Ingredients
For six burgers :
For the buns :
- 11 g baker’s yeast
- 450 g flour
- 20 cl milk
- 70 g butter
- 1 large egg + 1 yolk
- 1 tsp sugar + 1 tsp salt
- sesame seeds
- poppy seeds
- 8 g squid ink
For the garnish :
- 6 chopped steaks
- 18 slices of andouille sausage
- 2 onions
- 1 tsp honey
- 250g Gwell® (ferme du Wern)
- Chives
- Semolina garlic
- salt and pepper
Recipe
Preparation time: 35 minutes – Cooking time: 20 minutes
1. Mix the flour, sugar and salt in the bowl of a food processor. Add the egg and then the butter. Add the yeast previously dissolved in the warm milk. Add the squid ink.
2. Mix on low speed for a few minutes, then leave to knead for around 10 minutes.
3. Form into a ball, place in an oiled bowl, cover and leave to rise for 2 hours in a warm place (max 25°C).
4. When the dough has doubled in volume, knead it to release the air.
5. Shape into a sausage and cut into 6 equal portions. Form 6 balls and place on a baking sheet and flatten slightly.
6. Paint them with an egg/milk mixture and cover with sesame and poppy seeds.
7. Cover with a tea towel and leave to warm for 1 hour.
8. Then bake in the oven for 12 to 15 minutes at 175°C (fan oven).
To prepare the Gwell® sauceand onion compote :
1. Mix the Gwell®, chives, garlic, salt and pepper. Set aside.
2. Mince the onions and fry in butter and oil.
3. Season with salt and pepper, stir and sear for 5 mins over a medium heat. Then lower the heat, season with pepper and add a teaspoon of honey. The onion fondue is ready when the onions are translucent.
Assembly (from bottom to top):
½ bun / 1 layer of Gwell® sauce/2 tablespoon of onion compote / 1 cooked minced steak / 3 slices of andouille [previously pan-fried] / 1 layer of Gwell® sauce / ½ bun [the one covered with seeds]
Serve with chips or potatoes!
