I love fresh and healthy food but sometimes I just need a delicious homemade burger with nice fried fries. Especially in the summer time you can prepare the patties on the grill and they get a great smoky taste. I also bake the buns myself and that makes the whole thing something special again. And with this topping, the burger is also perfect for impressing guests.

The recipe for the buns is mine and the patties and toppings are from Jamie Oliver, in a slightly modified version. I just really like Jamie, he cooks so uncomplicated and yet great. The simple kitchen for everyone, that’s what I like so much about his recipes.

for 4 burgers:

For the buns:
100 ml warm water
3 tbsp. milk
1/2 cube fresh yeast
17 g sugar
1 tsp salt
40 g butter
250 g whole meal wheat flour
1 egg
some sesame

For the patties: 600g
lean ground beef
5 tbsp. mustard
1 tsp Tabasco
olive oil
salt & pepper

For the topping:
1 large red onion
2 tbsp. white wine vinegar
1 large gherkin
1 tsp Tabasco
5 tbsp. ketchup
100g iceberg lettuce
2 tbsp. mayo
1 tsp Worcestershire sauce
some sea salt


For the buns:
Dissolve the yeast in the warm water and 2 tablespoons of the milk. Add sugar and let stand for about 5 minutes. Sift the flour into a bowl and make a well. Add the water-yeast mixture, salt, 1/2 egg and butter and knead for about 8 minutes until you have a smooth dough. The dough must now rest in a warm place for about 1 hour.
Then form the rolls from approx. 90-100 g of the dough and place them on a baking tray lined with baking paper. Dust with a little flour and cover with a kitchen towel, let rise again for about 1 hour. As the dough can be very sticky, always flour your work surface and hands! Before baking, whisk the remaining egg with 1 tablespoon of the milk and brush over the buns, then sprinkle with sesame seeds. Bake the rolls at 200 degrees (top and bottom heat) for about 16-18 minutes until golden brown.
For the patties:
Season the minced meat with salt, pepper, Tabasco and 1 tbsp mustard and knead well. Divide into four equal portions and shape each portion into a patty. To do this, wet your hands a little and form the mince into balls, then flatten the balls so that they are approx. 2 cm larger than the buns. Brush both sides with a little oil and place on a plate. Refrigerate until roasting.
Prepare two pans. In one, fry the bacon in enough oil until crispy. In the other, sear the patties for about 5 minutes on each side. After each side has cooked about 5 minutes, spread 1/2 tablespoon mustard on each patty and flip. After about 1 minute, repeat the process on the second side. When the mustard is spread on both sides, add the bacon and then the cheese to the patties. Now add a dash of water to the pan and cover with a lid. Once the cheese has melted (takes about 45-60 seconds) remove the patties from the pan.
For covering:
Cut the onion into fine rings and marinate with the vinegar and some sea salt. Cut the cucumber crosswise into rings. Wash and dry the lettuce, cut into fine strips and mix well with Tabasco, 1 tbsp ketchup, mayo and Worcestershire sauce. Cut open the buns. Spread the salad with the dressing on the underside. Now place the patty on top and top with the onions and cucumber slices. Spread 1 tablespoon of ketchup on top and serve the burger immediately.

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