Burger: Bavarian
Tags:
Description
Bavarian burgers - the matching initial letters already promise a complete work of art. The burger is enclosed in a proper pretzel bun. For this, you add baking soda to the "standard" yeast dough and use coarse salt. For the patty you work with veal. Onions, parsley, mustard and white wine provide the right flavour. You also use mustard for the sauce to give it a Bavarian touch. A dash of Tabasco can also be added to give it a nice spiciness. The garnish is really Bavarian again: sauerkraut, bacon and potatoes. For the cheese, we sneak something from our neighbours and use Emmentaler.
Zutaten für
For the buns
460
g
wheat flour, type 550
275
ml
water, lukewarm
20
g
yeast, fresh
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
50
g
baking soda
2
Teaspoon(s)
coarse salt
For the patties
650
g
meat (veal)
50
g
onion, finely diced
1
Teaspoon(s)
butter
20
g
mustard seeds
20
ml
white wine
1
Tablespoon(s)
coarse mustard
1
Tablespoon(s)
parsley
2
egg yolks
salt, pepper as desired
3
Tablespoon(s)
oil (for frying)
For the sauce
1
egg yolk
25
ml
liquid (a cold broth is ideal, water is also fine)
0.5
Teaspoon(s)
salt
1
Teaspoon(s)
mustard
1
Pinch(es)
sugar and pepper
1
Pinch(es)
pepper
1 dash Tabasco
1 dash lemon
350
ml
oil
2
Tablespoon(s)
coarse mustard
For the garnish
300
g
sauerkraut
2
Tablespoon(s)
bacon cubes
1
bay leaf
100
ml
vegetable stock
1
onion
3
potatoes
120
g
Emmental cheese, grated
3
Tablespoon(s)
oil
salt, pepper, sugar as desired
Preparation
Note
This recipe is designed for 6 large burgers, made with the Flexiform Burger Bun L. For burgers in size M or S, all ingredients - except for the buns - can be converted from 6 to 4 portions to obtain the correct portion size of 6 medium or 12 small burgers. For the buns, we recommend using the respective burger bun recipe for sizes M or S from our recipe world.
For the buns
1
Put the flour in a mixing bowl, form a hollow and crumble the yeast into it. Then add sugar and water and let everything stand for 15 minutes.
2
Add the salt and knead into a smooth dough. Cover and leave to rise for 60 minutes.
3
Knead the dough well once and then form small balls weighing about 110 g each. Flatten them and leave them covered on a well-floured work surface to rise for about an hour.
4
Meanwhile, stir the baking soda into 3 litres of water. When the dough has risen for an hour, place it in the bicarbonate of soda for 15 minutes. Preheat the oven to 190°C convection oven.
5
Finally, remove the buns from the brine with a ladle and place in the tin. Sprinkle with coarse salt and then bake in the oven for 15 minutes.
For the patties
1
Finely dice the onions and sauté in a pan with butter. After a short time, add the mustard seeds and sauté. Deglaze with white wine, simmer briefly and then drain in a sieve.
2
If necessary, remove the sinews from the meat, cut into cubes and process into minced meat with the fine disc of the mincer.
3
Mix the meat with the sautéed onions and the remaining ingredients and season with salt and pepper.
4
Weigh out about 130 g each, shape with the patty press and then fry on both sides in a pan that is not too hot. Then reduce the heat or finish cooking in the oven (160°C convection/10 minutes).
5
Alternatively, grill on both sides over a high heat and then finish over indirect heat.
For the sauce
1
Tip:
This mayonnaise is made with raw egg yolks. If available, use pasteurised egg yolks, otherwise use ONLY FRESH organic eggs. The mayonnaise must only be used on the day it is made!
2
Put the egg yolk, mustard, coarse mustard and all liquids (no fat/oil) into the chopper or a bowl and mix.
3
When the egg and liquid mixture is well blended, add a small amount of oil and whisk. Then keep adding a small amount of oil (tablespoon by tablespoon) and keep whisking well. No greasy spots should form on the surface.
4
With increasing amounts of oil, a consistency similar to a salad dressing should slowly develop and finally a mayonnaise consistency. The consistency can be adjusted by the amount of oil or liquid. When the desired consistency is reached, season the mayonnaise with salt, pepper, lemon and Tabasco (if not already added at the beginning).
For the garnish
1
Cut the onion into fine rings. Drain the sauerkraut if necessary. Cut the potatoes into spaghetti using a spiral slicer.
2
Bring half of the onions to the boil together with the sauerkraut, diced bacon, vegetable stock and bay leaf and simmer at a medium temperature until the liquid has almost completely evaporated. Then season with salt, sugar and pepper.
3
Mix the remaining onions with the potato spaghetti, season with salt and pepper and squeeze out a little in a cloth.
4
Shape the potato spaghetti into small rösti (1 per burger) and fry in a pan with a little oil until crispy on both sides.
Arrange
1
Halve the burger buns and lightly toast the cut surfaces.
2
Spread the buns with the mustard mayonnaise and place a patty on the underside of each bun.
3
Now top the burger with grated cheese, sauerkraut and a hash brown, then fold over the top of the bun.
Zutaten für
For the buns
460
g
wheat flour, type 550
275
ml
water, lukewarm
20
g
yeast, fresh
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
50
g
baking soda
2
Teaspoon(s)
coarse salt
For the patties
650
g
meat (veal)
50
g
onion, finely diced
1
Teaspoon(s)
butter
20
g
mustard seeds
20
ml
white wine
1
Tablespoon(s)
coarse mustard
1
Tablespoon(s)
parsley
2
egg yolks
salt, pepper as desired
3
Tablespoon(s)
oil (for frying)
For the sauce
1
egg yolk
25
ml
liquid (a cold broth is ideal, water is also fine)
0.5
Teaspoon(s)
salt
1
Teaspoon(s)
mustard
1
Pinch(es)
sugar and pepper
1
Pinch(es)
pepper
1 dash Tabasco
1 dash lemon
350
ml
oil
2
Tablespoon(s)
coarse mustard
For the garnish
300
g
sauerkraut
2
Tablespoon(s)
bacon cubes
1
bay leaf
100
ml
vegetable stock
1
onion
3
potatoes
120
g
Emmental cheese, grated
3
Tablespoon(s)
oil
salt, pepper, sugar as desired
