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The three best burger recipes

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Juicy burgers - three kinds of summer special

Who doesn't love a really tasty homemade burger? But unfortunately, so often the burger buns you need are bought ready-made, even though homemade burger buns are so quick and easy to make and far superior in flavour to store-bought ones. We'll show you three delicious brioche variations that will take your burger to the next level. We have a classic brioche recipe, one with beetroot and one with sepia ink for a luxurious black burger. So what are you waiting for? Get into the kitchen and recreate our great burger variations. Of course, we also have a suitable recipe for the filling for every burger bun. You can choose from the classic hamburger, an oriental and spicy falafel burger and a light salmon burger. Have fun making them!

As always, you can download the recipe at the end of the article.

The classic hamburger

Most important key data

Quantity: 12 small or 4 large

Resting time: approx. 60 minutes

Baking time: 10 to 12 minutes

Difficulty level: Easy

Shelf life: 3 days

Brioche dough - classic

White flour165 g
Yeast | fresh10 g
Granulated sugar8 g
Water | lukewarm65 g
Milk20 g
Butter | soft18 g
Salt3 g

Meat patty

Minced meat200 g
Egg yolk1 piece (20 g)
Parsley1/2 bunch
Onion1/2 piece
Salt, pepperto taste

Cocktail sauce

Mayonnaise50 g
Ketchup20 g
Tabasco2 dashes
Salt, pepperto taste

Making the brioche dough

Put the flour in a large bowl and crumble in the yeast. Mix the two ingredients well with your hands. Now add the remaining ingredients, except for the salt, and knead everything into a dough.

As soon as it becomes a little firmer, you can transfer it to your work surface and continue kneading. After approx. 2 minutes, add the salt and then knead the dough for a further 4-5 minutes until it is nice and smooth. The best way to do this is with a dough machine. Now cover the dough with a dough plastic or dough cloth and leave it to rise in a warm place for approx. 30 minutes.

You will need 10 g milk and 10 g whole egg (room temperature) for the egg spread

As soon as the dough has risen enough, take 25 g portions of dough (75 g for the large burgers), roll them into a small ball and press them into the mini burger tin.

Cover the tin with a tea towel for another 20-30 minutes and leave the dough to rise.

After 15 minutes, preheat the oven to 200 ºC top/bottom heat. In the meantime, you can also prepare the ice cream spread. Whisk the room-warm whole egg with the room-warm milk. It is really important that the two ingredients are at room temperature, because if they are too cold, the roll will sink back into itself when spread.

Then spread the risen buns with the ice cream spread and sprinkle with grains and seeds of your choice (optional). Place the burger buns in the preheated oven for approx. 12-15 minutes.

After the baking time, you can remove the buns from the tin, turn them over and tap the bottom of the bun with your finger. When you hear a slightly hollow sound, you know that your rolls are ready. Now transfer them to a wire rack and leave them to cool.

Making the meat patties and cocktail sauce

Preheat the oven to 230 ºC top/bottom heat. In the meantime, finely chop the onions and roughly chop the parsley.

Now mix the two ingredients with the minced meat and egg yolk. Season to taste with salt and pepper. Now form small 40 g patties. Place them in the preheated oven for 5-10 minutes.

After the specified baking time, we recommend topping the patties with a slice of Gruyère (or another cheese of your choice) and baking them for a further 2 minutes. You can, of course, also cook the patties on the barbecue.

For the cocktail sauce, simply mix all the ingredients together.

Now you have all the ingredients together, you can top your burger to your heart's content. We recommend adding fresh tomatoes and lettuce leaves to your burger (for the vitamins and such).

Fiery falafel burger with curry

Brioche dough - Beetroot

White flour165 g
Beetroot powder20 g
Yeast | fresh10 g
Granulated sugar8 g
Water | lukewarm65 g
Milk35 g
Butter | soft18 g
Salt3 g

Falafel patties

Chickpeas | dried250 g
Onion1 1/2 piece of
Garlic clove3 pieces of
Parsley10 g
Curry powder2 TSP
Chilli powder or flakes1 TSP
Lemon juice1/2 piece
Salt, pepperto taste

Chilli-mint sauce

Crème fraîche145 g
Garlic clove1 piece of
Mint | fresh18 g
Chilli flakes1/2 TSP
Lemon juice6 g
Salt, pepperto taste

Making the brioche dough

Put the flour together with the beetroot powder in a large bowl and crumble in the yeast. Mix the three ingredients well with your hands. Now add the remaining ingredients, except for the salt, and knead everything into a dough.

As soon as it becomes a little firmer, you can transfer it to your work surface and continue kneading. After approx. 2 minutes, add the salt and then knead the dough for a further 4-5 minutes until it is nice and smooth. The best way to do this is with a dough machine. Now cover the dough with a plastic sheet or dough cloth and leave it to rise in a warm place for approx. 30 minutes.

You will need 10 g milk and 10 g whole egg (room temperature) for the egg spread

As soon as the dough has risen enough, take 25 g portions of dough (75 g for the large burgers), roll them into a small ball and press them into the mini burger tin.

