Recipes

Gourmet burger

Difficulty level: medium
  • 90 Min. Preparation time
  • 4Portions
  • 170 °CHeißluft

Burger buns

  • 80 ml milk
  • 80 ml water
  • 30 ml beer
  • ½ tsp granulated sugar
  • 10 g yeast
  • 325 g wheat flour
  • 25 g Steirerkraft pumpkin seeds, finely grated
  • 25 ml Steirerkraft pumpkin seed oil PGI
  • 1 tsp salt
  • Steirerkraft pumpkin seeds, roughly chopped to sprinkle on top

Sauce

  • 2 tomatoes, finely diced
  • ½ garlic clove, finely chopped
  • 30 g onion, finely diced
  • 50 ml tinned tomatoes, peeled or diced
  • salz, pepper
  • sunflower oil
  • oregano, basil
  • 1 dash of Steirerkraft tomato vinegar

Patties

  • 500 g minced beef
  • herbs of your choice
  • 4 slices of smoked bacon
  • salt, pepper
  • lard or sunflower oil
  • 1 onion cut into 0.5 cm rings
  • colourful lettuce
  • 4 tsp Steirerkraft gourmet pesto tomato
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Preparation

  1. Dissolve the yeast in the lukewarm water & milk mixture and knead the remaining ingredients to form a smooth dough. Shape the dough into approx. 100-120 g bread cakes and leave to rise. Dip the top of the bread cakes into water and sprinkle with the coarsely chopped pumpkin seeds. Bake the burger bread for approx. 15-20 mins at 170 °C.
  2. Heat the sunflower oil in a pan. Sweat the diced tomatoes, onion and garlic until light in colour and deglaze with the tomato vinegar. Add the strained tomatoes and season. Boil down the sauce and leave to cool.
  3. Mix the minced meat with salt, pepper and herbs and shape into evenly sized patties. Heat the lard or oil in a pan and fry the patties briefly on both sides. Add the onion and bacon slices, fry until crispy and place on the patties – then fry until cooked.
  4. Slice the burger bread in half and toast the sliced sides. Spread sauce onto the burger bottom and add the colourful leaf salad and meat patty. Spread pesto onto the burger top then place on the burger.

 

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Pesto pumpkin seeds with tomato

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Tomato vinegar Premium

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Pumpkin seeds coarsely chopped

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Pumpkin seed oil Premium

Styrian pumpkin seed oil PGI made from sun-ripened pumpkins by…
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Gourmet burger

Difficulty level: medium
  • 90 Min. Preparation time
  • 4 Portions
  • 170 °C Heißluft

Burger buns

  • 80 ml milk
  • 80 ml water
  • 30 ml beer
  • ½ tsp granulated sugar
  • 10 g yeast
  • 325 g wheat flour
  • 25 g Steirerkraft pumpkin seeds, finely grated
  • 25 ml Steirerkraft pumpkin seed oil PGI
  • 1 tsp salt
  • Steirerkraft pumpkin seeds, roughly chopped to sprinkle on top

Sauce

  • 2 tomatoes, finely diced
  • ½ garlic clove, finely chopped
  • 30 g onion, finely diced
  • 50 ml tinned tomatoes, peeled or diced
  • salz, pepper
  • sunflower oil
  • oregano, basil
  • 1 dash of Steirerkraft tomato vinegar

Patties

  • 500 g minced beef
  • herbs of your choice
  • 4 slices of smoked bacon
  • salt, pepper
  • lard or sunflower oil
  • 1 onion cut into 0.5 cm rings
  • colourful lettuce
  • 4 tsp Steirerkraft gourmet pesto tomato
Warenkorb Icon Shop products online

Preparation

  1. Dissolve the yeast in the lukewarm water & milk mixture and knead the remaining ingredients to form a smooth dough. Shape the dough into approx. 100-120 g bread cakes and leave to rise. Dip the top of the bread cakes into water and sprinkle with the coarsely chopped pumpkin seeds. Bake the burger bread for approx. 15-20 mins at 170 °C.
  2. Heat the sunflower oil in a pan. Sweat the diced tomatoes, onion and garlic until light in colour and deglaze with the tomato vinegar. Add the strained tomatoes and season. Boil down the sauce and leave to cool.
  3. Mix the minced meat with salt, pepper and herbs and shape into evenly sized patties. Heat the lard or oil in a pan and fry the patties briefly on both sides. Add the onion and bacon slices, fry until crispy and place on the patties – then fry until cooked.
  4. Slice the burger bread in half and toast the sliced sides. Spread sauce onto the burger bottom and add the colourful leaf salad and meat patty. Spread pesto onto the burger top then place on the burger.

 

Print recipe
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