Risotto burger with sweet and sour carrot

Name: Risotto burger with sweet and sour carrot
Ingredients: 250 ml White wine vinegar; 400 g Risotto rice; 200 ml White wine; 250 g various colored carrots; 100 g Bresc Freshly chopped onion; 100 g Parmesan cheese (finely grated); 60 g Flour; 100 g Spreadable cheese; 35 g Sugar; 50 g arugula salad; 20 g Bresc Roasted garlic puree; 80 g crispy fried onions; 3 Eggs; 1 l Vegetable stock; 2 Potatoes; 1 knob of butter; 4 hamburger buns; 10 g Bresc Harissa spice mix

A delicious risotto burger with sweet and sour carrot, onion, and chips with roasted garlic, following the recipe from Bresc.

Ingredients

250mlWhite wine vinegar

400gRisotto rice

200mlWhite wine

250gvarious colored carrots

100gBresc Freshly chopped onion

100gParmesan cheese (finely grated)

60gFlour

100gSpreadable cheese

35gSugar

50garugula salad

20gBresc Roasted garlic puree

80gcrispy fried onions

3Eggs

1lVegetable stock

2Potatoes

1knob of butter

4hamburger buns

10gBresc Harissa spice mix

Preparation

Boil the white wine vinegar with the sugar and harissa spice mix until the sugar is dissolved.
Clean the carrots and process them into spaghetti.
Pour the hot liquid over the carrot and seal.
Let the mixture cool completely.

Slice the potatoes into thin slices using a mandoline.
Bring 5 dl water with the 100 g roasted garlic puree to a boil, briefly blanch the potatoes, and let them cool on a towel.
Fry the potatoes at 175°C until golden brown.

Slice the hamburger buns open and toast for a few minutes.
Spread the burger with cream cheese and top with salad.
Place the burger on top and finish with sweet and sour pickles and fried onions.
Serve with the garlic chips.