Mix together and let the flavours bind for 30 minutes
For the patty:
•Pan fry the patty for at least 5-7 minutes each side until internal temperature is at least 60C.
When frying the second side, add 2 cheddar slices on top of the patty and close with a lid to melt. (Another way is to melt it with a blowtorch before assembly which I prefer)
Mix together Greek yogurt and salt – wrap them in a cheesecloth, and hang it over a bowl to strain.
Wait 24 hours before unwrapping and tranferring to a bowl
For the khubz pitas:
280gr flour
40gr whole wheat flour
6gr salt
10gr sugar
30ml olive oil
210ml warm water
In the bowl of your stand mixer, mix together the flour, salt, sugar and yeast (salt should not touch the yeast)
Add in the olive oil and warm water and knead for 10 minutes
Shape the dough into a ball and transfer it to an oiled bowl
Let proof until double ( takes 1-2 hours depending on how warm your kitchen is)
Punch the dough to degas it after it has proofed.
For small pitas, divide into 30gr dough pieces.
Shape into balls and let them rest for 15 minutes.
Then shape into thin discs (you can use a rolling pin but be careful not to make them to thin)
Cover a pan with a thin layer of olive oil and preheat it on medium-high.
Add the dough discs (one at a time) and cook approx. 5 minutes each side (you can keep watch as it might take a shorter or longer time depending on your temperature)
Remove and let cool (optimally cover them with a towel)
*you can also cook in preheated oven at 230-260C, making sure that the baking pan is piping hot and you turn the pitas upside down after 3-4 minutes. The second side will be cooked faster (approx. 30seconds)
For the burger:
For the beef patty
Transfer the beef patty in preheated pan on medium-high. Press it down to make it thin and cook each side for approx. 5 minutes or until internal temperature is 60C (For medium rare!).
If you are not using pure beef patty the temperature will have to be at least 72C
Mix the bread flour, sugar salt and yeast in the bowl of your stand-mixer.
Add in the yoghurt and milk.
Knead for 5 minutes until you have a rough dough ball
Add in the egg and softened butter and knead in your stand-mixer for 5 more minutes
Shape the dough into a ball
Transfer in an oiled bowl and and let proof for 1-2 hours until double.
When the dough has proofed, punch it down to degas it
Divide to 140gr pieces and shape into balls
Tranfer to a baking sheet lined with parchment paper
Press them with your palm a little, to make the a little bit like discs
Let proof for 40 minutes
Meanwhile preheat your oven to 190C-200C (depending on your oven's power)
Before baking, egg wash the buns (1 egg yolk diluted with 1TBS milk).
Bake for 20 minutes or until their tops are golden brown
After removing from the oven and while still hot, brush the buns with some melted butter
Let cool and start preparing your burger
For the filling, for 1 burger, you will need
Mayonaise
Lettuce
180gr beef patty + provolone
Grilled red pepper
Tomato
Chimichurri (recipe below)
For the chimichurri:
60ml olive oil
20ml red wine vinegar
15gr parsley finely chopped
2 cloves garlic finely chopped or minced
1 red chili small
Pinch of dried oregano
3gr coarse salt level
Pepper to taste
Blend the parsley in a blender.
Add in the rest of the ingredients and blend. Allow to sit for 5-10 minutes to release all of the flavours. Ideally, let it sit for more than 2 hours, if time allows and up to 1 day.
For the assembly:
•Butter the buns and grill them
This creates a seal that will prevent the buns from getting soggy from the sauces
•Pan fry the patty for at least 5-7 minutes each side until internal temperature is at least 60C.
