Summary

Ingredients

For the burger buns:

• 300 g wheat flour type 550
• 2 egg (s)
• 30 g butter, melted
• 200 ml milk, lukewarm
• 0.25 ¼ cube fresh yeast
• 0.75 tablespoon ¾ sugar
• 0.5 teaspoon ½ salt
• 1 tablespoon sesame seeds, black and white

For the patties:

• 2 cup oat flakes, crispy
• 1 handful peanuts, salted
• 400 g broccoli
• 3 date (s)
• 1 clove garlic
• 1 piece (s) ginger root, fresh
• 2 tablespoon Ketjap Manis (Indonesian sweet soy sauce)
• salt and pepper
• chili
• Oil for frying

For the sauce: (satay sauce)

• 1 can peanuts, salted
• 1 lime (s)
• 2 cloves garlic
• 1 piece (s) ginger, the size a thumb
• 1 tablespoon sambal oelek
• 1 tablespoon Ketjap Manis

For the salad: (mango salad)

• 1 mango (s)
• 1 bunch coriander, fresh
• 2 spring onion (s)
• chili
• Lime juice

Also:

• Crab Chips (Kroepoek)
• Cucumber
• Lettuce heart (s)
• Onion (s), red

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Instructions

1. Burger buns (of course you can also use store-bought ones):
2. Mix the warmed up milk with the yeast, sugar and liquid butter. Mix the flour with the salt and after 2 - 3 minutes, add the milk-yeast mixture and an egg. Then knead the mixture into a dough. If the part is too sticky or too firm, this can be compensated for with a little flour or milk. The dough should then be stored warm so that it can rise for 1 hour.
3. After this time, knead the fluffed dough again and then form fist-sized rolls, which then go for another half to three quarters of an hour. Brush the risen rolls with a beaten egg and sprinkle the sesame seeds on the rolls. Finally, the dough pieces are baked in a preheated oven at 180 degrees for about 20 minutes.
4. Veggie patties:
5. Grind half of the oat flakes together with a handful of peanuts, three dates and a clove of garlic in a blender until you have a fine “flour”. Cook the broccoli until soft (not too crunchy), quench and cut into small pieces. Then fold the broccoli into the oatmeal and peanut mixture. Add the unmilled oat flakes, the grated ginger and a tablespoon of ketjap manis. Season with salt, pepper, chilli, ginger and ketjap manis and knead the mixture into a dough. Let it soak for about 10 minutes and then shape patties of the same size. Fry the patties in a non-stick pan with oil on both sides.
6. Satay sauce:
7. Grind the peanuts in a blender until they are relatively finely ground. Sweat the pressed garlic and grated ginger, deglaze with the juice of half a lime, add the ground peanuts, 1 tablespoon Ketjap Manis, 1 tablespoon Sambal Oelek and stir everything together. Gradually add some water to the peanut mixture until it has a creamy consistency.
8. Mango Salad:
9. Mix the diced mango, a handful of spring onions and the plucked coriander and season with lime juice and chilli.
10. Burger construction:
11. Put the satay sauce on the lower half of the bun, then the patty, then the mango salad and then a little kroepoek, 2 slices of cucumber, the red onions, the salad and finally the upper half of the bun. Fix the burger with a wooden skewer or chopstick.