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🍽️ Mushroom Burgers in Puff Pastry

410 kcal · 30 min · 4 servings

Ingredients

• puff pastry 1 pc.
• thyme, fresh 5 g
• garlic cloves 2 pc.
• mushrooms, brown 250 g
• olive oil 5 tbsp
• balsamic vinegar, light 4 tbsp
• soy sauce 1 tbsp
• salt pinch
• pepper, black ground pinch
• beetroot, pre-cooked 250 g
• mozzarella 1 pc.
• onions, red 1 pc.
• sugar 1 tbsp
• red wine, dry 3 tbsp
• eggs 1 pc.
• sesame, white 20 g
• arugula 100 g

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. 2. Take the puff pastry out of the refrigerator.
3. 3. Wash the thyme thoroughly and pat it dry.
4. 4. Pluck the thyme leaves off the stems.
5. 5. Halve the garlic, peel it, and chop it finely.
6. 6. Wipe the mushrooms with kitchen paper if necessary.
7. 7. Carefully separate the mushroom stems from the caps.
8. 8. Mix 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, soy sauce, thyme, garlic, salt, and pepper in a bowl.
9. 9. Marinate the mushrooms in this mixture.
10. 10. Drain the beetroot and the mozzarella.
11. 11. Cut 4 equal slices of beetroot, about 1 cm thick, from the center.
12. 12. Cut 4 equal slices of mozzarella, about 1 cm thick, from the center.
13. 13. Add the mushrooms and both types of slices to the remaining ingredients.
14. 14. Cut the remaining mozzarella into cubes of 1 to 2 cm size.
15. 15. Cut the remaining beetroot into cubes of 1 to 2 cm size.
16. 16. Place the mushrooms in a baking dish with the gills facing up.
17. 17. Place the beetroot slices in the baking dish as well.
18. 18. Cover the mushrooms and beetroot with garlic and thyme.
19. 19. Drizzle some of the marinade over them.
20. 20. Bake the ingredients in the oven for about 15 minutes.
21. 21. Peel the onions but leave the root ends intact.
22. 22. Quarter the onions.
23. 23. Heat 1 tablespoon of olive oil in a pot over medium heat.
24. 24. Add the onions and sugar to the pot.
25. 25. Fry the onions for approx. 4 minutes.
26. 26. Deglaze the onions with red wine.
27. 27. Let the mixture simmer on low heat for about 10 minutes.
28. 28. Reduce until the liquid is almost completely evaporated.
29. 29. Season the onions with salt and sugar to taste.
30. 30. Separate the egg and save the egg white for later.
31. 31. Roll out the puff pastry.
32. 32. Cut out 4 circles of about 10 cm diameter using a glass.
33. 33. Place the pastry circles on a baking sheet lined with baking paper.
34. 34. Cut the pastry scraps into squares of about 2 cm size.
35. 35. Distribute the pastry squares on the baking sheet as well.
36. 36. Brush the puff pastry with egg yolk.
37. 37. Sprinkle sesame seeds over the pastry.
38. 38. Bake the pastry for about 7 minutes until golden brown.
39. 39. Wash the arugula.
40. 40. Spin the arugula dry.
41. 41. Mix 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, salt, and pepper in a clean bowl.
42. 42. Add the arugula, mozzarella cubes, and beetroot cubes to the bowl.
43. 43. Mix all ingredients for the salad well.
44. 44. Take the puff pastry out of the oven.
45. 45. Layer the burgers with mushrooms, beetroot, red wine onions, and mozzarella.
46. 46. Serve the burgers with the arugula salad and puff pastry croutons.

Nutrition per serving

• kcal: 410
• Protein: 13 g · Fett/Fat: 24 g · Carbs: 36 g