For the dough, heat 5 tablespoons of milk lukewarm and dissolve the yeast in it. Put the flour in a bowl and make a well in the middle. Pour the yeast mixture in the middle and mix with a little milk to form a pre-dough. Cover and let rise in a warm place for 15 minutes.
Knead the salt in the dough and slowly pour in the rest of the lukewarm milk. Dust the dough with a little flour and let rise for another 30 minutes.
For the meatballs, knead the fresh ground beef a little and season with salt and pepper. Fill the meatballs with the cheese mixture. To do this, weigh out 75 g of mince using a scale. Shape a ball and press it flat on a flat surface. Put a small pile of cheese in the middle and add the top of the meatball, another 75 g. Fry the cutlets in a pan over medium heat until cooked through.
Spread the bacon on a baking sheet and brush with barbecue sauce if necessary. Bake in the oven at 200 ° C until the desired degree of browning is achieved. Put the vegetable fat in the deep fryer and heat it up.
Chop the onion into rings or small pieces and slowly braise in a saucepan. Add a little salt and pepper. Cut the tomato into slices. Tear off small balls from the finished dough and roll them out about 1 cm thick and 15 cm in diameter. Caution: There must be no holes in the dough.
Put a small pile of cheese in the middle. Place the meatball from the pan on top. Brush with a sauce of your choice and place 2 slices of bacon on top. Top with tomato slices and diced onions as required. Fold the dough on the sides towards the center and knead at the top or cut off any excess dough. Make sure that there are no holes in the dough that are too large. It is advisable to pack the burgers with several people because the batter under the meatball becomes soggy quickly. Fry the dough balls in the hot deep fryer at 200 ° C for 3-4 minutes until golden brown.
Tip: cut the burgers vertically in the middle to eat.
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