1 cube yeast 200 ml warm water 30 g sugar 30 g grape syrup (Pekmez) 320 g GAZİ yoghurt (3.5%) 2 eggs 1 kg flour 4 tsp salt 160 g melted GAZİ butter plus Butter zum Einfetten 1 egg yolk 100 ml water 2 tbsp grape syrup 300 g sesame seed and black cumin, mixed (or just sesame) 70 g melted GAZİ butter 1.4 kg beef neck 1.4 kg sucuk (Turkish garlic sausage) 6 green pointed peppers 2 red onions GAZİ Kasar cheese (Kashkaval) tomato paste
500 g GAZİ yoghurt (10 %) 1 TL Salz 1 tsp salt Pepper 1 tsp dried mint
Stir the yeast into the warm water along with the sugar and grape syrup. Pour the yeast mixture into a large bowl, add the yoghurt, eggs, flour, salt and melted butter. Knead into a smooth dough (about 10 minutes) and then form into a ball. Cover and let rest for 1 hour.
Take 80 grams of the dough and shape into a ball and form the buns with your hands. Place the dough balls on a baking sheet covered with foil and press them flat.
Stir the egg yolk and grape syrup into the water. Dip both sides of the buns, first in the egg mixture and then in the sesame. Bake the buns in a preheated oven at 190°C (top/bottom heat) for about 15 minutes and then brush them with melted butter. Let the burger buns cool.
Mince the beef neck and the sucuk in a meat grinder and mix the meat well. Portion 150g servings and shape them into patties using a patty press or your hands. Freeze the patties.
Stir the salt, pepper and dried mint into the yoghurt.
Roast the burger patties on both sides for about 5 minutes on the grill. Put the peppers on the grill and, if you like, you can also cut the burger buns and toast them quickly.
Brush the bread with tomato paste and put the sucuk patty on top. Put a slice of Kasar cheese over it and 2 tablespoons yoghurt sauce. Layer the onion and the grilled peppers on top and enjoy the burger while hot.