When frying the second side, add provolone on top of the patty and close with a lid to melt. (Another way is to melt it with a blowtorch before assembly which I prefer)
For the simit: 400gr bread flour 20gr sugar 6 gr salt 6gr yeast 100gr yogurt 200gr warm milk 1 egg
40gr unsalted butter softened
Method: Mix the bread flour, sugar salt and yeast in the bowl of your stand-mixer. Add in the yoghurt and milk. Knead for 2 minutes until you have a rough dough ball Add in the egg and softened butter and knead in your stand-mixer for 10 more minutes If the dough still sticks to the sides of the bowl and not only the bottom, add 1 TBS of flour and knead until it is incorporated. Shape the dough into a ball Transfer in an oiled bowl and and let proof for 1-2 hours until double. When the dough has proofed, punch it down to degas it Divide to 140gr pieces and shape into knots or balls Tranfer to a baking sheet lined with parchment paper Press them with your palm a little, to make the a little bit like discs Let proof for 40 minutes
Meanwhile preheat your oven to 190C-200C (depending on your oven's power)
Before baking dip in 500ml water mixed with 30gr sugar
Then dip the buns in sesame seeds
Bake until golden approx 25 minutes
Let cool and prepare the burger
For the yoghurt sauce: Mix 200gr yoghurt with 1 minced garlic clove, splash of lemon and dill
For the beef patty: For medium rare pan fry each side of the patty for approx. 5 minutes until internal temperaturw is 60C
For the assembly of 1 burger: Slice 1 simit and spread mayonnaise on the inside Add the ingredients in that order on the bottom bun: Shredded cucumber Beef patty Mizithra cheese slice Tomato Yoghurt sauce Top bun
For the Pretzel Bun: 400gr bread flour 20gr sugar 6 gr salt 6gr yeast 100gr yogurt 200gr warm milk 1 egg 40gr unsalted butter softened
Method: Mix the bread flour, sugar salt and yeast in the bowl of your stand-mixer. Add in the yoghurt and milk. Knead for 2 minutes until you have a rough dough ball Add in the egg and softened butter and knead in your stand-mixer for 10 more minutes
If the dough still sticks to the sides of the bowl and not only the bottom, add 1 TBS of flour and knead until it is incorporated.
Shape the dough into a ball
Transfer in an oiled bowl and and let proof for 1-2 hours until double.
When the dough has proofed, punch it down to degas it
Divide to 140gr pieces and shape into balls
Tranfer to a baking sheet lined with parchment paper
Press them with your palm a little, to make the a little bit like discs
Let proof for 40 minutes
Meanwhile preheat your oven to 190C-200C (depending on your oven's power)
Meanwhile preheat the oven at 200C
After they have proofed boil: 900ml water 9gr salt 25gr baking soda Add in the buns and cook for 30 seconds each side. Transfer back to the baking pan With a knife, make an X shape at their top Season with coarse salt
Bake until deep golden, approx 25 minutes.
Let them cool on a wire rack and start preparing the burger:
Caramelized Onions (I skipped them but the burger needs their sweet taste to break the monotony)
Saute the onions on high heat with oil Reduce to low heat and caramelize for 10-20 minutes
For the mayo To 100ml of mayo, add thyme and tarragon to taste and 20ml honey
For the Rosti: 400gr potatoes peeled and coarsely grated 1 egg beaten 1tsp flour 1/4tsp baking powder 1/2 small onion Sage
Oil for frying
Squeeze the water out of the potatoes
Mix with the rest of the ingredients
Create 4 rosti balls and cook in preheated pan on medium heat
Flatten them while on the pana and cook 5 minutes each side
For the beef patty:
Preheat a pan and pan fry the patties for 5-6 minutes each side (for medium rare)
Assemble the burger: Slice the bun Toast them Spread mayo on the inside of the 2 pieces Add the beef patty Then caramelized onions and 1 potato rosti
Now prepare the Swiss fondue: 1 garlic clove 125gr Grated Gruyere Cheese 65gr Grated Emmental 60ml Dry White Wine 5gr Cornstarch Splash of lemon juice Pepper + Nutmeg
Rub the inside of your fondue pot with the garlic and then discard the garlic
Combine everything but the spices and cook on medium heat for 5 minutes until the cheese melts
Reduce the heat to low and cook for 3 minutes until creamy and smooth
Add the spices and remove from heat.
Drizzle as much as you want (YES, THE WHOLE POT.) on your burger.
For the Kaiser Rolls: 400gr bread flour 40gr sugar 6 gr salt 6gr yeast 100gr yogurt 200gr warm milk
1 egg 40gr unsalted butter softened
Method: Mix the bread flour, sugar salt and yeast in the bowl of your stand-mixer. Add in the yoghurt and milk. Knead for 5 minutes until you have a rough dough ball Add in the egg and softened butter and knead in your stand-mixer for 5 more minutes
Shape the dough into a ball Transfer in an oiled bowl and and let proof for 1-2 hours until double.
When the dough has proofed, punch it down to degas it Divide to 140gr pieces and shape into balls Then shape into a long cylinder and braid to otsself to create a knot, which is characteristic to kaiser rolls
Tranfer to a baking sheet lined with parchment paper Press them with your palm a little, to make the a little bit like discs Let proof for 40 minutes
Meanwhile preheat your oven to 190C-200C (depending on your oven's power)
Before baking, egg wash the buns (1 egg yolk diluted with 1TBS milk). Sprinkle with sesame seeds
Bake for 20 minutes or until their tops are golden brown.
