INGREDIENTS
- For the potato bread:
- – Flour 000 400 g
- – Mashed potatoes 100 g
- – Milk powder 40 g
- – Sugar 40 g
- – Sal 7 g
- – Egg 1 unit
- – Dry yeast 5 g
- – Melted butter 60 g
- – Heat water 140 ml (⅔ cup)
- – Melted butter for portray 1 tbsp
- For the burgers:
- – Minced vacuum meat 600 g
- – Minced roast beef 600 g
- – Salt trains
- – Black pepper
- – Nutmeg
- For the sauce:
- – Mayonnaise 1 cup
- – Ketchup 4 tbsp
- – Mustard 2 tsp
- – Cucumber relish 2 tbsp
- – Eneldo 1 cda
- – Very finely chopped onion (brunoise) 2 tbsp
- – Tabasco sauce 1 tsp
- To assemble the burger:
- – Queso cheddar
- – Nasturtium Lettuce
- – Pickled cucumbers
- – Tomato
- For the potatoes:
- – Potatoes 4 items
- – Corn starch 4 tbsp
- – Sal
- – Sunflower oil 5 cups
Spectacular home made vacuum hamburgers and roast beef, to take pleasure in with additionally home made potato buns! I adopted the recipes under
PROCEDURE:
Potato bread:
1. In a bowl, place the flour, salt, sugar and milk powder. Make a nicely within the center and place the mashed potatoes, egg, heat water and yeast. Combine the liquid elements within the heart and add to the dry elements. As soon as a dough has been achieved, add the smooth butter and knead. At this second plainly the dough is falling aside, however it’s a must to proceed kneading, attempting to not add extra flour. As soon as the dough could be very easy, place it in a greased bowl and canopy with movie to let it rise for 1 hour.
2. Place the dough on a evenly greased floor, gently deflate along with your palms and divide into 8 equal buns. Roll every one in order that the joint of the dough is dealing with down and they’re nicely rounded.
3. Grease two baking sheets.
4. Prepare 4 buns on every plate nicely separated from one another (as a result of they’ll
develop) and gently crush. Cowl with plastic wrap and let rise till the buns have doubled in dimension, 45 to 60 minutes. In direction of the tip of the rising time, preheat the oven to 180 levels.
5. Bake for 25 to half-hour or till evenly golden. Take away from the oven and unfold with melted butter.
6. They are often saved nicely wrapped at room temperature for a number of days or within the freezer for two months.
For the burger sauce:
1. Chop the onion very finely.
2. In a bowl, combine the mayonnaise, ketchup, mustard, onion, cucumber relish, chopped dill and Tabasco sauce. Reserve within the fridge.
For the mashed potatoes:
1. Boil complete potatoes with pores and skin on in water till tender.
2. Pressure the potatoes and allow them to cool for a couple of minutes.
3. Crush the cooked potatoes with a plate in order that they break up erratically.
4. Warmth the sunflower oil.
5. Put the cornstarch on a plate, dip the damaged potatoes within the starch and fry them.
6. Take away the potatoes with a slotted spoon and dry them on absorbent paper. Season with salt as quickly as they arrive out of frying and serve.
For the burgers:
1. Combine the 2 minced meats with out kneading.
2. Make buns of roughly 150 g and don’t flatten. Season with salt, pepper and nutmeg.
3. Warmth the iron over medium warmth. As soon as the griddle could be very sizzling, place the evenly oiled buns on the griddle and flatten with a spatula till you’ve got a skinny burger. Brown on either side and place the cheese on the burger to soften.
4. Toast the breads unfold with butter on the within.
5. Assemble the burgers with the sauce, tomato, lettuce and sliced pickled cucumber.
