Homemade Burger with Mixed Mince, Cheddar, and Red Onion

To prepare the burger buns, first activate the yeast: In a bowl, combine 180 ml Milk, 50 ml Water, 4 tsp Sugar, and 2 tsp Active Dry Yeast. Let it sit for 5-10 minutes until foamy.

In a large bowl, combine 400 gr Flour, 2 tsp Table salt, 1 piece Eggs size M, and the activated yeast mixture. Knead until the dough comes together, then add 50 gr Butter and continue kneading for 8-10 minutes by hand or 5-7 minutes with a mixer until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise for 60-90 minutes until almost doubled in volume.

Divide the dough into two equal parts (approx. 420-430g each). Shape each part into a ball, then flatten and widen it with your palms on baking paper to a diameter of 18-19 cm and a height of 1.5-2 cm. Let the buns rise for another 35-50 minutes. Preheat your oven to 180°C (350°F). For the egg wash, whisk 1 piece Eggs size M with 180 ml Milk. Brush the buns gently with the egg wash and sprinkle with 1 ¹/₄ tsp Sesame seeds if desired. Bake for 18-22 minutes until golden, then cover with a clean cloth for 10-15 minutes to soften.

While the buns are baking, prepare the burger sauce and red onion. For the sauce, combine 120 gr Mayonnaise, 80 gr Ketchup, ¹/₂ tbsp Mustard, 40 gr Pickled Cucumber, 1 tsp Black Pepper - Powder, and ¹/₂ tsp Smoked paprika in a small bowl. Stir well and refrigerate for at least 10-15 minutes. For the red onion, thinly slice . For a milder taste, place the slices in a small bowl, add a pinch of 2 tsp Table salt and a few drops of ¹/₂ tbsp Apple Vinegar, and let sit for 10 minutes.

Form the burger patties: Take 500 gr Minced meat mixture and divide it into two equal portions. Gently form each portion into a wide, thin patty (approx. 20-21 cm diameter, 0.8-1 cm thick) between two sheets of baking paper, pressing with a board or pan bottom. Make a slight indentation in the center of each patty.

To toast the buns, slice each cooled bun horizontally. Heat a wide pan over medium heat, add 50 gr Butter, and place the bun halves cut-side down. Toast for 30-60 seconds until golden. In the same wide pan, increase heat to medium-high. Season one side of each patty with 2 tsp Table salt and 1 tsp Black Pepper - Powder. Place the seasoned side down in the hot pan. Season the top side. Fry for 2-2.5 minutes, then carefully flip. Immediately place 80 gr Ketchup on top of each patty. Fry for another 1.5-2 minutes until the cheese is melted and the patty is cooked through.

Assemble the burgers: Spread a thin layer of the homemade burger sauce on the bottom bun. Place a patty with melted cheddar on top. Add a generous amount of the thinly sliced red onion, followed by a little more sauce. Finish with the top bun. Gently press the burger with your palm to make it compact and easy to eat.