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 the yeast in lukewarm water and add 12 g of sugar. Cover and set aside for 15 minutes.
2. Sift the flour into a large bowl. Add salt. Add the olive oil and the egg. Add the sugar-yeast mixture piece by piece while stirring. Then knead the dough for about 10 minutes and then cover it with a towel and let it rise for an hour in a warm place.
3. After the hour, cut the dough into 4 equal parts and shape into round rolls. Cover and set aside in a warm place for another 30 minutes. After a quarter of an hour, preheat the oven to 200 degrees circulating air.
4. Brush the buns with an egg yolk and water mixture. Sprinkle the sesame seeds over the buns to taste. The buns are baked on the middle rack at 200 degrees for 12-15 minutes. Then let cool on a baking sheet.
5. In the meantime, the other components can be prepared. For the mayonnaise, finely chop the clove of garlic and chives, mix with the mayonnaise and pepper and put in a cool place.
6. For the red wine onions, carefully peel the red onion and then cut into clean, fine rings. Separate the onion rings. Heat 3 tablespoons of cane sugar in a small saucepan until it starts to turn liquid. Deglaze with 60 ml of lovely red wine, add the onion rings and simmer on a low level. Stir again and again in between. When the onions are just covered by the red wine, add some red wine again. Repeat this process until the red wine is used up. The onions in red wine are ready when the liquid has been reduced so that the onions no longer swim in them.
7. For the burger patties, core a jalapeño and cut into fine cubes. Divide the ground beef into eight servings, approx. 62.5 grams per serving, and shape into flat patties. Place a slice of cheddar cheese on four of the patties, then diced jalapeño and another slice of cheddar cheese. (It is best to cut circles out of the cheddar slices with a glass so that the cheese is a thumb`s breadth away from the edge of the patty.) Then place one of the other four meat patties on the four topped patties and carefully press the edges together with it the cheese does not run out during roasting. Fry the patties in hot oil for about 3 minutes on each side (depending on how you want them through).
8. Mix 2 tablespoons of cane sugar with 4 tablespoons of water and brush the bacon with it. Fry this in the pan until the desired crispness is achieved.
9. Cut the cooled burger buns open in the middle and coat the lower half with garlic mayonnaise, place two sheets of romaine lettuce on top, followed by the bacon, then the jalapeño cheddar patty, on which the red wine onions are again generously distributed. Finally, place the top half of the bun on the burger and fix the whole thing with a kebab skewer.