Homemade burgers, chicken triangles, oven potatoes, zucchini velouté and fruit salad

Ingredients

• 2 cuillères à soupe Olive oil (for the velouté)
• 20 g Butter
• 1 moyen Leek (white part only, sliced into rounds)
• 2 moyennes Zucchini (diced)
• 2 moyennes Potatoes (diced for the velouté)
• 4 feuilles Celery leaves (or 1 stalk to remove at the end of cooking)
• 700 ml Boiling water
• 5 cl Liquid cream
• 50 g Grated cheese (Gruyère)
• 1 moyen Onion (finely chopped)
• 1 cuillère à soupe Olive oil (for the filling)
• 300 g Chicken breast (diced)
• 5 g Fresh ginger (grated)
• 1 pincée Curry powder
• 1 pincée Turmeric powder
• 1 gousse Fresh garlic (crushed)
• 1 moyen Red bell pepper (cut into strips)
• 1 moyen Green bell pepper (cut into strips)
• 100 g Grated mozzarella
• 12 unités Wheat tortillas (small to medium size)
• 2 cuillères à soupe Algerian sauce
• 2 cuillères à soupe Mayonnaise
• 375 g Type 45 flour
• 6 g Dry baker's yeast
• 5 g Sugar (1 teaspoon)
• 5 g Salt (1 teaspoon)
• 2 cuillères à soupe Oil (for the dough)
• 1 unité Egg white
• 105 ml Warm milk
• 90 ml Warm water
• 1 jaune + 1 cuillère à soupe lait Egg yolk + milk (for glazing)
• 1 cuillère à soupe Sesame seeds (optional, for the surface)
• 600 g Ground meat (beef)
• 1 cuillère à soupe Fresh parsley (chopped)
• 0.5 unité Onion (for the patties) (finely chopped)
• 1 cuillère à soupe Sunflower oil (for cooking the patties)
• 1000 g Potatoes (for the potatoes) (cut into wedges)
• 1 cuillère à café Paprika
• 0.5 cuillère à café Turmeric (for the potatoes)
• 0.5 cuillère à café Curry (for the potatoes)
• 1 cuillère à café Dried thyme
• 1 cuillère à soupe Flour (for the potatoes)
• 2 cuillères à soupe Sunflower oil (for the potatoes)
• 0.5 unité Lemon (juice only)
• 2 unités Oranges (juice only)
• 1 unité Apple (diced)
• 1 unité Pear (diced)
• 1 unité Banana (sliced)
• 100 g Strawberries (cut into pieces)

Instructions

1. Sauté the aromatics for the velouté

   In a pot, heat the olive oil, add the butter then the sliced leek. Cover and let sweat for a few minutes over medium heat.

   Time: PT5M

2. Add the vegetables

   Stir in the diced zucchini, potatoes and celery leaves. Season with salt and pepper and cover again.

   Time: PT2M

3. Cook the velouté

   Pour in 700 ml boiling water, bring to a boil then reduce heat and simmer for 15‑20 minutes uncovered.

   Time: PT20M

4. Finish the velouté

   Add the liquid cream and grated cheese, then blend with an immersion blender until smooth.

   Time: PT5M

5. Reserve the velouté

   Transfer the velouté to a bowl, cover and keep warm or refrigerate.

   Time: PT0M

6. Prepare the triangle filling

   Finely chop the onion, garlic and ginger. Set aside.

   Time: PT5M

7. Cook the chicken

   Heat 1 tablespoon olive oil in a very hot pan, add the chicken, salt, pepper, curry, turmeric, ginger and garlic. Sear for 5 minutes until the meat is golden.

   Time: PT5M

8. Cook the bell peppers

   In the same pan, add a drizzle of oil, the red and green bell peppers cut into strips and a little onion. Caramelize for 5 minutes.

   Time: PT5M

9. Combine the two fillings

   Combine the cooked chicken and peppers in a bowl, adjust seasoning if needed.

   Time: PT2M

10. Assemble the triangles

    Cut each tortilla in half, spread a spoon of Algerian sauce, place the filling, add grated mozzarella and fold into a triangle shape (briouat style).

    Time: PT10M

11. Cook the triangles

    Brown the triangles in a pan or panini press for 5‑6 minutes each side until crisp.

    Time: PT10M

12. Prepare the burger dough

    In a large bowl, mix the flour, yeast, sugar and salt. Add the oil, egg white, warm milk and warm water. Knead for 5‑7 minutes until a smooth dough forms.

    Time: PT10M

13. First rise of the dough

    Cover the dough with plastic wrap and let rest for 50 minutes in a warm place until it doubles in size.

    Time: PT50M

14. Shape the buns

    Degas the dough, divide into 8 equal pieces, form balls, flatten slightly on a baking sheet, brush with egg yolk + milk and sprinkle with sesame seeds or oat flakes.

    Time: PT10M

15. Second rise

    Let the buns rise for 30‑40 minutes (about 35 minutes) at room temperature.

