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Tourte Burger à l'Algérienne | Pizza Burger with Algerian Flavors




بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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And what better way to celebrate, than with a PIZZA PARTY? But not any old pizza here! A few years ago "pizza burger" became all the rage when Boston Pizza introduced this tasty sensation to the American market. Pizza burger is a dough wrapped hamburger patty with fixin's. Burger King, Pizza Hut and even Dr Oetker cashed in this tasty treat! But guess what? It's not a new invention. The French masterminded this culinary masterpeice. They call it a "tourte" and it's covered savory tart. And tourte burger being a tart made with pizza dough and ground meat filling. 



This is a pizza burger will delight big and small.  I have seen around on few different blogs Feriel  and Kaouther. I thought this an ingenious dish since it has the look and flavor of a giant Burger ... yet it is slightly more appealing to us more serious adults (ahem) ... that I would have no issue serving this to my family or even guests at a luncheon. It has the taste of summer. And with a good salad you can enjoy it throughout the year, because I assure you that once you try to find it you'll soon make it apart of youre répertoire.

I've used my All Purpose Dough here but you can easily use your favorite pizza dough. The filling again, easy peesey. I used bits and ends from my fridge to make this Algerian inspired Tourte Burger. You could easily switch it up and add your favorite regular burger fixin's to make (halal) Baconburger, Mushroomburger, BBQ chickenburger, Buffalo Chickenburger, Pestoburger, etc .... the skies the limit here! Come on! Let's get into it!



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Tourte Burger à l'Algérienne   }
Algerian Inspired Pizza Burger

GROUND BEED, VEGETABLE AND CHEESE STUFFED ALGERIAN SEMOLINA GALETTE PREFECT FOR LUNCH OR SNACK AND EVEN YOUR RAMADAN TABLE.   

YIELD:serves 6-8
ACTIVE PREP TIME: 15-20 mins 
INACTIVE PREP TIME: 40mins
COOK TIME: 30-35 mins


MIXING BOWL, rolling pin, FRYING PAN, wooden spoon,  KNIFE, 30cm/12in round baking dish

۞ = SUBSTITUTIONS




FOR THE GALETTE DOUGH
  • 1 portion of All Purpose Dough enough for top and bottom of tourte in a 30cm - 12in tart pan
  • 600g - 5 cups unbleached strong bread flour 
  • 3 TBS semolina flour (semoule fine in Algeria)
  • 470 ml - 2 cups warm water
  • ¼ cup - 60ml olive oil (or colza oil) 
  • 2 TBS  instant yeast, like SAF
  • 1 TBS sugar 
  • 1 tsp milk powder
  • 2 tsp sea salt

FOR THE FILLING
  • 300g - about ½ lb ground meat (I have used beef)
  • 200g - 1 cup grated cheese (I have used Gruyère)
  • 2 TBS strong Dijon mustard
  • Handful of pitted green olives
  • 200g - 1 ½ cup sauteéd mushrooms
  • 2 onions, sliced and sauteéd 
  • 2 cubanelle (or bell peppers), chopped
  • Harissa (I have just squeezed some from a tube into a lattice shape) - optional
  • 8 wedges of Laughing Cow - La Vache Qui Rit cheese (fromage tartiner)
  • oli/salt/black pepper
  • 1 egg + water for egg wash
  • meted butter or olive oil for brushing in pan
  • sesame seeds, nigella seeds or poppy seeds for garnish


    START off by preparing the All Purpose Dough. Sift the flour into a large mixing bowl. Add the semolina flour, milk powder and salt to the flour. Make a well and add the instant yeast, oil, sugar and water. Gently mix everything in a large bowl until combined. The dough should be soft and not sticky. Cover with a clean kitchen towel and allow to rest for 20 minutes. 

    NOW prepare the filling by cutting the onion, mushrooms, olives and peppers. Brown off the ground meat in a frying pan. Season with salt and black pepper. Remove and set aside. Now add in the vegetable to sauté in the pan with oil until soft. Season with salt and pepper. Allow to cool before using.