Let cool on a wire rack
For the burger:
For the mustard: 50ml austrian mustard 10ml honey Some vinegar Some tarragon Mix everything together
For the beef patty: Pan fry each side for 5 minutes until internal temperature 60C for medium rare
Then saute the bacon until crispy (approx. 2 minutes each side) and the sausage slices
For the assembly: Slice the kaiser rolls and toast them Spread mayo on top Add the rest of the ingredients in that order: Beef patty Gruyere Cheese (melt with blowtorch) Bacon Tomato slice Onion slice Käserkreiner sausage sliced Austrian mustard with tarragon Top bun Enjoy!
bakes.eats.repeats
Burger Okinawa:
thetangzhongmethod.wixsite.com/thetangzhongmethod/…
1 year ago | [YT] | 3
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bakes.eats.repeats
Burger Japan - Kanazawa
Ingredients:
Burger buns
Mayonnaise
Curry sauce
Beef patty
Cheddar slices
Red sauerkraut
Katsu sauce
Gold Leaf
For the Tangzhong:
-40gr flour (1/3cup)
-120ml water (1/2cup)
For the Dough:
Dry ingredients:
-360gr flour (3cups)
-15gr sugar (1TBS)
-6gr yeast (2tsp)
-6gr salt(2tsp)
Wet ingredients:
-160ml water (1cup+1TBS)
-1 egg
-All of the Tangzhong at room temp
Extra:
25gr Softened butter (2 TBS)
Egg Wash:
-1 egg yolk mixed with 15ml milk
Method:
For the Tangzhong:
1. Add the water first and then the flour in a pan and heat while whisking constantly
on medium heat.
2. Keep stirring until the mixture thickens into a pudding-like consistency
(temperature should reach 60-65C).
3. Remove from heat, transfer in a bowl and cover with a plastic wrap touching the
surface of the tangzhong.
4. Let come to room temperature before use.
For the dough:
1. In the bowl of your stand-mixer, whisk together the dry ingredients (be careful so
that the yeast does not come in contact with the salt)
2. Add in the wet ingredients and knead with the dough hook for 2 minutes.
3. Add in the softened butter and knead for 8 more minutes on high speed.
4. Transfer the dough into an oiled bowl and let proof covered with plastic wrap until
double (1-2 hours)
After the dough is proofed:
1. Punch it down to degas it and shape into a ball.
2. Divide into 140gr pieces and shape each piece into a ball
3. Transfer on a baking pan lined with parchment paper and let proof for 40 minutes
4. Preheat your oven at 200C
5. Once the buns have proofed, brush them with the egg wash
6. Bake until golden (approx. 20 minutes)
For the burger:
For the Kanazawa Curry Sauce
olive oil for frying
1 onion (chopped)
Ginger (chopped)
1 Garlic clove(chopped)
25ml black honey
100ml water
15gr Chutney paste
1/2 tomato can
1/2tsp Garam Masala
1/2tsp cumin
15gr curry powder
Heat olive oil in a frying pan
Saute onions, ginger and garlic until golden brown.
Add black honey and fry further.
Add water, chutney paste, canned tomato, garam masala, cumin and curry powder.
For the katsu sauce
50ml ketchup
30ml worcestershire sauce
15ml oyster sauce or soy sauce
10 sugar or brown sugar
Mix together and let the flavours bind for 30 minutes
For the patty:
•Pan fry the patty for at least 5-7 minutes each side until internal temperature is at least 60C.
When frying the second side, add 2 cheddar slices on top of the patty and close with a lid to melt. (Another way is to melt it with a blowtorch before assembly which I prefer)
For the burger:
Slice the buns and spread mayo on the insides
Add the rest of the ingredients in that order:
Kanazawa curry sauce
Beef patty with cheddar slices
Red sauerkraut
Katsu sauce
Top bun
Sprinkle with gold!
