. Lemon Zest Finely grated zest from 1 untreated lemon
- 2-3 tbsp Cane Sugar
- 2 dl Whipping Cream
- 0.5 pcs. Vanilla pod
- 60 g White chocolate
"ristede løg"-nougatkrokant
- 75 g Sugar
- 75 g Hazelnuts
- Oil Neutral taste
"ketchup"-rabarber-chili-syltetøj
- 3 pcs. Rhubarb Sticks
- 100 g Sugar
- 1/3 pcs. Chili Red chili, finely chopped
- 1-2 tbsp Water
"ost"-sødet yoghurt med agar agar
- 1 dl Yogurt Natural
- 1 dl Whipping Cream
- 1 tbsp Sugar
- 2 g Agar agar
- Fruit color Possibly a little yellow food coloring if you want it to look like cheddar
- Special Ingredients Ultratex
plating
- 0.5 bunch Strawberry For plating as tomato: ½ pack strawberries, sliced
- 1 bunch Mint For plating as lettuce: 1 bunch fresh mint leaves
Instructions
Slider buns
- Heat the milk in a saucepan with honey.
- It should not boil, just melt the honey.
- Add the water so the liquid is lukewarm.
- Add the yeast and stir until it is dissolved.
- Melt the butter in a small saucepan, and when it's melted, pour it into a bowl with the lukewarm liquid and the eggs.
- Sift the wheat flour and gradually add it along with the salt while stirring so the dough comes together.
- The dough should not be kneaded too long, just until it no longer sticks to the sides of the bowl.
- Let it rise in a warm place for about 45 minutes. Punch the dough down, knead lightly again, and let it rest for another 10 minutes.
- Then roll out the dough on a floured surface to about 3 cm thickness.
- Cut out the buns with a small cutter about 5 cm in diameter, and place them on a baking sheet.
- Brush with egg yolk and sprinkle with cane sugar and sesame seeds.
- Let them rise to double size and bake in a preheated oven at about 225 degrees Celsius (437 degrees Fahrenheit) for about 10-12 minutes.
- Cool the buns on a wire rack.
Patty (brownie)
- Preheat oven to 175 degrees Celsius (347 degrees Fahrenheit).
- Melt butter and chocolate over a water bath.
- Then pour it into a bowl with the sugar and whisk for a few minutes with an electric mixer.
- Beat in one egg at a time.
- Add the wheat flour and beat for a couple of minutes until the batter is smooth.
- Pour the batter into a baking tray lined with parchment paper so it is about 1½ cm thick.
- Sprinkle the walnuts on top and bake for 20-25 minutes until the batter is slightly firm and not wobbly when pressed.
- Cool, possibly until the next day, and cut out "patties" with a cutter about 6 cm in diameter.
Mayonnaise (lemon cream)
- Soak gelatin in cold water.
- Heat lemon juice and zest, cane sugar, heavy cream, and vanilla seeds and pod in a saucepan.
- Chop the white chocolate, add to the pan, and stir until melted.
- Wring the gelatin free of liquid and add it to the pan, stirring.
- When the gelatin is dissolved, pour the cream into a plastic container and cool.
- When cold, whisk the cream stiff with an electric mixer and then put it into a piping bag.
Crispy onions (nougat crunch)
- Melt sugar to a light caramel in a saucepan, add hazelnuts, and stir.
- Grease a plate with a little oil and place the caramelized nuts on it.
- Cool and chop them coarsely.
Ketchup (rhubarb-chili jam)
- Rinse the rhubarb and chop it finely.
- Put them in a saucepan with sugar, chopped chili, and a little water.
- Heat and simmer until the rhubarb is mushy.
- Blend the mixture into a puree and cool.
- Transfer to a piping bag.
Cheese (sweetened yogurt with agar agar)
- Put the heavy cream in a saucepan with sugar, possibly with food coloring.
- Add agar agar and let simmer for a few minutes over medium heat.
- Remove from heat and add yogurt.
- Mix with a hand blender and pour the mixture onto a silicone mat.
- Chill for at least 1 hour and then cut into squares slightly larger than the brownie patties.
Plating
- Halve the slider buns and spread lemon cream on the bottom half.
- Distribute mint leaves on top, place a cut piece of brownie and a slice of agar agar yogurt "cheese" on top.
- Place thin slices of fresh strawberries, squirt a dollop of rhubarb-chili jam on top, and sprinkle with nougat crunch. Serve immediately.
Notes
TIP: If you can't get agar agar, the "cheese" can be omitted. Use the same amount of passion fruit or sea buckthorn for the mayonnaise instead of lemon.
Use tomato instead of rhubarb in the ketchup.
Use tomato instead of rhubarb in the ketchup.