Ingredients
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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bread rolls
Herb sauce
Burgers
How it's done
Bread rolls
In a bowl, mix all the ingredients up to and including the yeast. Add the oil and milk, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. On a lightly floured surface, roll out the dough to a thickness of approx. 2 cm. Using a cutter (approx. 6 cm in diameter) or glass, cut out 8 circles. Dust the bread rolls with a little flour, then make little indentations all around with a dough scraper. Transfer the rolls to a tray lined with baking paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Leave the bread rolls to cool on a cooling rack.
Herb sauce
Mix all the ingredients well.
Burgers
Combine the bread with all the other ingredients up to and including the pepper and knead well by hand. Divide the mixture into 8 portions and, with wet hands, shape into burgers. Heat the clarified butter in a non-stick frying pan, then reduce the heat. Fry the burgers for approx. 3 mins. on each side.
| Serve: | Cut the rolls in half, spoon approx. 1 tbsp of sauce onto the bottom half of each roll. Add the radish and onion sprouts, then sit the burger on top. Drizzle a little more sauce over the burger and cover with the top half of the roll. |
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How-tos
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