for 8 pieces

Bread rolls

300 g	wholemeal spelt flour
¾ tsp	salt
50 g	walnut kernels, roughly chopped, toasted
½ cube	yeast (approx. 20 g each), crumbled
2 tbsp	walnut oil
2 dl	milk

Herb sauce

2 tbsp	coarse-grain mustard
180 g	crème fraîche with herbs
½ tbsp	herbal wine vinegar
½ tsp	salt
a little	pepper

Burgers

70	day-old white bread, soaked, well pressed, finely chopped
450 g	minced meat (beef)
1 tbsp	coarse-grain mustard
1	egg
1	onion, finely chopped
1 tsp	salt
a little	pepper
	clarified butter for frying
1 bunch	radish, sliced
15 g	onion sprouts

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.

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