The guys over at SortedFood were on a quest to find the ultimate burger and in order to do that, they encouraged people to share their burger ideas and recipes. This was my take on what a burger should be like:
Macaron (French Meringue Method)
(makes 30 macarons/ 60 shells)
138g - Ground almonds
125g - Icing sugar
105g - Caster sugar
90g - Egg whites
20g - Extra egg whites
~ Preheat the oven to 140℃ and line the oven tray with baking paper.
~ Sieve the icing sugar and ground almonds twice to mix well.
~ Whip 90g of the egg whites till foamy. Add 1/3 of caster sugar and whip till dissolved. Repeat until all the sugar has been added and the whites are glossy and at a stiff peak stage.
~ Gently fold in the dry ingredients in thirds.
~ Whip the extra 20g whites till foamy and gradually add into the mix to adjust the consistency (mix should naturally drop from spatula when held up)
~ Fill a piping bag with a round nozzle and pipe circles of 4cm diameter.
~ Tap the tray gently on the counter. Sprinkle sesame seeds on top and set aside for 15-30 mins to allow the shells to form a skin.
~ Bake for 12-18 mins until the shell can be peeled off easily from the baking paper.
Chocolate Ganache (Patty)
200g - Dark chocolate
200ml - Whipping cream
50g - Butter
~ Melt chocolate on a hot water bath.
~ Gently heat cream till slightly steaming.
~ Pour cream into melted chocolate in thirds. Mixing well each time.
~ Stir in small pieces of room temperature butter.
~ Allow to cool at room temperature till piping consistency.
Mango Lime Curd (Cheese)
5g - Gelatine
8ml - Lime juice
112ml - Mango purée
80g - Caster sugar
2 - Eggs
80g - Butter
~ Soak gelatine leaves in ice cold water.
~ Heat mango purée, lime juice and sugar in a metal bowl on a hot water bath. Stir to dissolve sugar.
~ Whisk eggs to break them up.
~ Once sugar is dissolved, add the eggs to the bowl of liquid. Stir continuously with a wooden spoon or heat proof spatula till thickened.
~ Take off the heat and add gelatine. Stir to dissolve. Add room temperature butter and stir to dissolve completely.
~ Strain mixture on to a metal tray (22x32cm) and place in the fridge to set.
White Chocolate (Lettuce)
150g - White chocolate
Green food colouring
~ Melt white chocolate on a hot water bath.
~ Add green food colouring. (I added 36 drops) Stir to combine.
~ Pour onto baking paper and allow to cool slightly. The chocolate should be pliable.
~ Dust your hands with icing sugar to allow you to work with the chocolate. Mould a small piece of soft chocolate into a ball and then flatten into a circle.
Strawberry Balsamic Vinegar Jam (Tomato Sauce)
150g - Strawberry jam
3tsp - Balsamic vinegar
~ Add balsamic vinegar to the strawberry jam and stir to combine. Ensure that there are no large strawberry chunks.
~ Pour into a piping bag.
~ Pair the macaron shells up.
~ Pipe chocolate ganache on the base shells.
~ Once the curd has set and is firm to the touch, cut it up into small square pieces and place on the ganache.
~ Place green white chocolate on the curd.
~ Pipe the jam on top of the white chocolate.
~ Top it off with a macaron shell.
~ Serve at room temperature after placing them in the fridge for 24hrs.