Ingredients
Dough
- 200 g water
- 20 g fresh yeast
- 500 g flour
- 2 level teaspoons salt
- 30 g rapeseed oil
- 1 egg
Stuffing and assembling the burger
- 100 g bacon slice
- 80 g onion, cut in half
- 1 cloves garlic
- 30 g rapeseed oil
- 500 g beef and pork mince
- 1 tsp salt
- 1/4 tsp pepper, ground
- 1 tsp sweet paprika
- 3-4 tbsp ketchup
- 2 teaspoons mustard
- 3-4 pickled cucumber
- 5-6 slice cheese, Gouda, Edam or Cheddar
- 1 egg, beaten
- 11-2 tablespoons sesame seeds
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place water, yeast, sugar, flour, salt, oil and egg in mixing bowl and knead Dough /1 min 30 sec . Meanwhile, grease the bowl with oil. Transfer the dough to a bowl and form into a ball, cover with a clean kitchen towel, leave in a warm place to rise for 45 minutes. Meanwhile, wash the mixing bowl and prepare the filling.
"Dough mode" - On the stove, in a non-stick frying pan without adding fat, fry the bacon slices until crispy and golden brown. Put the fried slices of bacon on a plate lined with a paper towel to drain excess fat, set aside.
Place onion, garlic and oil into mixing bowl then chop 5 sec/speed 5. 5 . Scrape the ingredients down the sides of the mixing bowl with a spatula, stew 3 min/120°C/speed 1. 2 .
Add minced meat, salt, pepper and paprika then sauté 8 min/120°C//speed 1. 1 (see tip). Meanwhile, preheat the oven to 200°C. Line the bottom of a springform tin (Ø 26 cm) or the bottom of the round "Anna" stoneware tin (see tip) with baking paper and set aside. If necessary, drain the stewed meat through the simmering basket, set aside.
Divide the risen dough into 2 parts in the proportion of ⅔ and ⅓. Roll out the larger part on a floured surface and put it into a springform pan or mold prepared earlier, so that it covers the bottom and about 3 cm of the edges. Evenly spread the stewed minced meat with onions and garlic on the dough. Smear successively with ketchup and mustard, then arrange cucumbers, fried bacon and cheese. Roll out the rest of the dough into a circle (Ø 26 cm), cover the top of the burger, and seal the edges of the dough with your fingers. Brush with beaten egg, sprinkle with sesame seeds.
Bake for 35-40 minutes (200°C), cover with baking paper halfway through the cooking time if necessary. Set aside for 10 minutes before serving. Serve the XXL burger cut into pieces.
Dough
Stuffing and assembling the burger
Tip
The recipe "Mincing meat" is on the Cookidoo® platform. When using ready-made minced meat available in supermarkets, use a good quality ingredient with a low level of hydration. When choosing meat, pay attention to the composition on the label - the product should consist only of meat. Low-quality products, e.g. delicatessen meat, often contain water and other substances that can contribute to, among others, to improper baking of the bottom of the cake.
For additional flavor, in point 4, instead of stewing the meat in the Thermomix®, you can fry it briefly in a pan before placing it on the dough.
Before using the "Anna" round stoneware mold for the first time, wash it with water without the addition of detergents, leave it to dry, then lubricate it with heat-resistant oil (see instruction manual). Thanks to this, a natural, non-stick coating will be formed, making any stickings easy to remove.
In step 5, you can increase the amount of cheese to 10 slices for a thicker layer.
Depending on your preferences, you can enhance the taste of the dish by using spicy ketchup and spicy mustard, e.g. Russian, in step 5.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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