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Mini Football Burgers

17 Ingredients
22 Min
Ingredients(6 people)
75 ml tepid water (37-38°C) red lentils (± 5 oz)
10 g fresh yeast
150 g all-purpose flour
1 egg yolk
1 tsp sugar (± 5 ml)
1/2 tsp salt (± 2 ml)
40 g butter (softened)
1 egg white
1 tsp sesame seeds (± 5 ml)
300 g minced beef
1 tbsp sunflower oil (± 15 ml)
Salt and pepper
1/2 red onion, peeled (± 50 g)
1 medium sized tomato (± 150 g)
2 large gherkins
2 tbsp mustard, ketchup or mayonnaise (± 30 ml)
6 small slices of cheddar cheese
1
Step

Mix the tepid water (37-38°C) and the yeast in the Mixing Bowl 8 ¾. Allow to stand for 10 min.

2
Step

Add the flour, egg yolk, sugar, salt and softened butter. Mix using the Silicone Spatula until the dough is smooth and elastic. Seal the Bowl and place it in a warm (37-38°C) water bath for approx. 30 min.

3
Step

Place the SBF Mini Football on the cold oven rack. Mix the dough again and use a tablespoon to divide it evenly into the six cavities.. Press gently the dough into the cavities. Cover with a towel and allow to rise for approx. 30 min.

4
Step

Meanwhile, pre-heat the oven to Th 6-7 / 190°C in convection mode.

5
Step

Bake the buns for 15 min. Immediately unmold on the oven rack. Use the Basting Brush to baste the sides with the “football printing” with the egg white and sprinkle the sesame seeds on it. Return to the oven and bake for another 2-3 min.

6
Step

Form the minced beef into six patties of the same size as the buns. Using a clean Basting Brush, lightly oil the patties from both sides. Grill 1-2 min. per side in the Chef Series Crêpe Pan. Season with salt and pepper after grilling.

7
Step

Thinly slice the onion, tomato and gherkins. Slice the buns horizontally and spread the bottom parts with the condiments of your choice, then layer the tomatoes, onions, gherkins, beef, cheddar and cover with the top side of the buns.

8
Step

Return the burgers to oven for 2-3 min. on the Silicone Baking Sheet with Rim to reheat them if needed.