- 15 g yeast
- 140 g boiled potatoes
- 350 g durum flour
- 250 ml lukewarm water
- 1 tsp salt
- 1½ packets of Taverna Grilling cheese (slices)
- 4 tsp mayonnaise
- 2 tomatoes, chopped
- 1 red chilli, chopped
- 1 small bunch of parsley, chopped
- 1 organic lime, rind and juice
- 2 avocados
- Green salad
- 4 tbsp pickled red onion
- 600 g potatoes
- 6 tbsp olive oil
Taverna Grilling cheese burger
Burger buns: Mash the potatoes with a fork.
Stir the yeast into the water and add the mashed potato.
Add salt and durum flour and knead the dough in a mixer at medium speed for 5 to 10 minutes.
Cover the mixing bowl with cling film and leave to rise in a warm place for four hours or overnight in the fridge.
Heat the oven to 250°C general heat.
Shape the buns with wet hands and turn the oven down to 220°C. Cook the buns for 20 minutes.
Pickled red onion: Boil one part vinegar, one part sugar and one part water with bay leaves and peppercorns.
Add the sliced red onion and boil for 2 minutes.
Remove the onions and pour into a sterilised jar.
Boil the pickling liquid for a further 3 minutes before pouring over the red onions.
Store in a cool place.
Topping: Mix the tomatoes, chilli, lime, parsley and salt.
Fry the grilling cheese and cut the avocado into slices.
Layer the burger with mayonnaise, salad, grilling cheese, avocado, tomato salsa and pickled red onion.
Chips: Cut the potatoes into chip-shaped wedges. Turn in oil and salt.
Bake in the oven at 180°C for 12 to 15 minutes.