Enjoy! 😋
1 year ago | [YT] | 3
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bakes.eats.repeats
Burger "Saudi Arabia"
Ingredients:
Khubz pita
Lettuce leaf
Beef patty
Tomato slice
Cucumber slices
Grilled eggplant slices
Tahini sauce
For the khubz pita:
280gr flour
40gr whole wheat flour
6gr salt
10gr sugar
30ml olive oil
210ml warm water
In the bowl of your stand mixer, mix together the flours, salt, sugar and yeast (salt should not touch the yeast)
Add in the olive oil and warm water and knead for 10 minutes
Shape the dough into a ball and transfer it to an oiled bowl
Let proof until double ( takes 1-2 hours depending on how warm your kitchen is)
After the dough has proofed:
Place a sheet pan on the middle rack of your oven and preheat it to 475F/240C for at least 30 minutes.
Punch the dough to degas it after it has proofed.
For small khubz pitas, divide into 30gr dough pieces.
Shape into balls and let them rest for 15 minutes.
Then shape into thin discs (you can use a rolling pin but be careful not to make them to thin)
Quickly transfer as many dough disks to the piping hot sheet pan, leaving a few inches between them.
Spray the pita and the hot pan with some water from a spray bottle to create a little steam, and shut the oven door quickly.
The pitas should puff creating a large air pocket. Bake for 2-3 minutes until lightly browned.
Flip and bake for another 30-45 seconds.
The pita should remain mostly pale with some splotches of browning.
Keep warm with a towel.
Meanwhile prepare the burger:
For the tahini sauce:
50gr tahini
30ml fresh lemon juice
1 small garlic clove, grated or pressed
½ teaspoon sea salt
10gr honey (adjust depending on your taste)
Mix all the tahini sauce ingredients together
Pan-fry the beef patty for approx. 5 minutes each side until internal temperature is 60C for medium rare
Assemble the burger:
Spread tahini sauce on the bottom khubz
Add the ingredients in that order:
Lettuce leaf
Beef patty
Tomato slice
Cucumber slices
Grilled eggplant slices
Tahini sauce
Another Khubz pita
Enjoy!
1 year ago (edited) | [YT] | 1
View 0 replies
bakes.eats.repeats
Burger "Lebanon":
Ingredients:
Pita bread
Mayonnaise
Lettuce
Beef patty
Haloumi
Cucumber
Tomato
Labneh
For the Labneh:
Mix together Greek yogurt and salt – wrap them in a cheesecloth, and hang it over a bowl to strain.
Wait 24 hours before unwrapping and tranferring to a bowl
For the khubz pitas:
280gr flour
40gr whole wheat flour
6gr salt
10gr sugar
30ml olive oil
210ml warm water
In the bowl of your stand mixer, mix together the flour, salt, sugar and yeast (salt should not touch the yeast)
Add in the olive oil and warm water and knead for 10 minutes
Shape the dough into a ball and transfer it to an oiled bowl
Let proof until double ( takes 1-2 hours depending on how warm your kitchen is)
Punch the dough to degas it after it has proofed.
For small pitas, divide into 30gr dough pieces.
Shape into balls and let them rest for 15 minutes.
Then shape into thin discs (you can use a rolling pin but be careful not to make them to thin)
Cover a pan with a thin layer of olive oil and preheat it on medium-high.
Add the dough discs (one at a time) and cook approx. 5 minutes each side (you can keep watch as it might take a shorter or longer time depending on your temperature)
Remove and let cool (optimally cover them with a towel)
*you can also cook in preheated oven at 230-260C, making sure that the baking pan is piping hot and you turn the pitas upside down after 3-4 minutes. The second side will be cooked faster (approx. 30seconds)
For the burger:
For the beef patty
Transfer the beef patty in preheated pan on medium-high. Press it down to make it thin and cook each side for approx. 5 minutes or until internal temperature is 60C (For medium rare!).
If you are not using pure beef patty the temperature will have to be at least 72C
Then grill the halloumi
Spread mayo on 2 Khubz pitas
Assemble the burger in that order:
First pita bread
Lettuce
Beef patty
Haloumi
Cucumber
Tomato
Labneh with paprika
Second pita
Enjoy!
#burger
1 year ago (edited) | [YT] | 1
View 2 replies
bakes.eats.repeats
Burger "Argentina"
For the buns:
400gr bread flour
40gr sugar
6 gr salt
6gr yeast
100gr yogurt
200gr warm milk
1 egg
40gr unsalted butter softened
Method:
Mix the bread flour, sugar salt and yeast in the bowl of your stand-mixer.
Add in the yoghurt and milk.
Knead for 5 minutes until you have a rough dough ball
Add in the egg and softened butter and knead in your stand-mixer for 5 more minutes
Shape the dough into a ball
Transfer in an oiled bowl and and let proof for 1-2 hours until double.
