Ingredients
Serves 4 / for 12 hamburger buns or 24 mini-burgers
Appenzeller® Burger
- 600 g ground meat (beef or chicken, according to taste)
- 2 tbsp ketchup
- 4 slices Appenzeller®
- 1 red onion sliced into rings
- A few lettuce leaves
- 4 small hamburger buns
Hamburger buns
- 2.5 dl milk
- 1 dl water
- 50 g butter
- 400 g wheat flour
- 100 g spelt flour
- 12 g dry yeast
- 1 tsp salt
- 2 tbsp sugar
- 1 egg
- 1 dl water
- 1 tbsp flour
Preparation
Appenzeller® Burger
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Take ground meat and form patties the size of the buns. Fry 4 minutes on each side in a covered frying pan. Place one slice of Appenzeller® on patty, and fry covered for another minute, until the cheese melts.
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Halve and open buns. Put ketchup on the bun halves, followed by the burger with the melted Appenzeller®.
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Add onion rings and lettuce leaves and close with the second bun half.
Hamburger buns
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Heat milk with water and butter (but do not allow to boil) until the butter has melted.
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Mix flour, yeast, salt and sugar in a bowl. Mix in the liquid milky butter and add egg. Knead for around 6 minutes. Cover with a damp cloth and let stand for 1 hour at room temperature.
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Preheat oven to 180 °C. Form balls weighing 40-50 g from the dough. Place on baking tray lined with baking paper. Using a brush, sprinkle the buns with water and dust with flour. Bake for around 15 minutes then let cool.
Bon
Appétit
Appétit
