- 4 beef burgers
- 4 hamburger buns
- 1/2 recipe for carrot chutney
- few leaves of lettuce
- 1 red onion
- 1/4th celery root
- sunflower or other neutral oil for frying
- optional: fries for serving
Kitchen equipment needed
- cutting board & chef’s knife
- mandoline, kitchen cutting machine or vegetable peeler
- heavy bottomed pan for frying
- bowl with paper kitchen towels
- large skillet
Preparation — 15 minutes
Start making a carrot chutney using this recipe. HEAT sunflower or other neutral il in the heavy bottomed pan. Meanwhile PEEL the celery root and create thin strips. You can do this using a mandoline, kitchen cutting machine or vegetable peeler
RINSE the lettuce leaves, PEEL the red onion and chop into thin (half) rings.
Finishing the ‘winter’ hamburger — 30 minutes
FRY the celery root strips until they’re golden brown and crispy. TRANSFER them to the bowl with paper kitchen towels and season with fine salt. REPEAT untill all of the celery root has become crispy chips.
HEAT butter in a large skillet and cook the burgers for about 3-4 minutes on both sides. Use the same skillet for the red onion, cook it for a few minutes. DIVIDE the buns into two and divide some lettuce and red onion on the bottom. PLACE the burgers on top and divide some carrot chutney on top.
FINISH the burgers with crispy celery root chips and the top of the buns. SERVE with fries and enjoy!