Oktoberfest Burger with Veggie Schnitzel
Prep time: 30 mins plus proving
Cooking time: 40 mins
1 pack Yumi’s Classic Veggie Burgers
½ cup plain flour
1 egg whisked with a splash of water
½ cup dried breadcrumbs
Olive oil spray
2 slices swiss cheese
Store bought sauerkraut
Cornichons and mini pretzels, to
360g warm water (38ºC)
7g instant yeast
30g butter, melted
1 tsp sea salt
1 tbsp dark brown sugar
450g plain flour, plus 50g extra
Coarse sea salt, to finish
120g bicarbonate of soda to boil
To make pretzel buns, in the bowl of a stand mixer combine warm water and yeast. Allow to stand for 5 mins.
Add half the melted butter, salt and brown sugar. Add 450g flour and mix to combine.
Fit your stand mixer with dough hook attachment. Knead the dough on a low setting for 5 mins, adding more flour if the dough is still sticky.
Grease another bowl and transfer the dough to the prepared bowl. Place in a warm spot for an hour or until doubled in size.
To prepare the bicarb bath, bring 2L of water to a boil, add bicarb.
Turn the dough out onto a lightly floured surface and shape in a disc. Cut into 6 equal wedges then roll each into a ball.
Line 2 baking trays with baking paper. Preheat a fan forced oven to 200ºC.
Boil the dough, 2 at a time, for 30 seconds. Remove with a slotted spoon to drain excess water. Arrange 3 on each tray. Brush with extra butter then use a sharp knife or razor to cut a cross into the top of each bun. Sprinkle with coarse salt.
Bake for 25-30 mins until dark golden. Allow to cool.
To make the veggie schnitzels, dust Yumi’s Classic Veggie Burgers in flour, brushing off excess. Dip in egg mixture then coat with breadcrumbs. Spray with olive oil then Pan fry or cook in an air fryer until golden and warmed through. Place swiss cheese on top to melt.
Spread seeded mustard onto the bases of 2 pretzel buns. Top with veggie schnitzel with cheese and a generous amount of sauerkraut. Finish with top bun. Garnish with cornichon and mini pretzels.