100% Homemade Burgers

Ingredients

• 500 g Type 45 flour (all‑purpose flour)
• 1 cuillère à café Salt (fine salt)
• 1 cuillère à café Sugar (granulated white sugar)
• 8 g Dehydrated baker's yeast (dry active yeast)
• 3 g Baking powder (to aerate the bread)
• 1 unité Egg white (separated from the yolk)
• 140 g Warm milk (30‑35 °C)
• 120 g Warm water (30‑35 °C)
• 25 g Sunflower oil (for the dough)
• 1 unité Egg yolk (diluted with a little milk for glazing)
• 10 g Poppy seeds (optional)
• 10 g Sesame seeds (optional)
• 2 unités Onions (thinly sliced into rings)
• 1 cuillère à soupe Olive oil (to caramelize the onions)
• 500 g Ground beef (80% lean)
• 2 cuillères à soupe Fresh parsley (chopped)
• 0.5 cuillère à café Salt (for the meat)
• 0.25 cuillère à café Black pepper
• 0.5 cuillère à café Ground coriander seeds
• 1 cuillère à soupe Cooking oil (olive or sunflower) (for cooking the patties)
• 4 tranches Cheddar cheese (about 80 g, to melt on the patties)
• 2 cuillères à soupe Ketchup
• 2 cuillères à soupe Mayonnaise
• 2 tranches Tomatoes
• quelques feuilles Lettuce (lettuce or batavia)

Instructions

1. Mix the dry ingredients

   In a large bowl, sift 500 g flour, add 1 tsp salt, 1 tsp sugar, 8 g dehydrated baker's yeast and 3 g baking powder. Mix quickly.

   Time: PT2M

2. Incorporate the liquids and knead

   Make a well in the center, pour in the egg white, 140 g warm milk (30‑35 °C), 120 g warm water and 25 g sunflower oil. Mix first with a fork then knead by hand or with the mixer for 10 minutes until a smooth, elastic dough forms.

   Time: PT10M

3. First rise

   Shape a ball, place it in the bowl, cover with plastic wrap and let rest in the turned‑off oven (or at room temperature) until it doubles in size, about 1 hour.

   Time: PT1H

4. Degas and shape the balls

   On a lightly floured work surface, degas the dough by gently pressing it. Divide into 9 portions of 90‑100 g each and shape smooth balls.

   Time: PT5M

5. Second rise and glazing

   Place the balls on the baking sheet, flatten them slightly, brush each ball with the diluted egg yolk (yolk + 1 tbsp milk). Sprinkle with poppy and/or sesame seeds. Let rise for 30 minutes.

   Time: PT30M

6. Baking the buns

   Preheat the oven to 180 °C (convection). Bake the buns for 25‑30 minutes until golden and sound hollow when tapped.

   Time: PT30M

   Temperature: 180°C

7. Caramelize the onions

   Thinly slice the onions into rings. Heat 1 tbsp olive oil in a pan over medium heat, add the onions, a pinch of salt and cook 10 minutes, stirring regularly until golden and slightly sweet.

   Time: PT10M

8. Season and shape the patties

   In a bowl, combine 500 g ground beef with 2 tbsp chopped parsley, 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp ground coriander seeds and 1 tbsp olive oil. Shape 8 to 9 equally sized patties.

   Time: PT5M

9. Cooking the patties

   Heat a non‑stick skillet or a griddle with a drizzle of oil. Cook each patty 5 minutes per side over medium‑high heat, adding a slice of cheddar on each patty during the last minutes to melt.

   Time: PT10M

10. Assembling the burger

    Split the buns in half, spread the bottom with ketchup and mayonnaise, add the cheese‑topped patty, caramelized onions, a tomato slice and a few lettuce leaves. Top with the bun crown and secure with a toothpick if needed.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Type 45 flour: all‑purpose flour
• Instead of Salt: sea salt
• Instead of Sugar: white sugar
• Instead of Dehydrated baker's yeast: fresh yeast (15 g)
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Egg white: whole egg beaten (use less yolk)
• Instead of Warm milk: almond milk
• Instead of Sunflower oil: olive oil
• Instead of Egg yolk: whole egg beaten
• Instead of Poppy seeds: sesame seeds
• Instead of Sesame seeds: sunflower seeds
• Instead of Onions: shallots
• Instead of Olive oil: sunflower oil
• Instead of Ground beef: ground turkey
• Instead of Fresh parsley: cilantro
• Instead of Cheddar cheese: Swiss cheese

Equipment Needed

• Mixing bowl
• Stand mixer or hand spatula
• Kitchen scale
• Plastic wrap
• Baking sheet
• Kitchen brush
• Oven
• Skillet or griddle
• Chef's knife
• Cutting board
• Measuring spoon
• Whisk
• Silicone spatula
• Oven thermometer (optional)

Critical Steps — Do Not Skip

• First rise until doubled in volume
• Second rise before baking
• Baking the buns until golden
• Cooking the patties without overcooking

Chef Tips from the Video

• Sprinkle a little sugar on the onions at the start of cooking to speed up caramelization.
• Use whole milk for the glaze to achieve a shinier color.
• For a richer flavor, add a pinch of smoked paprika to the bread dough.

Troubleshooting

Storage

Refrigerator: Buns keep for 5 days in an airtight bag; cooked patties for 2 days.

Freezer: Wrap the buns individually and freeze for 2 months. Raw patties can be frozen for 3 months.

Room temperature: Fresh buns can stay at room temperature for 2 days in a clean cloth.

Make-Ahead Tips

• Prepare the dough the night before and let it rise in the refrigerator; shape the balls in the morning and bake.
• Shape the patties and freeze raw; cook them straight from the freezer adding 2‑3 minutes cooking time.
• The buns can be lightly toasted before assembling for extra crunch.