Herb-Infused Hamburgers with Mixed Vegetables and Fries
Category: Main Dishes
Serves: 4
Ingredients
| Ingredients | Quantity |
|---|---|
| Flour | 65g |
| Active dry yeast | 1g |
| Water | 50g |
| Milk | 70g |
| All-purpose flour | 200g |
| Sugar | 5g |
| Malt | 10g |
| Butter | 15g |
| Fine salt | 6g |
| Active dry yeast (for dough) | 5g |
| Water (for dough) | 50g |
| Red cabbage | 100g |
| Green beans | 200g |
| Carrots | 200g |
| Zucchini | 200g |
| Water (for vegetables) | 50g |
| Ground beef | 400g |
| Fine salt (for seasoning) | to taste |
| Black pepper | to taste |
| Dill (fresh) | to taste |
| Chives | to taste |
| Potatoes | 300g |
| Peanut oil (for frying) | 500g |
| Ketchup | 140g |
| Sesame seeds | to taste |
| Egg (for brushing) | 1 |
Instructions
1. Making the Hamburger Buns
Start by preparing the dough for the buns. In a large bowl, sift together the flour and active dry yeast. Gradually add the water, mixing by hand to incorporate it into the flour, kneading the dough until smooth and elastic.
Next, sift the all-purpose flour and active dry yeast in the bowl of a stand mixer. Add sugar and malt, and mix on medium speed with a paddle attachment. Gradually pour in the room-temperature milk and continue mixing for 3-4 minutes until the dough is smooth and homogeneous.
Switch to the dough hook and continue kneading the dough, adding salt while the mixer is running. The dough should become elastic and smooth.
Transfer the dough to a lightly floured surface, and with your hands, gently flatten and fold it a couple of times to build structure. Shape the dough into a ball and place it into a bowl. Cover with plastic wrap and allow it to rest in a warm place for at least 2 hours (ideally 28-30°C).
After resting, divide the dough into four equal portions (about 130g each). Shape each portion into a smooth ball. Place them onto a greased baking tray, leaving space between them. Let them rise for another hour.
Once risen, brush the tops of the buns with the beaten egg to give them a golden finish. Bake them in a preheated oven until golden brown (temperature and time will vary depending on your oven). Once done, remove and let them cool before slicing them in half for assembly.
2. Preparing the Vegetables
Wash all the vegetables thoroughly. Cut the red cabbage by removing the hard stem and julienning the rest. Fill a bowl with water and submerge the cabbage in it to keep it fresh for later.
Peel the carrots and cut them into julienne strips. Slice the zucchini into thin julienne pieces. Trim the green beans and cut them into smaller lengths, if necessary.
Heat a splash of peanut oil in a large non-stick pan over medium-high heat. Add the carrots and sauté for about 4 minutes, until they begin to soften. Then, add the zucchini and green beans. Stir-fry the vegetables for an additional few minutes, then add a little water (about 50g) to help steam them. Cover the pan and simmer for about 10 minutes, or until the vegetables are tender but still vibrant.
3. Making the Herb-Infused Hamburgers
Finely chop the fresh dill and chives on a cutting board.
In a large bowl, combine the ground beef with the chopped herbs, season generously with salt and black pepper, and mix well using your hands or a fork to ensure everything is evenly incorporated.
Using a round cutter, shape the beef mixture into four patties, each weighing around 110g.
Heat a grill or griddle pan, lightly oiled to prevent sticking, over medium-high heat. Grill the patties for about 3-4 minutes per side, until they are cooked through and have grill marks.
4. Preparing the Fries
Wash and peel the potatoes, then slice them into thick fries. Rinse them under cold water to remove excess starch.
Heat the peanut oil in a deep fryer or a large pot until it reaches 180°C. Carefully add the fries to the hot oil in batches, frying them until golden brown and crispy. Remove the fries from the oil and drain them on paper towels. Season with a pinch of salt while they’re still hot.
5. Assembling the Dish
Once everything is cooked, it’s time to assemble the burgers. Slice the buns in half and toast them lightly if desired.
Drain the cabbage from the water and place a handful of it on the bottom half of each bun. Place a grilled herb-infused patty on top, followed by a generous squeeze of ketchup. Add a little more cabbage on top of the patty and finish with the top bun.
For the side, place a portion of the sautéed mixed vegetables next to the burger, along with a serving of crispy fries. Garnish the plate with sesame seeds if desired for extra crunch and flavor.
Now, sit back, relax, and enjoy this herb-infused, savory burger, perfect for a satisfying meal with friends and family.
Tips & Tricks
- Buns: For an extra touch of flavor, try adding a little garlic powder or onion powder to the bun dough.
- Burger Patties: You can experiment with other herbs like thyme or rosemary if you prefer. Additionally, you can add finely chopped onions or garlic to the beef mixture for an added depth of flavor.
- Fries: If you prefer a healthier version, you can bake the fries in the oven instead of frying them. Simply toss them with a little olive oil and bake at 200°C until crispy.
