Closed Hamburger Recipe
Dive into the ultimate comfort food with these mouthwatering closed hamburgers! Picture juicy, seasoned meatballs nestled between freshly baked, fluffy buns, all topped with your favorite fixings. Get ready to impress your taste buds and elevate your burger game with this irresistible homemade delight!
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
📝 Ingredients
Serves 5🥬Fresh Produce(2)
- 1 dry onion (grated)
- Half a glass of warm water
🥛Dairy & Eggs(3)
- 1 egg yolk
- Half a glass of milk
- 1 teaspoon of milk (5 ml)
🫙Pantry Staples(6)
- 3 teaspoons breadcrumbs (15 ml)
- *As much flour as it takes (approximately 3 - 3.5 cups) (375 g)
- 2 tablespoons of oil (30 ml)
- 1 teaspoon of oil (5 ml)
- Sesame
- 1 packet per day
🧂Spices & Seasonings(2)
- 1 teaspoon of salt (5 ml)
- 1 teaspoon of salt and pepper
🍯Sauces & Condiments(2)
- 3 teaspoons mustard (15 ml)
- 3 teaspoons of vinegar (15 ml)
📦Other(2)
- Half a kilo of medium-fat ground meat (1.1 lbs)
- 2 tablespoons of yoghurt (30 ml)
👨🍳 Instructions
- 1
Place the yeast in lukewarm water and wait for it to rise.
- 2
Add all ingredients except the flour and mix.
- 3
Add flour gradually until you have a soft dough that doesn’t stick to your hands.
- 4
Cover and let it rise for 1 hour.
- 5
Add the finely chopped onion and other ingredients to the minced meat and knead well.
- 6
Divide the mixture into 5 equal parts and shape them into meatballs.
- 7
Let it rest in the refrigerator for 1-2 hours.
- 8
After preparing the dough and the patty, make the hamburgers as shown in the video, spread the sauce and sesame seeds on top, and bake in a preheated 200-degree oven until golden brown.
💡 Pro Tips
- ✓Proof your yeast in water at exactly 105-110°F because temperatures above 120°F kill yeast cells while below 95°F slows activation significantly.technique105-110°F
- ✓Chill your meat mixture for the full 1-2 hours because cold fat doesn't smear during handling, maintaining distinct fat pockets that create juicier burgers when they render.timing1-2 hours
- ✓Add flour to achieve 65-70% hydration in your dough (if using 500g flour, use 325-350ml liquid total) for optimal gluten development and soft texture.technique65-70% hydration
- ✓Preheat your oven to 200°C (392°F) with a pizza stone or heavy baking sheet inside for 30 minutes to create immediate bottom heat that prevents soggy burger buns.equipment30 minutes preheat
- ✓Mix ground meat with 15-20% fat content and avoid overmixing beyond 30 seconds once combined, as overworking develops tough myosin proteins.technique15-20% fat, 30 seconds max
Share this recipe
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
Share this recipe
Closed Hamburger Recipe
Dive into the ultimate comfort food with these mouthwatering closed hamburgers! Picture juicy, seasoned meatballs nestled between freshly baked, fluffy buns, all topped with your favorite fixings. Get ready to impress your taste buds and elevate your burger game with this irresistible homemade delight!
📝 Ingredients
Serves 5🥬Fresh Produce(2)
- 1 dry onion (grated)
- Half a glass of warm water
🥛Dairy & Eggs(3)
- 1 egg yolk
- Half a glass of milk
- 1 teaspoon of milk (5 ml)
🫙Pantry Staples(6)
- 3 teaspoons breadcrumbs (15 ml)
- *As much flour as it takes (approximately 3 - 3.5 cups) (375 g)
- 2 tablespoons of oil (30 ml)
- 1 teaspoon of oil (5 ml)
- Sesame
- 1 packet per day
🧂Spices & Seasonings(2)
- 1 teaspoon of salt (5 ml)
- 1 teaspoon of salt and pepper
🍯Sauces & Condiments(2)
- 3 teaspoons mustard (15 ml)
- 3 teaspoons of vinegar (15 ml)
📦Other(2)
- Half a kilo of medium-fat ground meat (1.1 lbs)
- 2 tablespoons of yoghurt (30 ml)
👨🍳 Instructions
- 1
Place the yeast in lukewarm water and wait for it to rise.
- 2
Add all ingredients except the flour and mix.
- 3
Add flour gradually until you have a soft dough that doesn’t stick to your hands.
- 4
Cover and let it rise for 1 hour.
- 5
Add the finely chopped onion and other ingredients to the minced meat and knead well.
- 6
Divide the mixture into 5 equal parts and shape them into meatballs.
- 7
Let it rest in the refrigerator for 1-2 hours.
- 8
After preparing the dough and the patty, make the hamburgers as shown in the video, spread the sauce and sesame seeds on top, and bake in a preheated 200-degree oven until golden brown.
💡 Pro Tips
- ✓Proof your yeast in water at exactly 105-110°F because temperatures above 120°F kill yeast cells while below 95°F slows activation significantly.technique105-110°F
- ✓Chill your meat mixture for the full 1-2 hours because cold fat doesn't smear during handling, maintaining distinct fat pockets that create juicier burgers when they render.timing1-2 hours
- ✓Add flour to achieve 65-70% hydration in your dough (if using 500g flour, use 325-350ml liquid total) for optimal gluten development and soft texture.technique65-70% hydration
- ✓Preheat your oven to 200°C (392°F) with a pizza stone or heavy baking sheet inside for 30 minutes to create immediate bottom heat that prevents soggy burger buns.equipment30 minutes preheat
- ✓Mix ground meat with 15-20% fat content and avoid overmixing beyond 30 seconds once combined, as overworking develops tough myosin proteins.technique15-20% fat, 30 seconds max