Spelt Burger

45 min · 3 servings · 659 kcal/serving

Homemade burger with spelt buns, beef, and a probiotic dip

Ingredients

• 160 g spelt flour
• 75 ml hot water
• 3 g dry yeast
• 2.5 ml olive oil
• 5 g honey
• 3 g salt
• 300 g ground beef
• 10 g garlic
• 10 g parsley
• 5 g smoked sweet bell pepper
• 3 g dried basil
• 3 g dried oregano
• 90 g yellow cheese
• 100 g 18% cream
• 2 g black pepper
• 15 ml lemon juice
• 150 g tomato
• 90 g pickled cucumber
• 30 g lettuce

Preparation

1. Prepare the dough for the rolls: In a bowl, mix 160 g of spelt flour, 75 ml of warm water, 3 g of dry yeast, half a teaspoon of olive oil (2.5 ml), half a teaspoon of honey (5 g), and half a teaspoon of salt (3 g). Knead the dough by hand for 5–7 minutes, until it is smooth and elastic.
2. Cover the dough with a cloth or plastic wrap and let it rise in a warm place for 60 minutes, until it doubles in size.
3. Divide the risen dough into 3 equal parts. Shape them into balls, flatten them slightly, and place them on a baking sheet lined with parchment paper. Cover and let rest for 15 minutes to rise again.
4. Preheat the oven to 190°C. Bake the rolls for 20–25 minutes, until they are golden brown. Remove them from the oven and let them cool on a wire rack.
5. Prepare the meat: In a bowl, mix 300 g of ground beef with pressed garlic (10 g), parsley (10 g), smoked sweet paprika (5 g), basil (3 g), oregano (3 g), and a tablespoon of olive oil. Season with salt and pepper to taste. Shape into 3 flat patties.
6. Heat a skillet with a little olive oil and fry the beef cutlets for 4–5 minutes on each side over medium heat until they are well browned. During the last 2 minutes, place 30 g of cheese on each cutlet to let it melt.
7. Prepare a probiotic dip: mix 100 g of 18% cream, minced garlic, a pinch of pepper (2 g), salt, a teaspoon of olive oil, and lemon juice (15 ml). Season to taste and let it sit for 10 minutes.
8. Prepare the toppings: slice the tomatoes (150 g), thinly slice the pickled cucumbers (90 g), and wash and dry the lettuce (30 g).
9. Assemble the burgers: cut the bun in half, spread dip on the bottom half, then layer on lettuce, a patty with cheese, a slice of tomato, and a slice of pickled cucumber. Top with the top half of the bun, spread with dip.
10. Serve immediately.