Roberts Saint Agur Deluxe Burger

Ingredients for 4 servings:

• 20 g fresh yeast, organic
• 2 tbsp milk
• 450 g wheat flour type 550
• 4 tsp sugar
• 1 tsp salt
• 50 g butter, fresh (farmer’s butter)
• 250 ml whole milk, 3.5% fat, lukewarm
• 3 eggs
• 1 pinch of salt
• Sesame, roasted and unroasted
• Flour for the work surface
• 6 plum tomatoes, firm
• 4 tomatoes, green, firm
• ½ bunch mint, cut into very small pieces, spiciness to taste
• 1 small Habanero pepper(s), pitted, in very small cubes, spiciness tbsp.
• 2 tsp cubeb pepper, freshly ground
• 1 tsp sea salt
• 100 ml olive oil, best quality
• 3 avocados, ripe, flesh scooped out of the shells
• 1 bunch parsley, cut down to the coarse stems
• 1 small bunch of tarragon, leaves picked
• 1 bunch basil, leaves plucked, cut into strips
• 200 ml vegetable stock, best prepared yourself or from a jar
• 1 lemon(s), organic, zest and juice
• 2 tbsp red wine vinegar
• 3 tbsp olive oil, best quality
• 1 tbsp horseradish, fresh, grated
• 1 ½ tsp pepper (Voatsiperifery pepper), freshly ground
• 1 tsp sea salt
• 1 kg minced bison meat
• 2 tbsp Rösratherin seasoning mix, see end of recipe
• 4 tsp capers, pickled
• 200 g Saint Agur
• 1 celeriac, halved, cut into 3 mm thick slices without edges
• 1 butcher’s onion(s), peeled, cut into thick slices
• Flour (Viennese Grießler Flour)
• 1 large king oyster mushroom(s), cut into thick slices
• 12 slice(s) Bacon, thick cut, gristle removed
• 16 anchovies, preferably fresh or pickled
• 1 head of radicchio

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 5 hours

elaborate, but a completely different burger, prepared with Stuffy Burger Maker

Read the recipe completely beforehand. Pre-ordering is essential for the bison mince. For the burger buns: Dissolve the fresh yeast in the milk. Then add the remaining ingredients except for one egg and the sesame seeds and knead everything with a food processor until you have a smooth dough. The dough will be ready in about 12-15 minutes. Now cover the dough and let it rise in a warm place. Room temperature is sufficient; if you have a Cooking Chef, set the temperature to 30-40°C. The volume should double; for me, it took 60 minutes. Preheat the oven to 40°C fan/convection oven and place a bowl of water on the floor of the oven. Scoop out a quarter of the dough and work it in your hand or on a lightly floured work surface, working from the outside inwards, to give the dough surface tension. Then shape it into a round with the palm of your hand and flatten it slightly. The dough should be about 6-7 cm in diameter. Always have some flour on hand in case the dough is sticky. Turn off the oven and let the dough pieces prove in the oven for about 30 minutes. If your oven only starts at 50°C, let them cool briefly before putting the dough pieces in. After about 30 minutes, the dough pieces should have risen nicely and have a good elasticity. Just test with your finger; you’ll feel it. Don’t make the mistake of trying to get the most out of them; letting the dough rise for too long is counterproductive. The above 60 minutes, or doubling the volume plus the 30 minutes in the oven, are sufficient. To make use of the meantime, whisk the remaining egg, mix it with about 1 tablespoon of milk, and add a pinch of salt and the sesame seeds. I deliberately use toasted and untoasted eggs for the play of colors on the buns. After 30 minutes, remove the baking tray from the oven and preheat the oven to 230°C (top/bottom heat). Just before putting the baking sheet back in the oven, brush the dough pieces with the egg mixture. Reduce the oven temperature to 220°C and bake the buns until golden brown. About 10 minutes is enough for this. Be careful during the last few minutes so the buns don’t get too brown. Remove the buns and let them cool on a rack to prevent the bottom from sweating and becoming soggy. For the ember tomato salsa: Prepare a grill with plenty of hot embers. Place the tomatoes directly into the hot embers, cover them, and cook for about 10 minutes. Then remove the tomatoes and let them cool. Remove any burnt skin and stems and roughly puree the tomatoes with an immersion blender. Add the mint, habanero, pepper, salt, and olive oil and mix well. Let stand for at least 1 hour or overnight. For the avocado sauce: Combine all ingredients in a bowl and puree with an immersion blender until smooth. Let stand for at least 1 hour or overnight, then season to taste. For the patties: Press the mince according to the Stuffy Burger Maker instructions and mix well with the seasoning mix, then divide into 4 equal pieces. Shape them using the Stuffy method, fill with the Saint Agur and capers, and seal with the Stuffy. Refrigerate until ready to grill. If you don’t have a Stuffy Burger Maker, form a patty, cut in half, make a well, fill well, repeat with the other patty, and then put the two pieces back together. Grill the patties at 225°C, turning gently every now and then. For the remaining ingredients: Preheat the deep fryer to 185°C. Add the celery slices to the deep fryer and sizzle for about 3 minutes, then turn. When the slices are nicely browned on both sides, remove and place on kitchen paper. Coat the onion rings in Vienna semolina flour and add to the deep fryer. Once they are nicely browned, remove and place on kitchen paper. Deep-fry the anchovies for a maximum of 1 minute. Grill the bacon slices until nicely browned. Brush the king oyster mushrooms with a little olive oil and grill them as well. To serve: Cut the burger buns in half, place 1-2 radicchio leaves and a fried celery slice on the bottom of each, spread generously with the avocado sauce, place a patty on top, spread a thick layer of the ember tomato salsa, place a king oyster mushroom slice on top, arrange 3 bacon slices in a net pattern over the burger, cover well with onion rings, scatter the fried anchovies over them, and put the top on. You might also like to insert a skewer and serve immediately. A side dish isn’t necessary given the size; if you serve it with a salad, I’d recommend sweet potato fries with homemade mayonnaise. Robert’s Saint Agur Deluxe Burger can be made much simpler, but this is something special. The sauces can easily be prepared 1-2 days in advance. Pour the sauces into small jars and seal them, and they’ll keep refrigerated for several weeks. Conclusion: I’m a complete novice at making burger buns, but making them yourself—at least using this recipe—is worth it if you have the time! The recipe for the seasoning mix can be found here: https://www.chefkoch.de/rezepte/1679731276069495/Spezial-Spare-Ribs.html