    PREHEAT your oven to 375°F - 220°C.

    TAKE the rested dough and divide into 2 balls. Roll each ball into flat disk, large enough to fit your baking dish. One disk is for the bottom of the dish. The other for the top.

    BRUSH the pan with melted butter or olive oil. Lay the dough in the tart. Now spread the mustard on the bottom. Brown off your meat then season with salt, black pepper and Herb de Provence. Layer with the ground meat



    NOW add in the layer of sauteeing onions, then the mushrooms. Arrange the wedges of cheese around the tart. Then squeeze or spread, if using the harissa as well.


    PILE on the green olives and cheese. Place the top dough on the top of the tourte. Tuck the extra dough underneath and gently smooth out and flatten the disk. 

    POKE a hole in the top of the tourte or make a small X so the air escapes during baking. Brush the top of the tourte with egg wash and sprinkle with your choice of seeds. Allow the dough its final rise: 10 minutes before baking. 


    BAKE in the oven at 200°C - 375°F.for 30-35 minutes, until golden brown on top.
    COOL slightly before slicing.

    To serve, cut into wedges and eat while still warm. The cheese should be melted and gooey! Great with a side salad or even fries or chips!



    Storage
    This tourte should be eaten the same day, but is fine that next day reheated also. You can prepare then freeze for later for up to one month. To use, place in a low oven and slowly bring up to temperature.

    Alternative
    You can use milk in the dough instead of water + milk powder.
    If you are using a baking dish that smaller then 30cm diameter then half the recipe. Or make up the full recipe ... and use only half of the dough ... use the other half of the dough for breadsticks or other baked items. 

    Variation
    I have made mine with the flavours of Algerian burgers but some other filling choices:
    - Cajun chicken burger: Ground or shredded chicken spiced with Cajun seasoning with sauteed peppers, Edam cheese and hot paprika sauce

    - Bayou burger: Spicy ground beef, Dijon mustard, roasted peppers, hot paprika sauce, Mozzorella cheese

    - Bleu burger: Ground beef, blue cheese, french fried onions and Worchestershire sauce

    - Sweet onion burger: Ground beef, lots of sauteed onions and Thoum sauce

    - Buffalo Chicken Burger: Mix precooked shredded chicken with hot tabasco sauce, garlic powder, black pepper, blue cheese and dried oregano. 

    - PestoBurger: Mix ground chicken or turkey with prepared pesto

    - MushroomBurger: Sauteéd mushrooms, onions with ground beef and mozzarella cheese

    And finally these Tourte burgers are nice to make single serve if you can a smaller tart pan to mold them in!

     CATEGORIES:  FRENCH, MEDITERRANEAN, bread, MAIN DISHES - MEAT, WINTER, FALL, SPRING, summer

    SOURCE:  recipe by HENI inspired by boston pizza and kaouther

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      what food(s) = celebration to you? 



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      8 comments:

      1. Masha'Allah! I'm sure this would be lovely for summer barbecues!

        ReplyDelete
      2. Wow this sounds delicious Heni with all those lovely ingredients.

        ReplyDelete
      3. wow... i can have this any time...
        great savoury tart my friend...Here in Canada
        they have a Tourtriere made from a two layers of pie dough stuffed with two kinds of cooked meats, you can use beef and pork, or beef and chicken or deer and beef, or venison and beef.
        the idea is similar with different application.

        thanks for sharing

        ReplyDelete
      4. What a fantastic dish! I had seen pictures of it in Anissa Helou's book on mediterranean street food (or was it the one about savoury baking in the med? In any case, I was intrigued and now I know I am going to try it some day soon! What I like is that it allows for a lot of variations! I think calling it a burger is a put-down almost, it is "way better" than a burger!

        ReplyDelete
      5. What a fab idea! I made bread plait yesterday stuffed with leftover roast chicken, cheese, chopped tomato/capsicum etc... wish I'd seen this idea first though!

        ReplyDelete
      6. This is delicious.

        ReplyDelete
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        ReplyDelete

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