Guest Chef recipes

Black Croc burger

Category :  Main dish

Ingredients for 2 portions:

  1. Βrown bread from squid ink
    1. 1 kg hard flour
    2. 700 gr lukewarm water
    3. 30 gr olive oil
    4. 10 gr salt
    5. 5 gr sugar
    6. 30 γρ. squid ink
    7. 1 small packet of dry yeast
    8. 1 egg
  2. Crocodile burger
    1. 400 gr crocodile mince
    2. 20 gr chopped coriander
    3. 20 gr chopped parsley
    4. 15 gr salt
    5. 10 gr pepper
    6. 30 gr breadcrumbs
    7. 1 egg
    8. 30 ml. olive oil
    9. 15 gr season pepper seaweed lavender
    10. 15 gr spicemix del mondo Peru
  3. Chutney cabbage-apple
    1. ¼ white cabbage
    2. ½ fennel
    3. 2 items of green apple
    4. 2 items of carrot
    5. 1 l red wine
    6. 200 gr brown sugar
    7. 30 gr sweet & sour wokpaste
  4. Mayonnaise of green mustard
    1. 10 egg yolks
    2. 800 ml. sunflower oil
    3. 30 gr green mustard sauce
    4. 30 gr white vinegar
    5. 1 squeezed lemon
    6. 10 gr salt
    7. 10 gr pepper
    8. 15 gr season pepper seaweed lavender
  5. Country potatoes
    1. 6 whole potatoes with their peels
    2. 300 gr coarsed salt
    3. 45 gr spice oil green herbs-garlic
  6. 15 gr onion jam with balsamic

Preparation time: 2.5 hours for preparation + 15 minutes for instructions


  1. Brown bread from  squid ink
    1. Put the shifted flour and all the ingredients in a bowl, except for the water. Stir with the spoon and add slowly the water, until it becomes homogenous and unsticks from the bowl. If it sticks, add a little bit of flour.
    2. Let it rest for 1 hour.
    3. Ιn a bowl, shape it and cut it into pieces (6 items).
    4. Shape round bread rolls.
    5. Put it in a baking dish with a baking paper and let its volume double for  30-40 minutes.
    6. Τhen, sprinkle with a little bit of water and bake it in a preheated oven in 180 for 45 minutes.
  2. Crocodile burger
    1. Put the mince in a bowl. Αdd all the ingredients and mould, so that all the ingredients will become a mixture.
    2. Let it rest for half an hour and then shape burgers.
  3. Chutney cabbage-apple
    1. Julienne the vegetables and the apples. Grind the carrots from the wide side of the grater.
    2. Take a pot and put it on a high heat.
    3. Αdd olive oil and then the cabbage and the fennel. Stir constantly.
    4. During this time, add the carrots, the sugar to get them caramelized, red wine, salt and pepper. Once it starts boiling, reduce the heat and let it simmer. 10 minutes before it is ready,add the sweet & sour wokpaste.
    5. Separate the yolks from the white of the egg.We will use only the yolks. Put all the ingredients in a mixer, except for the sunflower oil. As you stir, pour gradually the sunflower oil . Once it absorbs the sunflower oil and solidifies, then it is ready.
  4. country potatoes
    1. Clean the potatoes thoroughly , so that no dirt is left. Add in the bottom of the pan, kosher salt . Add the potatoes on the top and bake them in 160 for 40-45 minutes.
    2. Once they are ready, let them cool down and then cut them into wedges.
    3. Then, marinate them with the Spice oil green herbs-garlic and then cook them in a deep fryer when it is heated up.
  5. Burger decoration:
    1. Cut the bread in the middle. Spread on the top and on the bottom mayonnaise from  green mustard sauce. Lollo rosso, tomato that has been grilled, cornichon cucumber, chutney cabbage-apple, crocodile burger, onion jam with balsamic and the top bun.

Enjoy your meal…
Special credits to  Esperanto restaurant for their hospitality.

Chef: Adamantia Konstantopoulou

With love, persistence and creation in the restaurants  for 12 years. One of the best experiences, Costa Navarino in Peloponnese.

Magna Carta is the inspiration, so that your creations will reach higher levels.

Moto: ’Everything is allowed to cooking , if the flavors combination satisfies your uraniscus.’’