Grilled Burgers with and Without Meat

Summary

Prep Time	3 hrs 30 mins
Cook Time	45 mins
Total Time	2 d 10 hrs 15 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

For the burger buns:

For the sauce:

For the patties:

1 kg ground beef
salt and pepper
Cayenne pepper

For the patties: (vegetarian)

For covering:

Instructions

For the rolls, put the flour in a bowl. Warm the milk to room temperature and then dissolve the yeast in it. Add the milk to the flour in the bowl and add the oil, sugar, honey and salt. Knead the ingredients well. If the dough is too moist (it sticks to the finger and / or the bowl), add a little flour until the desired consistency is achieved. However, if the dough is too dry (it will fall apart) add a very small dash of milk and knead it in well.
Cover the yeast dough and let it rise in a warm place for approx. 45 minutes until it has doubled its volume. Then divide the dough into 8 equal sized rolls and place them on a baking sheet lined with baking paper. The rolls must now, covered with a towel, rise for another 45 minutes.
Preheat the oven to 220 ° C top / bottom heat.
Whisk the egg with a little milk and brush the rolls with it. The sesame seeds stick to it very well. Bake the rolls in the oven on the middle rack for about 15 to 20 minutes. Don`t be surprised, the egg mixture darkens very quickly.
Use the Miracel Whip Balance for the sauce. With the non-reduced-fat salad cream, the sauce tastes a little too powerful. Chop the cucumber and onions very finely. Mix all ingredients together. Add a little cucumber water, but not too much, otherwise the sauce will be too runny. If the sauce is too mild for you, you can add more BBQ sauce. If it is a little too strong for you, you can soften it with a little honey or ketchup.
For the vegetarian patties, soak the chickpeas in water overnight. Let these drain on the day of preparation. Cut the onions and garlic into small pieces and lightly toast them in olive oil and then let them cool.
Coarsely puree the drained chickpeas with quark, olive oil and eggs. Then add the remaining ingredients and mix together. Shape the mixture into 8 patties.
It is advisable to fry the vegetarian patties in a pan with a little olive oil, as they tend not to turn out so well on the grill and can easily fall through the wire rack.
For the meat patties, mix all the ingredients with the minced meat and season to taste.
Roughly pluck the iceberg lettuce for the topping. Slice the red onion and separate into rings. Cut the tomatoes and cucumber into slices.
For preparation on the grill, heat it up well so that the coals glow well. For me, a good indicator of whether the grill is warm enough is if I can only hold my hand about 3 cm above the grill for a very short time before the pain becomes too great.
Shape the minced meat into 8 patties. As a rule, my patties weigh around 125 g. The easiest way to shape these is to flatten the minced meat in a deep plate. You should make sure that the patties contract strongly when frying, so their dia should be approx. 30% larger than that of the roll. Fry the patties briefly on the grill. These do not take longer than 3 minutes per side. After turning it for the first time, it is best to place one or two slices of processed cheese on the patty so that the cheese can melt while the burger is grilled from the other side. At the same time, you can lightly roast the rolls on the grill, but be careful, they burn very quickly. The bacon is also easy to prepare on the grill.
The burgers can then be filled with the sauce and the remaining toppings as desired.
With the amounts used here, I`m assuming two burgers per person. These are so big that even hungry people can be satisfied.

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