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Ingredients

• 500 g All-Purpose Flour (sifted, for soft dough)
• 250 ml Warm Water (lukewarm, about 35°C)
• 7 g Dry Yeast (instant dry yeast, 1 packet)
• 10 g Sugar (for dough activation)
• 5 g Salt (for dough)
• 30 ml Vegetable Oil (for dough and frying)
• 500 g Ground Beef (80% lean, for patties)
• 5 g Salt (for seasoning patties)
• 2 g Black Pepper (freshly ground)
• 2 g Paprika (optional, for flavor)
• 1 large Onion (thinly sliced for caramelizing)
• 10 g Sugar (for caramelizing onion)
• 5 g Salt (for caramelizing onion)
• 15 ml Vegetable Oil (for caramelizing onion)
• 80 g Cheddar Cheese (sliced, 4 pieces)
• 1 medium Tomato (sliced)
• 1 small Cucumber (sliced)
• 60 g Mayonnaise (store‑bought, about 4 tbsp)
• 30 g Ketchup (about 2 tbsp)
• 10 g Mustard (Dijon or yellow, about 1 tsp)
• 1 Egg Yolk (for egg wash)
• 10 g Sesame Seeds (for topping)

Instructions

1. Make the Yeasted Dough

   Combine flour, warm water, dry yeast, sugar, salt and vegetable oil in a mixing bowl. Knead by hand or with a mixer until the dough is smooth and elastic.

   Time: PT15M

2. First Rise

   Cover the bowl with a clean kitchen towel and place it in a warm spot for about 1 hour, or until the dough doubles in size.

   Time: PT1H

3. Prepare the Beef Patties

   In a separate bowl, mix ground beef with salt, black pepper, paprika and a pinch of sugar. Knead gently until the seasoning is evenly distributed.

   Time: PT10M

4. Shape Patties

   Divide the meat mixture into two equal portions and shape each into a flat round patty about 1 cm thick.

   Time: PT5M

5. Cook the Patties

   Heat a skillet or grill over medium‑high heat, brush lightly with oil and fry the patties 4‑5 minutes per side, until nicely browned and cooked through.

   Time: PT10M

   Temperature: Medium‑high heat

6. Caramelize the Onion

   In a saucepan, heat vegetable oil over medium heat. Add the sliced onion, a pinch of salt and sugar. Cook, stirring occasionally, until the onion turns deep golden and sweet‑smelling.

   Time: PT15M

   Temperature: Medium heat

7. Make the Creamy Sauce

   In a small bowl, combine mayonnaise, ketchup, mustard and the finely diced cucumber. Mix until smooth.

   Time: PT5M

8. Divide and Roll the Dough

   Punch down the risen dough, divide it into two equal balls, and roll each into a flat disc about 12 cm in diameter.

   Time: PT10M

9. Assemble the Closed Burgers

   On each dough disc, layer in order: a slice of cheese, a cooked patty, a spoonful of sauce, tomato slices, cucumber slices, caramelized onion, then the second patty and another slice of cheese. Fold the edges and seal tightly, pinching the dough to close.

   Time: PT10M

10. Egg Wash and Sesame

    Beat the egg yolk with a teaspoon of water. Brush the tops of the sealed pastries with the egg wash and sprinkle sesame seeds evenly.

    Time: PT2M

11. Bake

    Place the pastries on a parchment‑lined baking sheet and bake in a pre‑heated oven at 200°C for about 20 minutes, or until the tops are deep golden and the dough sounds hollow when tapped.

    Time: PT20M

    Temperature: 200°C

12. Cool and Serve

    Remove the pastries from the oven, let them rest on a wire rack for 5 minutes, then slice open to reveal the juicy interior.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Dry Yeast: Fresh yeast
• Instead of Vegetable Oil: Canola oil
• Instead of Ground Beef: Ground pork, Ground turkey
• Instead of Onion: Shallots
• Instead of Vegetable Oil: Canola oil
• Instead of Cheddar Cheese: Swiss cheese
• Instead of Cucumber: Pickles
• Instead of Mayonnaise: Greek yogurt
• Instead of Egg Yolk: Milk wash

Equipment Needed

• Mixing Bowl
• Stand Mixer or Hand Mixer (optional)
• Warm Place (Proofing Box or Oven with Light)
• Skillet or Grill
• Spatula
• Saucepan
• Baking Sheet
• Parchment Paper (optional)
• Pastry Brush
• Oven

Critical Steps — Do Not Skip

• First rise of the dough (Step 2)
• Caramelizing the onion to the right color (Step 6)
• Sealing the pastry edges tightly to prevent leakage (Step 9)
• Baking until the crust is golden and the interior is hot (Step 11)

Chef Tips from the Video

• For extra fluffiness, let the dough rest a second time (10‑15 min) after rolling out.
• Add a thin slice of pickles inside for a tangy crunch.
• Use a mix of cheddar and mozzarella for a stretchier cheese pull.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat in oven before serving.

Freezer: Wrap each pastry tightly in foil and freeze for up to 1 month. Bake from frozen, adding 5‑7 minutes to baking time.

Room temperature: Not recommended; the pastry will become stale after a few hours.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated after the first rise.
• Cooked patties freeze well; reheat before assembling.
• Assembled but unbaked pastries can be frozen; bake directly from frozen.

Frequently Asked Questions