For the paste 400 gr. flour T45 1 beaten egg 210 ml warm milk 2 tbsp. dried baker's yeast 1.5 c.a.c. of salt 70 gr. soft butter in pieces A few sesame seeds 1 egg yolk For garnish: 200 gr of minced meat ...

Bun's way hamberger

For the dough

400 gr . flour T45

1 beaten egg

210 ml lukewarm milk

2 c.a.c. dried baker's yeast

1.5 c.a.c. of salt

70 gr. soft butter in pieces

A few sesame seeds

1 egg yolk

For garnish:

200 gr of minced meat

1 small onion

1 tomato

melted cheese for hamburger

hamburger sauce

salt and pepper

Olive oil

Mix the yeast with the warm milk.

In the MAP or robot, put the flour, warm milk, beaten egg, soft butter and salt. Start the "pulp" program of the MAP. After 10 minutes of kneading, stop the machine and restart it from the beginning of the program to obtain double kneading.

If you use a robot, knead the dough until you have a smooth and homogeneous dough. Once done, cover it with a cloth and leave it in the oven at 40 ° C for 1 hour.

Meanwhile prepare the filling. In a frying pan, put a splash of olive oil.

Fry the finely chopped onion for 2 -3 min. Add the minced meat and the diced tomato.

Cook over medium heat, until the meat is cooked.

Salt and pepper to taste. Reserve.

When the dough is up. Carefully drop it on your slightly floured worktop. Divide into 6 dough.

Take the first dough, spread it gently on your worktop. Garnish with a large spoon of minced meat. It is important that the preparation is cold otherwise it will weaken your dough.

Add hamburger sauce, then put a slice of melted cheese.

Take the ends of the dough and close them on the filling. Weld the edges well with your fingers.

Using a spatula lift the bun's and gently flip it over a baking sheet and covered with baking paper.

Renew the operation with the other 5 dough pieces


When they are all garnished, let them rise for 40 to 50 min.

Take them out, brush with the egg yolk and then put some sesame seeds.
> Put back in the oven, cook 25 min. at 180 ° C

Take them out of the oven and wait a little before tasting, because it's burning inside.

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