The Hot Cheddar Burger

Ingredients for 4 servings:

• 200 g wheat flour type 550
• 30 ml olive oil
• 7 g yeast
• 50 ml water, lukewarm
• 12 g sugar
• 8 g salt
• 1 egg(s)
• 1 egg yolk
• sesame
• 6 tbsp mayonnaise
• 1 garlic clove(s)
• ½ bunch chives
• ¼ tsp black pepper
• 1 large onion(s), red
• 100 ml red wine, sweet
• 5 tbsp cane sugar
• 500 g minced beef
• 8 slices of cheddar cheese
• 1 jalapeño(s)
• 6 leaves of romaine lettuce
• 8 strips of bacon

Instructions

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

Burger with ground beef cheddar patties, red wine onions, bacon

Dissolve the yeast in lukewarm water and add 12g of sugar. Cover and set aside for 15 minutes. Sift the flour into a large bowl. Add salt. Add the olive oil and the egg. Gradually add the sugar-yeast mixture while stirring. Knead the dough for about 10 minutes, then cover with a towel and let it rise in a warm place for an hour. After an hour, divide the dough into 4 equal portions and shape into round rolls. Cover and set them aside in a warm place for another 30 minutes. After a quarter of an hour, preheat the oven to 200°C (fan). Brush the buns with a mixture of egg yolk and water. Sprinkle sesame seeds over the buns, if desired. Bake the buns at 200°C (fan) for 12-15 minutes on the middle rack. Then let them cool on a baking sheet. In the meantime, prepare the other ingredients. For the mayonnaise, finely chop the garlic clove and chives and mix with the mayonnaise and pepper, then refrigerate. For the red wine onions, carefully peel the red onion and then slice into neat, thin rings. Separate the onion rings. Heat 3 tablespoons of brown sugar in a small saucepan until it begins to liquidize. Deglaze with 60 ml of sweet red wine, add the onion rings, and simmer on low heat, stirring occasionally. When the onions are just covered in red wine, add a little more red wine. Repeat this process until all the red wine is used up. The onions in red wine are ready when the liquid has reduced enough that the onions are no longer floating in it. For the burger patties, deseed a jalapeño and finely dice. Divide the ground beef into eight portions, approximately 62.5 grams each, and form into flat patties. Place a slice of cheddar cheese on four of the patties, then diced jalapeño cheese, and then another slice of cheddar cheese. (It’s best to use a glass to cut out circles from the cheddar slices, large enough so the cheese is a thumb’s width from the edge of the patty.) Then place one of the other four meat patties on top of the four filled patties and gently press the edges together to prevent the cheese from seeping out during cooking. Fry the patties in hot oil for about 3 minutes on each side (depending on how well done you want it). Mix 2 tablespoons of cane sugar with 4 tablespoons of water and brush the bacon with it. Fry the bacon in the pan until the desired crispiness is achieved. Cut the cooled burger buns in half and spread the bottom half with garlic mayonnaise. Place two leaves of romaine lettuce on top, then the bacon, then the jalapeño-cheddar patty, and then generously scatter the red wine onions on top. Finally, place the top half of the bun on the burger and secure it with a skewer.