Summary

Ingredients

For the burger buns:

• 200 g wheat flour type 550
• 30 ml olive oil
• 7 g yeast
• 50 ml water, lukewarm
• 12 grams sugar
• 8 g salt
• 1 egg (s)
• 1 egg yolk
• sesame

For the mayonnaise:

• 6 tablespoon mayonnaise
• 1 clove garlic
• 0.5 ½ bunch chives
• 0.25 teaspoon ¼ black pepper

For the red wine onions:

• 1 large onion (s), red
• 100 ml red wine, lovely
• 5 tablespoon cane sugar

For the patties:

• 500 g round beef
• 8 slices cheddar cheese
• 1 jalapeño
• 6 romaine lettuce leaves
• 8 strips bacon

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Instructions

1. Dissolve 7g yeast in 50ml lukewarm water, add 12g sugar, cover, and let sit for 15 minutes.
2. Sift 200g flour into a large bowl, add 8g salt, 30ml olive oil, and 1 egg. Gradually add the yeast mixture while stirring, then knead for 10 minutes. Cover with a towel and let rise for 1 hour in a warm place.
3. Divide the dough into 4 equal portions and shape into round rolls. Cover and let rise for 30 minutes in a warm place. After 15 minutes of rising, preheat the oven to 200°C (400°F) with fan/convection setting.
4. Mix 1 egg yolk with water. Brush the buns with egg wash and sprinkle sesame seeds on top. Bake on the middle rack at 200°C (400°F) for 12-15 minutes. Cool on a baking sheet.
5. While the buns cool, finely chop 1 garlic clove and roughly chop chives. Mix with mayonnaise and pepper to taste. Refrigerate until needed.
6. Peel 1 red onion and cut into thin rings, separating the rings. Heat roughly 3 tablespoons cane sugar in a small saucepan over medium heat until it liquefies. Deglaze with 60ml red wine, add onion rings, and simmer over low heat. Stir occasionally. When the wine level drops below the onions, add more wine. Repeat until wine is mostly consumed and onions are no longer swimming in liquid.
7. Core 1 jalapeño and cut into fine dice. Divide ground beef into 8 equal portions (about 62.5g each) and shape into flat patties. Place 1 slice cheddar on 4 patties, top with diced jalapeño and another slice cheddar (trim cheese to leave roughly 1cm border). Place a plain patty on top and seal edges carefully. Heat oil in a large pan over medium-high heat and cook patties about 3 minutes per side until internal temperature reaches 71°C (160°F).
8. Mix roughly 2 tablespoons cane sugar with 4 tablespoons water. Fry bacon in a pan over medium heat and brush with the sugar mixture until crispy (roughly 5-10 minutes depending on thickness).
9. Slice the cooled burger buns horizontally. Spread garlic mayonnaise on the bottom half, layer with 2 romaine lettuce leaves, bacon, and the jalapeño cheddar patty. Generously distribute red wine onions on top of the patty. Top with the upper bun half and secure with a kebab skewer.