Ingredients for 4-6 people
Dough for 24 buns
1 cube yeast 200 ml warm water 30 g sugar 30 g honey 260 g buttermilk 2 eggs 1 kg flour 4 tsp salt Black food colouring 160 g of melted GAZİ butter
To glaze the buns
1 egg yolk 50 ml water Sesame seeds 60-70 g melted GAZİ butter
Toppings for 4-6 burgers
2 pieces GAZİ grill and pan cheese 2 onions 50 g flour 1 litre fat for frying 60 g arugula
1 beetroot 2 tbsp olive oil Juice of 1 orange ½ tsp salt ¼ tsp pepper 1 pinch ground cumin
1 egg yolk Juice of ½ lemon ½ teaspoon salt Pepper 1 tsp mustard 1 tsp tomato paste 1 pinch sugar
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.
Now layer the burger
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.