5 July, 2015
Mini-hamburgers
Ingredients
For the buns:
- 500m flour
- 200ml milk
- 100ml water
- 60g butter
- 1 sachet of dry yeast
- 2 tbsp sugar
- 2 tsp salt
- 2 eggs
- sesame seeds
For the hamburgers
- minced meat (around 700g)
- spices
- cheddar cheese
- some fresh lettuce leaves
- mustard
- ketchup
Instructions
Prepare the burgers first:
- Mix the meat with spices, form little balls (remember that they will shrink a bit while cooking) and fry them.
- Place them in the fridge. You will heat them up just before serving.
Buns:
- Heat milk and water in a pan. When warm (not hot!) add the butter, let it melt.
- Place the 100g flour, yeast, salt, sugar, 1 egg in a bowl and mix a little. Add the milk-butter liquid (if should be lukewarm, if it is hot, wait a little).
- Mix it in a standing mixer and gradually add the remaining flour until you get uniform dough.
- Leave it covered until it doubles in volume and then mix again.
- You can start forming the buns already now, but you can also let it covered for a few hours or even overnight in the fridge.
- Place some flour on working surface and dump the dough on it. Flat it with your hands to 1 cm thickness.
- Find something small and round to cut the hamburgers, can be a very small glass or some other kitchen utensil.
- Place the buns on a baking pan covered with baking paper.
- Brush some whisked egg on every bun and sprinkle it with sesame seeds.
- Let them rise for another 30 minutes
- Place in a hot oven (180°) for 15-20 minutes.
Building the hamburgers
- Cut the buns in half. If you are not preparing the burgers while the buns are still hot - heat them 2-3 minutes in a very hot oven.
- Heat the hamburgers.
- Place some mustard and ketchup on the bottom of the bun, add hamburger, piece of cheddar and small piece of lettuce, close the bun and make it all hold with a toothpick.
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I had a pleasure to host a 4th of July party last night. I have never been to a 4th of July party but I can imagine that what is served is as American as it can get. So we had potato salad, coleslaw, ribs and this super cute mini-hamburger starter. It did take time to prepare the buns, but it was totally worth the effort!
This recipe is for several dozens of mini-hamburgers. If you don’t need as many (well, they will get eaten, but it’s quite some work preparing so many), you can use less meat, and use the leftover dough to bake either regular hamburger buns, or bake the dough as foccacia for another occasion.