Burger: Classic Cheese
Tags:
alcohol-free
Description
This burger really is delicious to bite into! A fluffy bun, a juicy beef patty in between, deliciously seasoned, topped with lots of crunchy, fresh ingredients - it doesn't get any better than that! We're not talking about a fast food product here. No, everything here is homemade. YOU bake the bun and mince the patty into meat. Even the sauces are homemade. A real taste experience! It is really worth the effort!
Zutaten für
For the buns
3
eggs
25
g
sugar
65
ml
milk
5
g
dry yeast
280
g
wheat flour, type 550
65
g
butter
10
g
salt
3
Tablespoon(s)
milk (for the egg spread)
2
Tablespoon(s)
sesame seeds
For the patties
800
g
beef (e.g. prime rib)
2
Teaspoon(s)
salt
1
Teaspoon(s)
pepper
1
Pinch(es)
baking powder (optional)
2
Tablespoon(s)
oil (for frying)
For the ketchup
50
g
onion
0.5
Clove(s)
garlic
2
Tablespoon(s)
oil
cinnamon, allspice, aniseed (a pinch each)
1
Tablespoon(s)
tomato paste
2
Tablespoon(s)
balsamic vinegar, light
2
Tablespoon(s)
honey
300
ml
apple juice (reduce to 100-150 ml)
400
ml
tinned tomatoes
2
Tablespoon(s)
starch (dissolved in cold water)
For the burger sauce
150
g
ketchup
150
g
mayonnaise
1
Tablespoon(s)
mustard
2
Tablespoon(s)
onion granules
1
Tablespoon(s)
pickled gherkins
salt, pepper, sugar, Tabasco (to taste)
For the stewed onions
200
g
onion
2
Tablespoon(s)
butter
1
Tablespoon(s)
maple syrup
salt, pepper, sugar (to taste)
For the garnish
6
Leave(s)
lettuce leaves
6
Slice(s)
cheddar cheese
2
tomatoes
2
pickled cucumbers
1
red onion
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
Beat the eggs. Take a very small portion of the egg mixture to brush the buns with later. Put most of the egg mixture into a mixing bowl with the sugar, milk and dry yeast and mix together.
2
Add the flour a little at a time. Add the butter and salt and knead for about 30 minutes.
3
Refrigerate the dough until it is well chilled (at least 2 hours, better overnight).
4
Knead the dough briefly by hand and then cut out small balls weighing about 95 g each. Place them slightly flattened in the moulds and cover with foil. Then leave to rise for 1 - 2 hours until the dough has risen well.
5
Preheat the oven to 175°C convection oven. Mix the remaining egg with the milk for the egg spread and brush the raw dough with it and sprinkle with sesame seeds.
6
Bake the buns in the oven for 15 minutes.
For the patties
1
Remove the tendons from the beef well and grind with the fine perforated disc of the rotary grinder.
2
Mix the meat with salt and pepper (and optionally baking powder) and knead intensively.
3
Measure out portions of about 130g and shape into patties.
4
Sear on both sides in a hot pan and then reduce the heat or finish in the oven (140°C/10 minutes).
5
Alternatively, grill over high heat on both sides and then finish over indirect heat.
6
Tip:
Fresh beef can be roasted pink and eaten without hesitation.
For the ketchup
1
Reduce the apple juice by about half. At the same time, finely dice the onions and garlic and sauté until translucent. Add the spices and tomato purée and sauté briefly.
2
Deglaze the onions, garlic and spices with the reduced apple juice, add the balsamic vinegar and honey and bring everything to the boil. When the mixture boils, add the canned tomatoes. Let everything simmer for a few minutes.
3
Puree the mixture and pass it through a sieve. Bring to the boil again and gradually thicken with starch (you may not need all of it) until the desired consistency is reached. Allow the ketchup to cool and shake or blend again before use if necessary.
For the burger sauce
1
Roughly chop the pickled gherkins and drain a little on a kitchen towel.
2
Put all the ingredients into the Multi Chopper and blend to a sauce.
3
Season to taste with salt, pepper, sugar and Tabasco.
For the stewed onions
1
Cut the onions into fine rings.
2
Melt the butter in a saucepan and sauté the onions over a medium heat.
3
Add the maple syrup and season lightly with salt and pepper.
4
Give the onions a little colour, then remove from the heat and season with salt, pepper and sugar to taste.
For the garnish
1
Wash and dry the lettuce.
2
Finely slice the pickled cucumbers, tomatoes and red onions.
Serving
1
Cut the burger buns in half and lightly toast the cut sides.
2
Spread the ketchup and a slice of lettuce on the underside of the bun and place a patty on top.
3
Place a slice of cheese, the braised onions and tomato and pickled gherkins on the patty.
4
Place a few fine onion rings on the burger, smear the top of the bun with a little burger sauce and fold over.
Zutaten für
For the buns
3
eggs
25
g
sugar
65
ml
milk
5
g
dry yeast
280
g
wheat flour, type 550
65
g
butter
10
g
salt
3
Tablespoon(s)
milk (for the egg spread)
2
Tablespoon(s)
sesame seeds
For the patties
800
g
beef (e.g. prime rib)
2
Teaspoon(s)
salt
1
Teaspoon(s)
pepper
1
Pinch(es)
baking powder (optional)
2
Tablespoon(s)
oil (for frying)
For the ketchup
50
g
onion
0.5
Clove(s)
garlic
2
Tablespoon(s)
oil
cinnamon, allspice, aniseed (a pinch each)
1
Tablespoon(s)
tomato paste
2
Tablespoon(s)
balsamic vinegar, light
2
Tablespoon(s)
honey
300
ml
apple juice (reduce to 100-150 ml)
400
ml
tinned tomatoes
2
Tablespoon(s)
starch (dissolved in cold water)
For the burger sauce
150
g
ketchup
150
g
mayonnaise
1
Tablespoon(s)
mustard
2
Tablespoon(s)
onion granules
1
Tablespoon(s)
pickled gherkins
salt, pepper, sugar, Tabasco (to taste)
For the stewed onions
200
g
onion
2
Tablespoon(s)
butter
1
Tablespoon(s)
maple syrup
salt, pepper, sugar (to taste)
For the garnish
6
Leave(s)
lettuce leaves
6
Slice(s)
cheddar cheese
2
tomatoes
2
pickled cucumbers
1
red onion
