|500 g||ground beef|
|2½ tsp||dry yeast|
|13 g||diastatic malt powder|
|140 ml||milk (divided)|
|25 g||soft butter|
|vegetable oil for frying|
|flour for work surface|
|lettuce for topping|
|tomato for topping|
|homemade fried onions for topping|
|ketchup for serving|
|mustard for serving|
An ice cold beer is the classic pairing for this juicy burger.
To prepare the buns, add flour, yeast, salt, and malt to a large mixing bowl. Stir to combine, then add some milk, water, sugar, soft butter, and half of the beaten egg. Combine with a rubber spatula. Then knead for approx. 6 min. with hands, until the dough springs back when you push it gently with your finger.
Cover dough with a wet kitchen towel and let rise at 35°C/95°F (upper and lower heat). Alternatively, let rise without towel in automated program “yeast dough” for 30 min.
Knead dough briefly, divide into portions, transfer to a parchment-lined baking sheet, cover with a damp towel, and let rise for another 10 min. in a warm place. Alternatively, let rise in oven at 35°C/95°F (upper and lower heat) or without towel in automated program “yeast dough."
Then, roll dough pieces into smooth balls, transfer back to parchment-lined baking sheet, and cover with a damp kitchen towel. Let rise for another approx. 30 min. in a warm place.
Combine remaining egg with remaining milk and carefully brush buns with mixture. Sprinkle with sesame and bake with convection function at 190°C / 375°F for approx. 10 – 15 min until golden brown.
For the patties, season ground beef with salt and pepper.
Form 6 equal-sized patties and cook in a frying pan greased with oil over medium-high heat for approx. 3 – 5 min., or until browned on each side and cooked through.
Rip lettuce into bite-sized pieces. Cut tomato into thin slices. Halve burger buns horizontally, spread ketchup and mustard on each half, then place patty, tomato and homemade fried onions on top. Cover with other half of bun. Enjoy!