John Myers
Contents
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Ingredients
- 200 ml Beetroot juice
- 400 g Flour
- Salt
- 1 Yeast
- 1 kg Pork neck
- 50 g Sour cream
- 50 g Mayonnaise
- 1 bunch Dill
- 1 Red Onion
- 0,25 head Iceberg lettuce or white cabbage
- Pepper
- Sugar
- Cold-pressed sunflower oil
- Garlic fresh
Instructions
- Season the pork neck with salt and pepper, lard with 2 cloves of garlic. Then fry at 160 ° C for about 3 hours.
- Warm the beetroot juice very slightly (approx. 30 ° C). Dissolve the yeast in the juice. Add 1 teaspoon salt, 1 teaspoon sunflower oil. Slowly stir in the flour and make a yeast dough. Let the dough rise in a warm place for about 1 hour. Flour the work surface lightly, knead the dough until the dough no longer sticks to the work surface. Divide the dough into 4 pieces and roll by hand. Lightly press the dough balls from above and below and form burger buns. Then bake at 180 ° C in a preheated oven for 15-20 minutes. Knock the buns by hand, rolls must sound hollow.
- Cut the iceberg lettuce into small pieces, add the finely chopped dill, mayonnaise and sour cream, season with salt and pepper. Cut the burger rolls long, roast the cut side and rub the garlic. Cut the red onion into rings. Tear up the pork roast and build a burger. Bon appetit!
Nutrition
Serving: 100gCalories: 177kcalCarbohydrates: 17.9gProtein: 15.4gFat: 4.7g
