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\n\t\t<\/div>\n\nSMASHED BURGER WITH SAFFRON AIOLI (MIDDLE EASTERN STYLE)<\/h2>\n
Who would have thought that a burger could be so glamorous? The thin, spicy patties are perfectly roasted on the outside and still tender on the inside. Fresh coriander, sumac, cumin, and coriander powder add a delightful Middle Eastern touch to the patties, while the cheddar provides just the right amount of melt. The patties are nestled in crispy, fried burger buns and topped with fresh iceberg lettuce, juicy tomato slices, and crunchy pickled cucumbers. This amazing tower of flavors is turned into a true masterpiece by the aromatic saffron aioli.<\/p>\n
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\n\t\t<\/div>\n\nSAFFRON AIOLI WITH ROASTED GARLIC<\/h2>\n
This golden sauce is the perfect way to take your burger to the next level with its creamy texture and flavorful kick. The saffron aioli is a delightful blend of rich garlic mayonnaise and a hint of saffron, giving it a beautiful golden color and a wonderful earthy taste with floral notes.<\/p>\n
Let me tell you, the aroma of roasted garlic is just unbeatable in the kitchen. When paired with the exquisite saffron, you get a sauce that not only excites food lovers but also elevates any simple dish into a culinary delight. The roasted garlic adds a sweet, slightly caramelized touch that pairs perfectly with the luxurious aroma of the saffron.<\/p>\n
This combo creates an extraordinary depth and intensity that can elevate any meal, not just my burgers. My saffron aioli with roasted garlic is the perfect addition to fish, meat, grilled veggies, or even as a dip for crispy fries if you’re feeling extra adventurous!<\/p>\n
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\n\t\t<\/div>\n\nSAFFRON DAY<\/h2>\n
Today is Saffron Day, and it’s the perfect time to bring a little bit of luxury into your life. Saffron, the most expensive spice in the world, is the star of our culinary blog event. It has the amazing ability to turn an ordinary dish into a feast fit for a king! Talking of the past, I have more recipes for you here for the saffron day: Vegan Jewel Rice Salad<\/a><\/strong> and Saffron Iced Tea – \u0622\u06cc\u0633 \u062a\u06cc<\/a><\/strong> \u0632\u0639\u0641\u0631\u0627\u0646<\/strong>. You can find many more saffron recipes in the saffron category on the blog. If you want to celebrate Saffron Day with us, check out my colleagues’ blog where they share a scrumptious saffron cake recipe.<\/p>\n
K\u00fcchentraum & Purzelbaum Safran-Mandel-Kuchen<\/a><\/strong><\/p>\n
Backmaedchen 1967 Schwedischer Safrankuchen<\/a><\/strong><\/p>\n
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<\/a><\/p>\nSMASHED BURGER WITH SAFFRON AIOLI<\/h2>\n
(MIDDLE EASTERN STYLE)<\/h2>\n
INGREDIENTS ROASTED GARLIC<\/h2>\n
1 whole garlic bulb<\/p>\n
1 tbsp olive oil<\/p>\n
1 pinch of salt<\/p>\n
INGREDIENTS SAFFRON EXTRACT<\/h2>\n
1\/4 tsp saffron threads<\/a>*<\/strong><\/p>\n
1 tbsp crushed ice<\/p>\n
SAFFRON AIOLI INGREDIENTS<\/h2>\n
2 egg yolks<\/p>\n
1 pinch Dijon mustard<\/a>*<\/strong><\/p>\n
2 tsp lemon juice, freshly squeezed<\/p>\n
100 ml neutral olive oil<\/p>\n
1 pinch of cayenne pepper<\/a>*<\/strong><\/p>\n
1\/2 tsp salt<\/p>\n
INGREDIENTS BURGER PATTIES<\/h2>\n
250 g beef entrecote<\/p>\n
250 g rack of lamb, mixed and ground twice<\/p>\n
1 handful coriander, roughly chopped<\/p>\n
1 tsp coriander powder<\/p>\n
1\/2 teaspoon cumin<\/a>*<\/strong><\/p>\n
INGREDIENTS SMASHED BURGER<\/h2>\n
4 slices of cheddar<\/a>*<\/strong><\/p>\n
4 burger buns<\/p>\n
Half an iceberg lettuce, cut into thin strips<\/p>\n
2 tomatoes, sliced<\/p>\n
4 pickled cucumbers, sliced<\/p>\n
PREPARATION ROASTED GARLIC<\/h2>\n
Preheat your oven to 180\u00b0C.<\/p>\n
Cut the ends off the garlic heads to expose the cloves.<\/p>\n
Place them on a piece of baking paper, drizzle with olive oil, sprinkle with a pinch of salt, and shape into a small packet.<\/p>\n
Bake in the preheated oven for 30 minutes, then allow to cool.<\/p>\n
PREPARATION SAFFRON AIOLI<\/h2>\n
Grind the saffron threads in a mortar and pour over 1 tablespoon of crushed ice.<\/p>\n
Crush the garlic and mix with egg yolk, mustard, lemon juice, and saffron extract in a tall, narrow container.<\/p>\n
Use an electric blender to slowly blend and add neutral olive oil until the mixture becomes mayonnaise-like.<\/p>\n
Add cayenne pepper and salt, and give it a good stir. Chill the aioli in the fridge.<\/p>\n
PREPARATION BURGER PATTIES<\/h2>\n
Mix minced lamb and beef with fresh coriander and spices. Losely shape into balls.<\/p>\n
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