Closed Burger
Savor the ultimate closed burger experience that features a pillowy-soft bun enveloping a succulent, perfectly seasoned meat patty. Topped with sweet, golden caramelized onions, each bite is a mouthwatering delight that will have you coming back for more. Fire up your grill and get ready to indulge in this flavor-packed masterpiece!
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 large onions
- Roasted pepper
- 1 tea glass warm water
🥛Dairy & Eggs(5)
- Burger cheese
- 2 tablespoons butter (28 g)
- 1 egg (yolk for topping)
- Egg yolk for topping
- 1 cup warm milk (240 ml)
🫙Pantry Staples(6)
- 4-4.5 cups flour (500-562 g)
- 1/2 packet instant yeast (5 g)
- 1 teaspoon molasses (5 ml)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon sugar (15 ml)
- 1 teaspoon sugar (5 ml)
🧂Spices & Seasonings(2)
- 1/2 teaspoon black pepper (2.5 ml)
- 1 teaspoon salt (5 ml)
🍯Sauces & Condiments(3)
- 2 tablespoons ketchup (30 ml)
- 4 tablespoons mayonnaise (60 ml)
- 1 tablespoon mustard (15 ml)
📦Other(3)
- 2 small gherkins (finely chopped)
- 500 g ground meat (1.1 lbs)
- Sesame seeds
👨🍳 Instructions
- 1
For the dough, mix warm milk, water, sugar, and yeast and let it rest for 5 minutes. Add egg white, salt, and flour to knead a soft dough. Add butter and knead for another 5 minutes. Cover and let it rise for about 1 hour.
- 2
For the caramelized onions, cook sliced onions in olive oil over low heat. Add salt and sugar, and stir occasionally until they darken and soften, about 15 minutes.
- 3
For the meat patty, mix ground meat, salt, black pepper, and molasses well.
- 4
From the risen dough, take pieces the size of a tangerine and roll them out. Place a meat patty, caramelized onions, roasted pepper, and cheese in the center and close the dough. I made one double and the others single patty.
- 5
Place them on a baking tray lined with parchment paper, seam side down. Brush with egg yolk and sprinkle with sesame seeds.
- 6
Bake in a preheated oven at 180 degrees Celsius for about 20-25 minutes until golden brown.
💡 Pro Tips
- ✓Proof the yeast mixture with warm milk and water at exactly 105-110°F (40-43°C) because temperatures above 120°F kill yeast cells, while temperatures below 100°F slow fermentation significantly.technique105-110°F
- ✓Caramelize the onions low and slow for the full 15+ minutes rather than rushing with high heat, since the Maillard reaction and sugar caramelization that create deep flavor compounds only develop properly below 300°F over extended time.timing15-20 minutes, low heat
- ✓Mix molasses into the raw meat patty at no more than 1-2% of total meat weight, since its sugars will caramelize during baking but excess amounts will make the patty overly soft and prone to falling apart when sliced.ingredient1-2% by weight
- ✓Seal the dough seams firmly and place seam-side down on the tray, because any gaps will let steam escape during baking, causing the meat juices to leak out and the bread to dry out instead of staying pillowy soft.technique
- ✓Brush with egg yolk only (not whole egg) for a deeper golden-brown color, since the higher fat and protein concentration in yolk browns faster and more evenly than egg white at 180°C.ingredient180°C (356°F)
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
Share this recipe
Closed Burger
Savor the ultimate closed burger experience that features a pillowy-soft bun enveloping a succulent, perfectly seasoned meat patty. Topped with sweet, golden caramelized onions, each bite is a mouthwatering delight that will have you coming back for more. Fire up your grill and get ready to indulge in this flavor-packed masterpiece!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 large onions
- Roasted pepper
- 1 tea glass warm water
🥛Dairy & Eggs(5)
- Burger cheese
- 2 tablespoons butter (28 g)
- 1 egg (yolk for topping)
- Egg yolk for topping
- 1 cup warm milk (240 ml)
🫙Pantry Staples(6)
- 4-4.5 cups flour (500-562 g)
- 1/2 packet instant yeast (5 g)
- 1 teaspoon molasses (5 ml)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon sugar (15 ml)
- 1 teaspoon sugar (5 ml)
🧂Spices & Seasonings(2)
- 1/2 teaspoon black pepper (2.5 ml)
- 1 teaspoon salt (5 ml)
🍯Sauces & Condiments(3)
- 2 tablespoons ketchup (30 ml)
- 4 tablespoons mayonnaise (60 ml)
- 1 tablespoon mustard (15 ml)
📦Other(3)
- 2 small gherkins (finely chopped)
- 500 g ground meat (1.1 lbs)
- Sesame seeds
👨🍳 Instructions
- 1
For the dough, mix warm milk, water, sugar, and yeast and let it rest for 5 minutes. Add egg white, salt, and flour to knead a soft dough. Add butter and knead for another 5 minutes. Cover and let it rise for about 1 hour.
- 2
For the caramelized onions, cook sliced onions in olive oil over low heat. Add salt and sugar, and stir occasionally until they darken and soften, about 15 minutes.
- 3
For the meat patty, mix ground meat, salt, black pepper, and molasses well.
- 4
From the risen dough, take pieces the size of a tangerine and roll them out. Place a meat patty, caramelized onions, roasted pepper, and cheese in the center and close the dough. I made one double and the others single patty.
- 5
Place them on a baking tray lined with parchment paper, seam side down. Brush with egg yolk and sprinkle with sesame seeds.
- 6
Bake in a preheated oven at 180 degrees Celsius for about 20-25 minutes until golden brown.
💡 Pro Tips
- ✓Proof the yeast mixture with warm milk and water at exactly 105-110°F (40-43°C) because temperatures above 120°F kill yeast cells, while temperatures below 100°F slow fermentation significantly.technique105-110°F
- ✓Caramelize the onions low and slow for the full 15+ minutes rather than rushing with high heat, since the Maillard reaction and sugar caramelization that create deep flavor compounds only develop properly below 300°F over extended time.timing15-20 minutes, low heat
- ✓Mix molasses into the raw meat patty at no more than 1-2% of total meat weight, since its sugars will caramelize during baking but excess amounts will make the patty overly soft and prone to falling apart when sliced.ingredient1-2% by weight
- ✓Seal the dough seams firmly and place seam-side down on the tray, because any gaps will let steam escape during baking, causing the meat juices to leak out and the bread to dry out instead of staying pillowy soft.technique
- ✓Brush with egg yolk only (not whole egg) for a deeper golden-brown color, since the higher fat and protein concentration in yolk browns faster and more evenly than egg white at 180°C.ingredient180°C (356°F)