When you hear a word “burger”, it automatically calls for fast food. This beauty not only can start a fancy evening, but will also let you stay slim (if consumed in moderation). For lazy/busy us, one can go with whole grain bun from the store, but this time I made it from scratch.
- 500 gr lean ground beef
- 2 big tomatoes
- Any green salad leaves you like
- 1 cucumber or pickles
- Red onion
- 200 gr mushrooms
- Splash of red wine
- 4% cooking cream
- Low fat cheese (you can get it in Rema store)
- 260 g white flour, 240 g whole grain flour. (white flour should always be more than whole grain, for dough to rise). You can also use whole grain gluten free bread mix available in Rema 1000.
- 1/2 pack of yeast
- Pinch of sugar
- Tbs. olive oil
- Pinch of salt
- Black sesame seeds
- 200 ml warm water
- 1 egg yolk for brushing the buns
Dissolve yeast in water with a pinch of sugar in a bowl. Let it stay until the surface is a little bit foamy. Mix it in with flour, salt and olive oil. Keep mixing until dough doesn’t stick to fingers and is even. Add flour or water if needed. Cover the bowl and set it in a warm place to rise for an hour. After your dough has risen, form it in small balls taking into consideration that dough will double while in oven. brush with egg yolk and sprinkle with sesame seeds. Bake in preheated over of 200°C for 30 minutes.
Chop onion and mushrooms in in uneven pieces. Add to hot pan and splash with wine. Let it sauté for 3-4 minutes, add water if it starts to burn. At last, add cream and mix well. It will be ready in 5 minutes.
Form beef in even balls, depending on amount of your buns. Gently flatten and season if needed. Fry for 2 minutes or until ready on each side.
Build your burger as you wish, adding mushroom-red wine sauce as dressing. To hold it together, you can use tooth picks or bamboo grill sticks. Enjoy this little beauty!