Cover the tin with a tea towel for another 20-30 minutes and leave the dough to rise.

After 15 minutes, preheat the oven to 200 ºC top/bottom heat. In the meantime, you can also prepare the ice cream spread. Whisk the room-warm whole egg with the room-warm milk. It is really important that the two ingredients are at room temperature, because if they are too cold, the roll will sink back into itself when spread.

Then spread the risen buns with the ice cream spread and sprinkle with grains and seeds of your choice (optional - we opted for chia seeds here). Place the burger buns in the preheated oven for approx. 12-15 minutes.

After the baking time, you can remove the buns from the tin, turn them over and tap the bottom of the bun with your finger. When you hear a slightly hollow sound, you know that your rolls are ready. Then transfer them to a wire rack and leave them to cool.

Making the falafel and mint sauce

Soak the chickpeas in a large bowl with plenty of water for at least 12 hours. The chickpeas should really be completely submerged in water. You can prepare this the night before.

Finely chop the onions and sauté them in a pan with a little oil. In the meantime, chop the garlic and parsley. Drain the soaked cherry peas in a sieve, rinse them briefly and then place them in a large container together with the sautéed onions, garlic, parsley, spices and lemon juice (if you don't like curry, you can simply use cumin - as with classic falafel).

Now puree everything with a hand blender (you can of course also use another food processor) until you have a homogeneous mixture. If the mixture is too firm, you can add 1-2 tablespoons of olive oil.

Now shape the falafel into small 40 g patties. Fry them in enough oil for 2-3 minutes until golden brown. Then place them on a plate lined with kitchen paper. This will absorb any excess oil from the kitchen paper.

For the sauce, finely chop the garlic and mint and mix with the remaining ingredients until smooth. Leave the sauce to infuse in the fridge for at least 15-20 minutes to allow the flavour to develop.

Now you have all the ingredients together, you can top your oriental burger to your heart's content. We recommend adding fresh salad leaves to your burger (for the vitamins and such).

Black salmon burger

Brioche dough - Beetroot

White flour180 g
Yeast | fresh10 g
Granulated sugar8 g
Water | lukewarm65 g
Sepita ink8 g
Milk20 g
Butter | soft18 g
Salt3 g

Salmon filling

Chickpeas | dried250 g
Onion1 1/2 pieces
Garlic cloves3 pieces of
Parsley10 g
Curry powder2 TSP
Chilli powder or flakes1 TSP
Lemon juice1/2 piece
Salt, pepperto taste

Making the brioche dough

Put the flour in a large bowl and crumble in the yeast. Mix the two ingredients well with your hands. Now add the sepita ink and the remaining ingredients, except for the salt, and knead everything into a dough.

As soon as it becomes a little firmer, you can transfer it to your work surface and continue kneading. After approx. 2 minutes, add the salt and then knead the dough for a further 4-5 minutes until it is nice and smooth. The best way to do this is with a dough machine. Now cover the dough with a dough plastic or dough cloth and leave it to rise in a warm place for approx. 30 minutes.

You will need 10 g milk and 10 g whole egg (room temperature) for the egg spread

As soon as the dough has risen enough, take 25 g portions of dough (75 g for the large burgers), roll them into a small ball and press them into the mini burger tin.

Cover the tin with a tea towel for another 20-30 minutes and leave the dough to rise.

After 15 minutes, preheat the oven to 200 ºC top/bottom heat. In the meantime, you can also prepare the ice cream spread. Whisk the room-warm whole egg with the room-warm milk. It is really important that the two ingredients are at room temperature, because if they are too cold, the roll will sink back into itself when spread.

Then spread the risen buns with the egg spread and sprinkle them with grains and seeds of your choice (optional - we opted for white sesame seeds here). Place the burger buns in the preheated oven for approx. 12-15 minutes.

After the baking time, you can remove the buns from the tin, turn them over and tap the bottom of the bun with your finger. When you hear a slightly hollow sound, you know that your rolls are ready. Then transfer them to a wire rack and leave them to cool.

Making the salmon filling

Finely chop the dill and cut the smoked salmon into small pieces. If you like, you can leave a few pieces a little larger and place them on top of the filling later when assembling.

Now mix all the remaining ingredients together (except for the onion sprouts) and then just add the finely chopped dill and the finely chopped salmon.

Place the salmon filling on your black burger bun, add a piece of the slightly larger sliced salmon and top with a few onion sprouts. Enjoy the finished salmon burger. This really is a somewhat unusual aperitif snack.

Storage & shelf life

The finished burger buns can be wrapped in cling film and kept at room temperature for approx. 3 days. After that, they simply dry out. The finished burgers should always be eaten fresh, as this is when they are at their best. However, they will also keep for 3 days in the fridge.

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Nutrition declaration per 100 g

Energy value in kJ: 1046 kJ | Energy value in kcal: 251 kcal | Fat: 15 g, of which saturates: 3 g | Carbohydrates: 20 g, of which sugars: 3 g | Protein: 9 g | Salt: 0.84 g

 
Posted in: Salty recipes, Aperitif and appetizers, Bread and rolls, Savoury pastries, Cooking, Starters, Main courses

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