Summary

Ingredients

• 100 g baby spinach
• 4 slices cheddar cheese (white cheddar)
• 8 slices bacon, thinly sliced
• 600 g minced beef rouhly minced, approx. 23% fat content, from the butcher you trust.
• sea-salt
• Coarsely crushed pepper

For the caramelized onions:

• 2 large onions
• 20 g butter
• 30 g cane suar
• 1 tablespoon balsamic vinegar, darker
• 1 bay leaf
• 1 pinch (s) salt

For the sauce:

• 500 g sweet cherries, pitted
• 100 g aave syrup
• 100 ml cherry juice
• 1 ½ lime (s), juice it
• 0.5 ½ lime (s), zest it
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chilli flakes
• 0.5 teaspoon ½ salt
• 1 tablespoon paprika powder, smoked
• 2 piece (s) dark chocolate

For the burger buns:

• 20 g fresh yeast
• 10 g salt
• 35 g suar
• 500 g wheat flour type 550
• 250 ml lukewarm milk
• 40 g butter, soft
• 1 tablespoon butter, melted or, alternatively, beaten egg for brushing the buns before baking

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Instructions

1. Grill 8 slices of thinly sliced bacon on the grill plate on each side for 2 - 3 minutes until crispy.
2. For the caramelized onions, cut the onions into strips, melt the butter in the pan and sauté the onions until translucent, then remove them. Add the sugar to the pan and caramelize until golden brown, then deglaze with the balsamic vinegar. Put the onions with all the remaining ingredients in the pan and reduce to a jam-like consistency. Then remove the bay leaf.
3. For the BBQ sauce, reduce the cherries with agave syrup, cherry juice, lime juice and zest, Worcester sauce and the spices for ½ hour on medium heat, then puree. Add 2 pieces of dark chocolate and stir in. Season to taste with chilli.
4. For the patties, divide the ground beef into 4 parts, then shape into balls. Now press the patties into shape with either a burger press or a 10 cm diameter cutter ring. Do not press too hard, the meat should still be nice and loose inside.
5. For 12 brioche buns, dissolve the yeast in the lukewarm milk and then mix with the remaining ingredients. Knead slowly in the food processor for 3 minutes. Knead on a high level for 5 minutes. Alternatively, knead the dough well by hand for 10 minutes. The gluten structure must be well developed and the dough must have a smooth surface. Cover with a damp cloth and let rise for 1 hour at room temperature.
6. Divide into 12 pieces of dough, shape them into beautiful balls and let rise again for 1 hour.
7. Then brush with melted butter or egg. To make the buns nice and even, you can bake them in a greased serving ring with a diameter of 10 cm. Place 50 ml of water in a fire-proof container on the bottom of the oven and bake the buns at 190 degrees for 15-18 minutes.
8. The excess buns can also be frozen. Simply bake defrosted again.
9. Assemble the burger:
10. Halve the 4 buns required, butter the cut surfaces and roast them on the grillage. Then cover the underside with a handful of baby spinach, drizzle with some cherry and chili BBQ sauce. Grill the patties on one side for 2 - 3 minutes, season well with sea salt and crushed pepper, then turn, season again and cover each with 2 tablespoons of caramelized onions, 2 slices of bacon, 1 dash of BBQ sauce and 1 slice of cheddar cheese and add another approx. Grill for 2 minutes until the cheddar has melted. Put on the bun lids and fix the burgers with a skewer each.