Burger Parcels

Burger Parcels

Burger meets Cassava!

Yields1 Serving
Prep Time1 hr 20 minsCook Time20 minsTotal Time1 hr 40 mins
Burger parcel
What you'll need
 2 cups Health Riot Cassava flour
 3 tbsp and 1 Tsp Arrowroot powder
 4 tsp Xanthan gum powder
 2 tsp Himalayan Salt
 2 Large Free-range Eggs
 ½ cup Extra virgin olive oil
 1 cup Warm Water
 2 Sachets of Yeast
 2 tbsp Raw unheated Honey
Burger
 500 g Free-range Lamb lean mince
 Finely chopped Rosemary
 Himalayan Salt to taste
 2.50 ml Garlic powder
 1 Free-range Egg
 Lamb spice
 ¼ 1/4 Small pack of chopped Mushrooms
 Handful Baby Spinach leaves
 1 Red Onion, cut into rings
Instructions:
1

Simply sieve all the dry ingredients into a mixing bowl. Add the honey to the warm water and stir to dissolve, then add in your yeast and stir. Set aside for a couple of minutes until bubbles start to form.

2

Now add all your wet ingredients to your dry ingredients, and use a fork to stir thoroughly to combine. It won’t look great at this point, but trust me, the end result will be great! Cover with a damp towel and leave somewhere warm to proof for an hour. (In the meantime, start with your burger filling.)

3

The dough won’t double in size, but you will notice some rising. Flour your hands gently and take a hhandful of the moist-looking dough and shape it into a disk. Now flour a working surface liberally, place your disk on the flour and sprinkle some more flour on top. Using a sheet of wax paper, shiny side down, cover your disk and start to roll it out with a rolling pin in different directions. You may need to rub a little more flour to prevent the wax paper from sticking.

For the burger
4

Add your mince, egg and all the spices into a bowl and mash with your hands.

5

Next, create your burger shapes and set them aside.

6

Fry the mushroom and onion rings each separately in a pan with butter and salt.

7

Fry the burger patties in coconut oil, brown the first side and then flip over to do the other side for about 2 minutes. (You don’t want to overcook the meat as it will go in the oven later again.)

8

Roll out your dough as per the instructions above, and preheat your oven to 190 degrees Celsius.

9

Cut a large square shape out (remember you want to have enough room around the patty, to seal the burger all around and on top).

10

Place the burger patty in the middle of your dough and add the spinach leaves, onion and mushroom on top.

11

Fold the the top side over the middle, then the bottom, and then the sides.

12

Brush a little egg yolk over to keep it all together.

13

Place all the burger parcels on a greased baking tray and bake for about 15 minutes or until slightly golden.

Ingredients

What you'll need
 2 cups Health Riot Cassava flour
 3 tbsp and 1 Tsp Arrowroot powder
 4 tsp Xanthan gum powder
 2 tsp Himalayan Salt
 2 Large Free-range Eggs
 ½ cup Extra virgin olive oil
 1 cup Warm Water
 2 Sachets of Yeast
 2 tbsp Raw unheated Honey
Burger
 500 g Free-range Lamb lean mince
 Finely chopped Rosemary
 Himalayan Salt to taste
 2.50 ml Garlic powder
 1 Free-range Egg
 Lamb spice
 ¼ 1/4 Small pack of chopped Mushrooms
 Handful Baby Spinach leaves
 1 Red Onion, cut into rings

Directions

Instructions:
1

Simply sieve all the dry ingredients into a mixing bowl. Add the honey to the warm water and stir to dissolve, then add in your yeast and stir. Set aside for a couple of minutes until bubbles start to form.

2

Now add all your wet ingredients to your dry ingredients, and use a fork to stir thoroughly to combine. It won’t look great at this point, but trust me, the end result will be great! Cover with a damp towel and leave somewhere warm to proof for an hour. (In the meantime, start with your burger filling.)

3

The dough won’t double in size, but you will notice some rising. Flour your hands gently and take a hhandful of the moist-looking dough and shape it into a disk. Now flour a working surface liberally, place your disk on the flour and sprinkle some more flour on top. Using a sheet of wax paper, shiny side down, cover your disk and start to roll it out with a rolling pin in different directions. You may need to rub a little more flour to prevent the wax paper from sticking.

For the burger
4

Add your mince, egg and all the spices into a bowl and mash with your hands.

5

Next, create your burger shapes and set them aside.

6

Fry the mushroom and onion rings each separately in a pan with butter and salt.

7

Fry the burger patties in coconut oil, brown the first side and then flip over to do the other side for about 2 minutes. (You don’t want to overcook the meat as it will go in the oven later again.)

8

Roll out your dough as per the instructions above, and preheat your oven to 190 degrees Celsius.

9

Cut a large square shape out (remember you want to have enough room around the patty, to seal the burger all around and on top).

10

Place the burger patty in the middle of your dough and add the spinach leaves, onion and mushroom on top.

11

Fold the the top side over the middle, then the bottom, and then the sides.

12

Brush a little egg yolk over to keep it all together.

13

Place all the burger parcels on a greased baking tray and bake for about 15 minutes or until slightly golden.

Burger Parcels

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