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.
Try adding grilled cheese to the meat patty.Print recipe
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