|200 ml||warm water|
|Black food colouring|
|160 g||of melted GAZİ butter|
|60-70 g||melted GAZİ butter|
|2 pieces||GAZİ grill and pan cheese|
|1 litre||fat for frying|
|2 tbsp||olive oil|
|Juice of 1 orange|
|1 pinch||ground cumin|
|Juice of ½ lemon|
|1 tsp||tomato paste|
1. Dissolve the yeast in the warm water and stir in the sugar. Cover the yeast mixture and let it sit for at least 15 minutes. Now stir in the food colouring. Stir the flour into the yeast mixture along with the remaining ingredients. Knead the dough for at least 10 minutes until you have a smooth dough.
2. Grease the work surface and roll the dough into a ball. Grease a bowl, put the dough in it, cover and let rise for about 1 hour. Cut the dough into pieces weighing about 80 g each and form them into a smooth ball with your hands. Place the dough balls on a baking sheet covered with foil and press them flat. Dust your hands with flour so they do not stick to the dough. Cover the dough pieces and let them rise for another 15 minutes.
3. Stir the yolks with the water and brush the dough pieces with them. Sprinkle with sesame seeds and bake the burger buns in a preheated oven at 190°C (top/bottom heat) for about 15-17 minutes. After baking, coat with liquid butter, cover and let cool. Now you can slice the burger buns and put them on the grill or freeze as you wish.
Put on disposable gloves and peel the beetroot. Finely grate the beetroot or cut it into spirals using a Spiralfix. Heat the olive oil in a hot pan and fry the beetroot for 4-5 minutes. Deglaze the pan with the orange juice and season the beetroot to taste with salt, pepper and cumin.
For this I use a very fresh egg yolk at room temperature. Whisk the egg yolk with the lemon juice, salt and pepper until frothy, about 1 minute. Stir in the mustard and tomato paste, sugar and Tabasco. Add the oil very slowly in a thin stream while stirring vigorously with the whisk. This binds the yolk with the oil. It is important to add the oil very slowly.
Peel the onions and cut into fine rings or spirals. Mix with the flour. Heat the frying fat to 170°C and fry the onion rings for about 2-3 minutes until golden brown and crispy. Drain the onions on a paper towel.
Heat a pan and lightly grease it with oil or baking spray. Roast the grilled cheese for about 2-3 minutes per side until the cheese has the desired colour. Cut into squares.
First coat the sliced bun with the sauce. Then put some arugula on it and put the grilled cheese on that. Brush 1 teaspoon of sauce on the cheese and put the beetroot and the onions over it. Top the burger and serve right away.