To make the bread buns |
1 | Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. |
2 | Put the salt, flour, sugar, butter, egg and yeast liquid in the main bowl fitted with the dough blade. |
3 | Process for 30 seconds. |
4 | Transfer the dough to a floured mixing bowl using the spatula. Cover with cling film or a damp cloth. Leave to rest for 30 minutes. |
5 | Knock the dough down by giving it a few gentle punches. Turn out onto a floured worktop. |
6 | Divide into 6 equal pieces using a sharp knife. Shape the dough into smoothtopped buns so that they have a uniform appearance after baking. |
7 | Take a shelf out of the oven and line it with baking parchment. Arrange the buns on top, cover with a damp cloth and prove for 30 minutes. |
8 | Preheat your oven to 220 °C (gas mark 7). |
9 | Brush the buns with the egg-and-milk mixture. |
10 | Scatter with sesame seeds. |
11 | Bake in the oven for 10 minutes, or until golden. |
12 | Allow to cool before eating. |
To make the burgers and garnish |
1 | Wash the lettuce. Peel and halve the onion. Slice the tomatoes, one of the onion halves and the lettuce in the midi bowl with the 2-mm slicing disc. Set aside. |
2 | Cut the remaining half-onion into pieces, transfer to the main bowl with the metal blade and pulse 5 times. |
3 | Cut the meat into large pieces. Add to the onion in the main bowl. Pulse a few times - the meat should be minced, not hashed. Season. Pulse 2 more times. |
4 | Shape the hamburgers with your hands. Fry them in a frying pan with a little olive oil for about 2 minutes on each side. |
5 | Top each hamburger with a cheese slice. Cover the frying pan until it is time to serve. |
6 | Make the mayonnaise according to the recipe on p.28, halving the amounts. |
7 | Split the buns, fill with tomato, lettuce, steak, mayonnaise and ketchup. |
8 | Eat while they are hot. |