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Ingredients

PRETZEL BUN:
1 cup MAGNOLIA PUREFRESH NATURAL COW'S MILK, warmed
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp brown sugar
30 grams instant yeast
2 tsp iodized fine salt
3 cups MAGNOLIA ALL PURPOSE FLOUR
4 cups water
3/4 cup baking soda
1 pc MAGNOLIA BROWN EGG, mixed with 1 tbsp water
FILLING:
2 tbsp MAGNOLIA NUTRI-OIL
3 pc MONTEREY MONTE BURGER
1 cup sliced button mushrooms
MAGNOLIA NUTRI-OIL PALM OLEIN, for deep-frying
sweet potatoes, sliced
2 pc mayonnaise
2 tbsp Sriracha*
salad greens for garnish
3 tbsp MAGNOLIA CHEEZEE SQUEEZE CHEDDAR
*can be purchased from groceries

Procedure

Pretzel bun:
  1. In a mixing bowl, using a dough hook attachment, combine milk, butter, brown sugar and yeast. Add salt and 2 cups of flour and mix for 3 minutes. Gradually add remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl and cover with plastic wrap. Let rise for 1 hour or until double in size.
  2. Preheat oven to 400°F. Punch down the dough and form into balls, about 120 to 150 grams per ball.
  3. Combine water and baking soda in a pot. Bring to a boil. Drop dough ball and cook for 2 minutes. Remove from pot and drain well. Place on greased baking sheet. Brush with egg wash mixture and cut a cross on top.
  4. Bake for 15 minutes then reduce temperature to 350°F and bake for another 10-12 minutes until brown. Split in half when cool. Set aside.
Filling: 
  1. Cook burger patties in hot oil for 2 minutes each side. Transfer patties to a plate.
  2. In the same pan, sauté mushrooms for 1 minute. Remove from heat.
  3. Deep-fry sweet potatoes in hot oil for 3 minutes or until golden brown. Set aside.
  4. Combine mayonnaise and Sriracha. Mix well and set aside.
  5. In every bun, layer salad greens, burger patty, mushrooms and cheese. Serve with sweet potato fries and Sriracha mayo on the side.

 *can also manually mix

 

Makes 3 servings.

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