Hamburger with Limburger

Ingredients for 3 servings:

• 140 g flour, optionally a little more
• 65 ml milk
• 2 tsp sugar
• 12 g yeast, fresh
• 20 g margarine
• 1 egg(s), beaten, 1/3 of which
• 0.2 tsp salt
• 2 small onions
• 150 g cheese (Limburger)
• 250 g minced meat
• 2 gherkins
• Tomato ketchup
• Mustard
• oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Crumble the yeast and mix with the milk and sugar. Put the flour, margarine, salt, and egg in a bowl and add the yeast mixture. Knead everything into a smooth dough. If the dough is sticky, add a little more flour. Cover the dough and let it rise for about 45-50 minutes, then knead thoroughly. Weigh the dough and divide it into 3 equal portions. Shape the portions into balls, place them on a baking sheet lined with baking paper, and press them into flatbreads about 1 cm thick. Bake in a preheated oven at about 180°C (fan oven) until golden brown. Let cool on a wire rack. Meanwhile, dice the onion and fry in a little hot oil until dark brown. Slice the gherkins and the Limburger. Form the minced meat into 3 patties and fry on one side in hot oil. Remove the pan from the heat and turn the patties over. Place the Limburger slices on the fried sides of the patties. Continue frying the meatballs so the Limburger melts a little. Cut the hamburger buns in half lengthwise and spread each bun half with ketchup and mustard. Then distribute the onions and cucumber slices on the bottom halves of the buns. Place the meatballs on top and cover with the top halves of the buns.