for 4 person

“1 August rolls”

250 g	white flour
½ tsp	salt
½ tbsp	sugar
¼ cube	yeast (approx. 10 g, crumbled
30 g	butter, cut into pieces, soft
1 ¾ dl	milk
1	egg, beaten

Burgers

500 g	minced meat (beef)
½ tbsp	mustard
½ bunch	flat-leaf parsley, finely chopped
½ tsp	salt
a little	pepper
8 slice	bacon

Sauce

200 g	crème fraîche
½ bunch	flat-leaf parsley, finely chopped
2 tbsp	mustard
¼ tsp	salt

Filling

4 leaf	head lettuce
1	red onion, cut into thin rings
80 g	mountain cheese, thinly sliced

How it's done

“1 August rolls”

Mix the flour, salt, sugar and yeast, add the butter and milk, mix, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until double in size. Roll out the dough to a rectangle of approx. 20 x 28 cm, cut in half lengthways and crossways. Place the rolls (approx. 10 x 14 cm) on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins. Make incisions in the dough to form a cross in the middle, coat with egg.

Bake for approx. 25 mins. in the bottom half of an oven preheated to 200°C.

Burgers

Mix the meat with all the ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into 4 square burgers, flatten a little. In a non-stick frying pan, fry the bacon with no fat for approx. 1 min. until crispy, then drain on paper towels. Wipe off the fat, fry the burgers in the same pan for approx. 1 min. on both sides, reduce the heat, fry for approx. 3 mins. on both sides until done.

Sauce

Mix the crème fraîche, parsley, mustard and salt.

Filling

Cut the “1 August rolls” in half crossways, coat the top and base with sauce. Top bases with salad and onions. Place burgers, cheese and bacon on top, add the roll tops. Serve the remaining sauce with the burgers.

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