    Time: PT35M

16. Preheat the oven

    Preheat the oven to 200°C on convection.

    Time: PT5M

    Temperature: 200°C

17. Bake the burger buns

    Bake the buns for 20‑25 minutes until golden and well risen.

    Time: PT25M

    Temperature: 200°C

18. Prepare the ground beef patties

    In a bowl, combine ground meat, salt, pepper, chopped parsley and chopped onion. Form 8 equally sized patties.

    Time: PT5M

19. Cook the patties

    Heat a drizzle of oil in a pan, cook each patty 5 minutes per side until medium‑done.

    Time: PT10M

20. Prepare the potatoes

    Cut the potatoes into wedges, season with salt, pepper, paprika, turmeric, curry, thyme, flour and sunflower oil. Mix well.

    Time: PT10M

21. Cook the potatoes

    Spread the potatoes on a sheet, bake at 200°C (static heat) for 30‑35 minutes until golden and crisp.

    Time: PT35M

    Temperature: 200°C

22. Prepare the fruit salad

    Juice the lemon and oranges. Cut the apple, pear, banana and strawberries. Drizzle each fruit with a splash of juice to prevent oxidation.

    Time: PT10M

23. Assemble the burgers

    Slice the buns in half, spread sauce (Algerian‑mayonnaise mix or ketchup), add lettuce, the patty, tomato slices, pickles, cheese and thinly sliced raw onion. Close and lightly skewer to hold.

    Time: PT10M

24. Serving

    Arrange the burgers, triangles, potatoes and fruit salad on the serving platter. Enjoy hot.

    Time: PT0M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive oil: huile de tournesol, huile végétale
• Instead of Butter: margarine
• Instead of Leek: oignon doux
• Instead of Zucchini: concombre cuit
• Instead of Potatoes: patate douce
• Instead of Celery leaves: persil plat
• Instead of Liquid cream: crème fraîche légère
• Instead of Grated cheese (Gruyère): parmesan
• Instead of Olive oil (for the filling): huile de tournesol
• Instead of Chicken breast: dinde
• Instead of Fresh ginger: gingembre en poudre (½ c. à café)
• Instead of Fresh garlic: ail en poudre (½ c. à café)
• Instead of Grated mozzarella: cheddar, emmental
• Instead of Wheat tortillas: tortillas de maïs
• Instead of Algerian sauce: sauce harissa douce
• Instead of Mayonnaise: yaourt nature
• Instead of Type 45 flour: farine tout usage
• Instead of Dry baker's yeast: levure fraîche (12 g)
• Instead of Oil (for the dough): huile de tournesol
• Instead of Egg white: œuf entier (séparé)
• Instead of Warm milk: lait d'amande tiède
• Instead of Egg yolk + milk: œuf entier battu
• Instead of Sesame seeds: flocons d'avoine
• Instead of Ground meat (beef): viande hachée de veau, mélange bœuf‑agneau
• Instead of Fresh parsley: coriandre
• Instead of Sunflower oil: huile d'olive
• Instead of Dried thyme: herbes de Provence
• Instead of Sunflower oil (for the potatoes): huile d'olive
• Instead of Strawberries: fruits rouges de saison

Equipment Needed

• Pot
• Pan
• Oven
• Immersion blender or blender
• Cutting board
• Chef's knife
• Wooden spatula
• Measuring spoon
• Mixing bowls
• Kitchen brush (optional)
• Baking sheet
• Plastic wrap (optional)
• Tongs (optional)
• Cheese grater (optional)
• Panini press or grill (optional)

Critical Steps — Do Not Skip

• Do not overcook the velouté to keep a creamy texture.
• Sear the chicken quickly over high heat so it stays tender.
• Seal the triangle edges properly to avoid filling leaks.
• Observe the burger dough rising times to obtain a fluffy bun.
• Cook the potatoes until well golden to avoid a soggy texture.

Chef Tips from the Video

• Use an immersion blender for an ultra‑smooth velouté without needing a chinois.
• Add a pinch of nutmeg to the velouté for an extra aromatic note.
• Sprinkle the burgers with sesame seeds before the second rise for a subtle crunch.
• Serve the fruit salad with a few fresh mint leaves for extra freshness.

Troubleshooting

Storage

Refrigerator: Velouté, cooked triangles, cooked burgers and potatoes keep 3‑4 days in airtight containers.

Freezer: Triangles and burgers (unassembled) can be frozen 2 months; thaw in the refrigerator before cooking.

Room temperature: Raw burger buns keep 1 day at room temperature, protected from excess humidity.

Make-Ahead Tips

• Prepare the velouté the day before and gently reheat before serving.
• Shape the triangles and freeze them on a sheet before transferring to a freezer bag.
• The burger dough can be kneaded the day before and left in the refrigerator for a slow fermentation.
• Cut the potatoes ahead of time, rinse and keep them in cold water until cooking.