When the dough has proofed, punch it down to degas it
Divide to 140gr pieces and shape into balls
Tranfer to a baking sheet lined with parchment paper
Press them with your palm a little, to make the a little bit like discs
Let proof for 40 minutes
Meanwhile preheat your oven to 190C-200C (depending on your oven's power)
Before baking, egg wash the buns (1 egg yolk diluted with 1TBS milk).
Bake for 20 minutes or until their tops are golden brown
After removing from the oven and while still hot, brush the buns with some melted butter
Let cool and start preparing your burger
For the filling, for 1 burger, you will need
Mayonaise
Lettuce
180gr beef patty + provolone
Grilled red pepper
Tomato
Chimichurri (recipe below)
For the chimichurri:
60ml olive oil
20ml red wine vinegar
15gr parsley finely chopped
2 cloves garlic finely chopped or minced
1 red chili small
Pinch of dried oregano
3gr coarse salt level
Pepper to taste
Blend the parsley in a blender.
Add in the rest of the ingredients and blend. Allow to sit for 5-10 minutes to release all of the flavours. Ideally, let it sit for more than 2 hours, if time allows and up to 1 day.
For the assembly:
•Butter the buns and grill them
This creates a seal that will prevent the buns from getting soggy from the sauces
•Pan fry the patty for at least 5-7 minutes each side until internal temperature is at least 60C.
When frying the second side, add provolone on top of the patty and close with a lid to melt. (Another way is to melt it with a blowtorch before assembly which I prefer)
Assemble in that order:
Bottom Bun
Mayonaise
Lettuce
180gr beef patty + provolone
Grilled Red Pepper
Tomato
Chimicchuri
Top Bun
Enjoy! 😋
1 year ago | [YT] | 3
View 2 replies
bakes.eats.repeats
Burger "Turkey"
Recipe:
Ingredients:
Simit buns
Mayonnaise
Beef patty
Shredded cucumber
Mizithra cheese
Tomato slice
Yoghurt sauce
For the simit:
400gr bread flour
20gr sugar
6 gr salt
6gr yeast
100gr yogurt
200gr warm milk
1 egg
40gr unsalted butter softened
Method:
Mix the bread flour, sugar salt and yeast in the bowl of your stand-mixer.
Add in the yoghurt and milk.
Knead for 2 minutes until you have a rough dough ball
Add in the egg and softened butter and knead in your stand-mixer for 10 more minutes
If the dough still sticks to the sides of the bowl and not only the bottom, add 1 TBS of flour and knead until it is incorporated.
Shape the dough into a ball
Transfer in an oiled bowl and and let proof for 1-2 hours until double.
When the dough has proofed, punch it down to degas it
Divide to 140gr pieces and shape into knots or balls
Tranfer to a baking sheet lined with parchment paper
Press them with your palm a little, to make the a little bit like discs
Let proof for 40 minutes
Meanwhile preheat your oven to 190C-200C (depending on your oven's power)
Before baking dip in 500ml water mixed with 30gr sugar
Then dip the buns in sesame seeds
Bake until golden approx 25 minutes
Let cool and prepare the burger
For the yoghurt sauce:
Mix 200gr yoghurt with 1 minced garlic clove, splash of lemon and dill
For the beef patty:
For medium rare pan fry each side of the patty for approx. 5 minutes until internal temperaturw is 60C
For the assembly of 1 burger:
Slice 1 simit and spread mayonnaise on the inside
Add the ingredients in that order on the bottom bun:
Shredded cucumber
Beef patty
Mizithra cheese slice
Tomato
Yoghurt sauce
Top bun
Enjoy!
#Burger #homemadeburger #burgerrecipe #recipe
1 year ago | [YT] | 2
View 0 replies
bakes.eats.repeats
Burger "Switzerland" recipe
For the Pretzel Bun:
400gr bread flour
20gr sugar
6 gr salt
6gr yeast
100gr yogurt
200gr warm milk
1 egg
40gr unsalted butter softened
Method:
Mix the bread flour, sugar salt and yeast in the bowl of your stand-mixer.
Add in the yoghurt and milk.
Knead for 2 minutes until you have a rough dough ball
Add in the egg and softened butter and knead in your stand-mixer for 10 more minutes
If the dough still sticks to the sides of the bowl and not only the bottom, add 1 TBS of flour and knead until it is incorporated.
Shape the dough into a ball
Transfer in an oiled bowl and and let proof for 1-2 hours until double.
