Grilled burgers with and without meat

Ingredients for 4 servings:

• 500 g flour
• 250 ml milk
• 30 ml oil
• 10 g sugar
• 30 g honey
• 8 g salt
• 42 g yeast
• 1 egg(s)
• 1 tbsp, heaped sesame seeds
• some milk
• 200 g salad cream (Miracel Whip), Balance
• 200 g mayonnaise
• 50 g BBQ sauce
• 1 tbsp mustard
• 2 cucumbers
• 1 onion(s)
• some cucumber water
• 1 kg minced beef
• salt and pepper
• Cayenne pepper
• 200 g chickpeas
• 150 g low-fat curd cheese
• 100 g breadcrumbs
• 1 onion(s)
• 2 garlic cloves
• 2 eggs
• 2 tbsp olive oil
• 4 tbsp parsley, chopped
• 1 tbsp rosemary
• salt and pepper
• 16 slice(s) processed cheese, e.g. Chester or similar
• 1 head of iceberg lettuce
• 1 onion(s), red
• 16 slices of bacon
• 2 tomatoes
• 2 gherkins

Instructions

Working time approx. 3 hours 30 minutes; Rest time approx. 2 days 6 hours; Cooking/baking time approx. 45 minutes; Total time approx. 2 days 10 hours 15 minutes

with burger sauce and burger buns, makes 8 vegetarian and 8 meat patties and buns each

For the rolls, put the flour in a bowl. Warm the milk to room temperature and then dissolve the yeast in it. Pour the milk into the flour in the bowl and add the oil, sugar, honey, and salt. Knead the ingredients well. If the dough is too wet (it sticks to your fingers and/or the bowl), add a little more flour until the desired consistency is reached. However, if the dough is too dry (it falls apart), add a very small splash of milk and knead it in well. Cover the yeast dough and let it rise in a warm place for about 45 minutes, until it has doubled in size. Then divide the dough into 8 equal-sized rolls and place them on a baking sheet lined with baking paper. The rolls then need to rise for another 45 minutes, covered with a towel. Preheat the oven to 220°C (top/bottom heat). Whisk the egg with a little milk and brush the rolls with it. The sesame seeds will now stick very well to them. Bake the rolls in the oven on the middle rack for about 15 to 20 minutes. Don’t be surprised, the egg mixture will turn brown very quickly. It’s better to use Miracle Whip Balance for the sauce. With the non-reduced-fat salad cream, the sauce tastes a bit too heavy. Finely chop the cucumbers and onions. Mix all ingredients together. Add a little cucumber juice, but not too much, as otherwise the sauce will be too runny. If the sauce is too mild for you, you can add more BBQ sauce. If it’s a bit too strong for you, you can tone it down with a bit of honey or ketchup. For the vegetarian patties, soak the chickpeas in water overnight. Drain them the day you want to prepare them. Finely chop the onions and garlic and lightly roast them in olive oil, then let them cool. Roughly puree the drained chickpeas with the quark, olive oil, and eggs. Then add the remaining ingredients and mix. Form the mixture into 8 patties. It is advisable to fry the vegetarian patties in a pan with a little olive oil, as they do not turn out as well on the grill and can easily fall through the grate. For the meat patties, mix all the ingredients with the ground meat and season to taste. For the topping, roughly tear the iceberg lettuce. Slice the red onion and cut it into rings. Slice the tomatoes and cucumber. To prepare the patties on the grill, heat it well so that the coals are glowing brightly. A good indicator for me of whether the grill is hot enough is when I can only hold my hand about 3 cm above the grill for a very short time before the pain becomes too great. Form 8 patties from the ground meat. My patties usually weigh about 125 g. The easiest way to form them is to flatten the ground meat in a deep plate. Be careful, as the patties shrink considerably during cooking, so their diameter should be about 30% larger than that of the bun. Briefly grill the patties. They don’t need more than 3 minutes per side. After the first flip, it’s best to place one or, if you like, two slices of processed cheese on the patty so the cheese can melt while the burger is grilled on the other side. At the same time, you can lightly toast the buns on the grill, but be careful, they burn very quickly. Bacon also cooks well on the grill. Then you can top the burgers with the sauce and other toppings as desired. The quantities used here are based on two burgers per person. These are large enough to feed even the most hungry people.