Stuffed closed burgers

Ingredients for 1 servings:

• 1 cube of fresh yeast
• 200 ml water, lukewarm
• 30 g sugar
• 30 g beet syrup
• 260 g buttermilk
• 2 eggs
• 1 kg flour
• 4 tsp salt
• 160 g butter, liquid
• 2 large onions
• 1 kg minced beef
• 2 tbsp rapeseed oil or sunflower oil
• salt and pepper
• Paprika powder
• Spice(s), to taste
• 50 g tomato ketchup
• 50 g mustard
• 1 jar pickle(s)
• 350 g cheese (sandwich cheese)
• 1 egg yolk
• 30 ml water, cold
• some sesame
• 100 g butter, liquid

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes

approx. 32 burgers

This recipe yields approximately 32 filled burgers. Dissolve the yeast in warm water and mix it with the sugar. Cover the yeast mixture (pre-dough) and let it stand for about 15 minutes. In a separate bowl, mix the mustard with the ketchup and cover with the sauce. Mix the flour with the yeast mixture and the remaining ingredients and knead the dough for at least 10 minutes until it is smooth and pliable. The dough should come away from the bowl during kneading if you are preparing the dough in a bowl. Grease the work surface and roll the dough into a ball. Grease a bowl, place the dough in it, and let it rise, covered, for about 1 hour. Finely dice the onions. Heat the oil in a pan and fry the minced meat. Add the onions and sauté until translucent. Let the mixture cool. Now cut the cheese slices into quarters (approx. 2 x 2 cm) and the cucumbers into small cubes. Cover both and set aside. Divide the dough into approximately 60 g pieces. Please note that you should cover the dough you won’t be using for now (including the dough pieces) to prevent it from drying out. Grease your work surface and roll out the first piece of dough into a circle about 3 mm thick. Roll out the edges a little thinner, as this will make it easier to seal the burger. Spread 1 teaspoon of the sauce mix in the center of the circle, place a slice of cheese on top, then 2 tablespoons of the cooked ground beef, 1 teaspoon of the cucumbers, and finally another slice of cheese. Now fold the edge into the center of the burger to seal it. Turn it upside down and form it into a “ball.” Place the ball on a baking sheet lined with baking paper and press it down slightly. Mix the egg yolk with the water and brush the burgers with it. Sprinkle with sesame seeds. Bake the burgers in a preheated oven at 190°C (top/bottom heat) for about 15-17 minutes. Immediately after baking, brush them with melted butter, cover, and let them cool.