Classic our Hamburger Recipe
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-1 glass of milk (warm)
-1 glass of water (lukewarm)
-3 tablespoons of oil
-1 pack instant yeast
-1 teaspoon salt
-2 teaspoons of granulated sugar
Flour (must be lightly sticking to the hand)
For the above;
-Half a teaspoon of molasses
-1 teaspoon of vegetable oil
-Very little water
-500 gr. One shot of ground beef
-1 large onion (squeeze the juice from the rondo)
-2 tablespoons of breadcrumbs
-4 tablespoons of water
-1 teaspoon salt
How to make
For bread; All the material is kneaded in the kneading bowl in a slightly sticky consistency.
When the dough is collected, it takes 5 minutes. Quickly knead by lifting from bottom to top all along.
Then leave it for at least 1 hour to stretch and ferment.
If you collect the fermented dough and divide it into 8-10 meringues, if you make the sandwich bread round, it will be a hamburger bread.
At least 30 minutes for fermentation. Soak, lightly spread the egg-wrapped mixture and sprinkle sesame seeds.
Bake in an oven preheated to 175 degrees until it turns pink.
For the meatballs; Knead all the ingredients for the patties for a short time.
Make some large patties from hamburger bread. If there is time, I suggest you rest it in the refrigerator.
15 min before cooking. First, keep it at room temperature and cook it in a little oil.
Put a slice of cheddar cheese on the cooked meatballs while in a pan and cook for 1 min. Leave it until.
If you wish, fry the inside of the bread.
Apply mayonnaise to the top cover. Put the first patty on the bottom.
Put the pickles and tomato slices on it, place the second meatball, and add ketchup to the lettuce.
Cover the top of the bread. Finish it all this way. If you wish, you can make it in one meatball.