When the dough has proofed, punch it down to degas it
Divide to 140gr pieces and shape into balls
Tranfer to a baking sheet lined with parchment paper
Press them with your palm a little, to make the a little bit like discs
Let proof for 40 minutes
Meanwhile preheat your oven to 190C-200C (depending on your oven's power)
Meanwhile preheat the oven at 200C
After they have proofed boil:
900ml water
9gr salt
25gr baking soda
Add in the buns and cook for 30 seconds each side.
Transfer back to the baking pan
With a knife, make an X shape at their top
Season with coarse salt
Bake until deep golden, approx 25 minutes.
Let them cool on a wire rack and start preparing the burger:
Caramelized Onions (I skipped them but the burger needs their sweet taste to break the monotony)
Saute the onions on high heat with oil
Reduce to low heat and caramelize for 10-20 minutes
For the mayo
To 100ml of mayo, add thyme and tarragon to taste and 20ml honey
For the Rosti:
400gr potatoes peeled and coarsely grated
1 egg beaten
1tsp flour
1/4tsp baking powder
1/2 small onion
Sage
Oil for frying
Squeeze the water out of the potatoes
Mix with the rest of the ingredients
Create 4 rosti balls and cook in preheated pan on medium heat
Flatten them while on the pana and cook 5 minutes each side
For the beef patty:
Preheat a pan and pan fry the patties for 5-6 minutes each side (for medium rare)
Assemble the burger:
Slice the bun
Toast them
Spread mayo on the inside of the 2 pieces
Add the beef patty
Then caramelized onions and 1 potato rosti
Now prepare the Swiss fondue:
1 garlic clove
125gr Grated Gruyere Cheese
65gr Grated Emmental
60ml Dry White Wine
5gr Cornstarch
Splash of lemon juice
Pepper + Nutmeg
Rub the inside of your fondue pot with the garlic and then discard the garlic
Combine everything but the spices and cook on medium heat for 5 minutes until the cheese melts
Reduce the heat to low and cook for 3 minutes until creamy and smooth
Add the spices and remove from heat.
Drizzle as much as you want (YES, THE WHOLE POT.) on your burger.
Add the top bun and enjoy!
#Burger #homemade #homemadeburger
1 year ago | [YT] | 5
View 2 replies
bakes.eats.repeats
Recipe of Burger "Austria":
Ingredients:
Mayonnaise
Beef patty
Gruyere Cheese
Bacon
Tomato slice
Onion slice
Käserkreiner sausage sliced
Austrian mustard with tarragon
For the Kaiser Rolls:
400gr bread flour
40gr sugar
6 gr salt
6gr yeast
100gr yogurt
200gr warm milk
1 egg
40gr unsalted butter softened
Method:
Mix the bread flour, sugar salt and yeast in the bowl of your stand-mixer.
Add in the yoghurt and milk.
Knead for 5 minutes until you have a rough dough ball
Add in the egg and softened butter and knead in your stand-mixer for 5 more minutes
Shape the dough into a ball
Transfer in an oiled bowl and and let proof for 1-2 hours until double.
When the dough has proofed, punch it down to degas it
Divide to 140gr pieces and shape into balls
Then shape into a long cylinder and braid to otsself to create a knot, which is characteristic to kaiser rolls
Tranfer to a baking sheet lined with parchment paper
Press them with your palm a little, to make the a little bit like discs
Let proof for 40 minutes
Meanwhile preheat your oven to 190C-200C (depending on your oven's power)
Before baking, egg wash the buns (1 egg yolk diluted with 1TBS milk).
Sprinkle with sesame seeds
Bake for 20 minutes or until their tops are golden brown.
Let cool on a wire rack
For the burger:
For the mustard:
50ml austrian mustard
10ml honey
Some vinegar
Some tarragon
Mix everything together
For the beef patty:
Pan fry each side for 5 minutes until internal temperature 60C for medium rare
Then saute the bacon until crispy (approx. 2 minutes each side) and the sausage slices
For the assembly:
Slice the kaiser rolls and toast them
Spread mayo on top
Add the rest of the ingredients in that order:
Beef patty
Gruyere Cheese (melt with blowtorch)
Bacon
Tomato slice
Onion slice
Käserkreiner sausage sliced
Austrian mustard with tarragon
Top bun
Enjoy!
1 year ago | [YT] | 4
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bakes.eats.repeats
Which country should I choose next for my burger series? 🤔
1 year ago | [YT] | 5
View 3 replies