Hamburger

1. 700g beef brisket, ground (single grind, but I prefer double grind)
2. 1 teaspoon salt
3. 1 teaspoon freshly ground black pepper
4. 1 teaspoon mustard
5. 1 teaspoon molasses (optional but recommended)

Homemade hamburger buns:

1. 3-3.5 cups flour (add gradually) (200ml)
2. 1 tea glass warm water (100ml)
3. 1 tea glass warm milk
4. Half a tea glass vegetable oil
5. 1 tablespoon yogurt
6. Half a packet fresh yeast
7. 1 tablespoon sugar
8. 1 teaspoon salt
9. 1 egg white (yolk for topping)
10. 1 heaping tablespoon soft butter
11. Sesame seeds

For the sauce:

1. 3 tablespoons mayonnaise
2. 1.5 tablespoons ketchup
3. 1 tablespoon mustard
4. 1 teaspoon apple cider vinegar
5. 1 small pickle, finely diced
6. Salt, pepper

Caramelized onions:

1. 3 onions
2. 4-5 tablespoons olive oil
3. 1 teaspoon sugar
4. 1 tablespoon vinegar
5. Salt

For the buns:

1. Take the yeast, sugar, warm water, and milk in a suitable bowl and mix until the yeast dissolves.
2. Add the vegetable oil, egg white, yogurt, and salt.
3. Gradually add the flour to obtain a soft dough.
4. Finally, add the room temperature softened butter and incorporate it into the dough.
5. Cover the bowl with plastic wrap and let it rise for 1 hour.
6. After the rising time, gently knead the dough to release the excess air.
7. Divide the dough into 7 equal portions and shape them into balls with your hands. Place them on a baking tray lined with parchment paper, leaving some space between each.
8. Cover the tray again and let the dough rise for 20 minutes.
9. Gently brush the tops of the risen dough balls with egg yolk and sprinkle sesame seeds on top.
10. Bake in a preheated oven at 190 degrees Celsius until the tops and bottoms are golden brown.

For the sauce:

1. Combine all the sauce ingredients in a suitable bowl and mix well.
2. Store in the refrigerator.

For the caramelized onions:

1. Slice the onions into half-moon shapes.
2. Heat the oil in a suitable pan and add the onions.
3. Cook over low-medium heat, stirring frequently, until the onions are soft and golden.
4. Add the sugar and vinegar, and continue to stir.
5. Increase the heat slightly and cook for another 5 minutes, stirring continuously until they turn a light caramel color.

1. Add salt to taste and remove from heat.

For the patties:

1. Take the ground beef, salt, black pepper, molasses, and mustard in a suitable bowl.
2. Mix all the ingredients together without over-kneading.
3. Hamburger patties are not kneaded too much and do not contain ingredients like breadcrumbs, eggs, or parsley.
4. Divide the ground beef into 7 pieces (100g each), shape them into balls, and then flatten each piece into a round patty (you can slightly wet your hands for easier shaping or use a large jar lid, or place between plastic wrap and flatten with a rolling pin).
5. Cover the patties and let them rest in the refrigerator for 30 minutes.
6. Heat a non-stick grill or pan on the stove.
7. When the pan is hot, cook the patties without adding any oil. (Press the middle with your thumb to get a flat patty that doesn’t puff up).
8. Place a slice of cheese on top of each patty and cover with a lid to melt the cheese.
9. Toast the inside of the hamburger buns in the pan. Spread the prepared sauce on the bottom bun, add a lettuce leaf and a slice of tomato, place the patty on top, and add the caramelized onions.
10. You can use any garnishes you like to complete your hamburgers.