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Cooking
Amazing Homemade Cheddar and Onion Burgers
· 4 servings
Baking in a bread machine
Put all the listed ingredients into your bread machine and select the dough program. The machine will mix the dough and let it rise at the ideal temperature. Bake the buns in the morning before grilling, so they have time to cool slightly.
Or make a classic yeast starter by hand
If you don't have a bread machine, make a starter with lukewarm milk, sugar, and yeast. Then knead the dough by hand and leave it to rise in a warm place.
Shape into balls once risen
Turn the risen dough out onto a work surface and divide it into ten roughly equal portions. Shape these into balls and let them rest, covered with a tea towel, for about twenty minutes.
Brush with egg
Turn on your oven, but only to 30–40°C. Transfer the balls of dough – your burger buns – onto a baking tray lined with parchment paper, gently flatten them by pressing down, brush with egg yolk mixed with a little water, and place in the oven to rise in the warmth for an hour and a half.
Bake until golden
Once the buns have risen beautifully, take them out of the oven and preheat it to 200°C. Brush the buns again with egg yolk, sprinkle with seeds – poppy, flax, or sesame – and a little salt. Pop them back into the oven and bake for about 15 minutes.
Prepare the meat
Season the ground meat with salt and pepper. Add chopped parsley – and that's all you really need. You can also add other fresh herbs or your favourite spices, if you like. Let the meat rest in the fridge for a while.
Caramelize the onion
Slice the onion into strips and add it to a hot pan with a knob of butter. Cook over medium heat, stirring often, until the onion starts to caramelize, softens, and turns sweet. This can take anywhere from half an hour to an hour.
Deglaze with wine
Once the onion tastes just right, pour in a splash of wine (100–200 ml) and let it boil off over high heat. Season with salt and leave to cool.
Grill the meat and top with a slice of cheddar
Shape the prepared meat into patties. Grill on both sides until nicely browned. Just before taking them off the grill, top each patty with a slice of cheddar.
Warm the buns and spread with mayonnaise
Place the halved buns cut-side down on the grill for just a moment, so they turn only lightly crisp. Spread them with barbecue sauce or mayonnaise.
Layer on everything else
Add the lettuce, caramelized onion, and the meat. Top with the other bun half, which can also be spread with sauce.