Mini burgers with lamb and guacamole

Ingredients for 6 servings:

• 600 g flour
• 4 tbsp water, warm
• 1 tbsp sugar
• 1 tsp salt
• 100 ml olive oil
• 200 ml milk
• ½ cube of yeast
• 2 egg whites
• 2 egg yolks
• 1 tbsp water
• e.g. sesame
• 1 ½ kg minced meat, mixed (lamb and beef)
• 1 ½ tsp salt
• 1 ½ tsp pepper
• ½ tsp cumin powder
• 2 avocados, ripe
• 2 garlic cloves
• 2 lemons, juice
• salt and pepper
• 2 tomatoes
• 3 tbsp olive oil
• 30 g butter
• 2 onions
• 1 tsp paprika powder
• e.g. Dijon mustard

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

Dissolve the yeast in lukewarm water, add the sugar, and mix. Combine the yeast mixture with the milk, salt, egg white, and about 3/4 of the flour in a mixing bowl and knead the dough. Add the oil. Gradually add the remaining flour until you have a smooth, not too soft dough. Let the dough rise for about 30-60 minutes. Then form into 45g balls and flatten them. Place them on two baking sheets lined with baking paper and let rise for another 30 minutes. Meanwhile, prepare the meat. I like to use a mixture of lamb and beef mince, as this keeps the meat nice and moist. Knead the mince with salt, pepper, and cumin for about 3 minutes, then weigh out 70g pieces and form them into patties. Since I don’t have a patty maker, I use a dessert ring. Chill the patties for about 30 minutes. Meanwhile, halve the avocados, scoop out the flesh from the skin with a spoon, and mash it with a fork. Finely grate the garlic cloves and add them, season with salt, pepper, and lemon juice. If desired, you can also add finely diced tomatoes. Cover and refrigerate. Now finish the rolls by mixing the egg yolk with the water, brushing it over the rolls, and sprinkle with sesame seeds. Bake at 200°C (top/bottom heat) for about 20-25 minutes until golden brown. Finely slice the onions. Heat the olive oil and about 10g of butter and fry the onions for about 5 minutes. Then season with salt. In the same pan, fry the patties one after the other for about 4 minutes on each side and remove. Remove the remaining fat from the pan. Heat the remaining 20g of butter in the pan, stir in the paprika, and brown for about 30 seconds. Halve the rolls, place them cut-side down in the pan, and brown briefly. Now it’s time to assemble the burgers. Spread 1/2 teaspoon of mustard on each bun, scatter a few onions over the burger, place the patty on top, spread about 1 tablespoon of guacamole over the burger, and put the burger lid on. Serve warm, but the burgers also taste great cold. Tip: The fat content of the meat should be at least 20% to ensure it’s juicy, but no more than 40% to prevent it from falling apart.