Burger with whiskey-shallots-sauce

Name: Burger with whiskey-shallots-sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1/2 cube (21 g) fresh yeast; 20 g + 1 tablespoon of sugar; 50 g Butter; 250 ml Milk; 7-10 Tbsp Salt; 250 g Whole spelt flour; 300 g Flour; 3 Eggs (size M); 4 Shallots; 1–2 Garlic cloves; 1 red + yellow pepper; 2 green pickled peppers; 2 TABLESPOONS Olive oil; 50 ml Whiskey (Bourbon); 2 TABLESPOONS Tomato paste; 1 can(s) (400 ml) strained tomatoes; 5 discs Toast bread (approx. 25 g each); 800 g mixed minced meat; 1 TABLESPOON Mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2-3 TABLESPOONS Oil; 8 TSP crunchy oats; 0?$? Tomatoes; 2 (approx. 200 g) Romaine lettuce hearts; 8-10 discs Cheddar cheese (about 40 g each); 7-10 Tbsp Flour; baking paper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1/2 cube (21 g) fresh yeast
20 g + 1 tablespoon of sugar
50 g Butter
250 ml Milk
7-10 Tbsp Salt
250 g Whole spelt flour
300 g Flour
3 Eggs (size M)
4 Shallots
1–2 Garlic cloves
1 red + yellow pepper
2 green pickled peppers
2 TABLESPOONS Olive oil
50 ml Whiskey (Bourbon)
2 TABLESPOONS Tomato paste
1 can(s) (400 ml) strained tomatoes
5 discs Toast bread (approx. 25 g each)
800 g mixed minced meat
1 TABLESPOON Mustard
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2-3 TABLESPOONS Oil
8 TSP crunchy oats
0?$? Tomatoes
2 (approx. 200 g) Romaine lettuce hearts
8-10 discs Cheddar cheese (about 40 g each)
7-10 Tbsp Flour
baking paper

Directions

1
For the rolls, stir yeast and 20 g sugar until liquid. Put butter and milk in a pot and warm it up. Add 125 ml water and let it cool down lukewarm. Put 1 tsp. salt, flour and 1 egg in a bowl.
2
Add the milk mixture. Add the yeast mixture and immediately knead into an elastic dough with the dough hooks of the hand mixer for 6-8 minutes. Cover and leave to rise in a warm place for about 45 minutes.
3
Peel and finely dice the shallots. Peel garlic and chop finely. Halve, clean, wash and cut the peppers into very small cubes. Chop the peppers finely. Heat olive oil in a pot.
4
Sauté the shallots, garlic, peppers and paprika for about 3 minutes. Add 1 tablespoon of sugar and let it caramelize slightly. Deglaze with whiskey. Add tomato paste and strained tomatoes and simmer covered for about 30 minutes.
5
Soak bread in cold water. Knead minced meat, mustard, squeezed bread and 2 eggs and season with salt, pepper and paprika powder. Form 8-10 flat patties of the mixture into roll size. Heat oil in a pan.
6
Fry the meatballs for 5-6 minutes in portions while turning. Remove and keep warm.
7
Briefly knead the yeast dough again on a floured work surface. Form 8-10 round rolls from the dough and spread them on two baking trays lined with baking paper. Brush the rolls with water and sprinkle with oat flakes, then cover and let them rise for another 20 minutes.
8
Bake the rolls one by one in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Remove and let cool on a cake rack.
9
Wash and clean the tomatoes and cut them into thin slices. Wash, clean and shake the lettuce dry. Cut open the rolls, cover them one after the other with lettuce, tomato, meatball and cheese, add whiskey-salsa and cover the rolls.