The three best burger recipes

Name: The three best burger recipes
Prep time: 1 h
Cook time: 15 min
Total time: PT1.5H
Yield: 4
Cuisine: Switzerland
Ingredients: 165 g white flour; 10 g yeast | fresh; 8 g granulated sugar; 65 g water | lukewarm; 20 g milk; 18 g butter | soft; 3 g salt; 200 g minced meat; 1 piece (20 g) egg yolk; 0.5 bunch parsley; 0.5 onion; Salt and pepper to taste; 50 g mayonnaise; 20 g ketchup; 2 dashes Tabasco; salt and pepper to taste

Juicy burgers – a trio of summer specials

Who doesn’t love a really tasty, homemade burger? Unfortunately, though, people often buy ready-made burger buns, even though homemade ones are so quick and easy to make and taste far better than the shop-bought ones. We’ll show you three delicious brioche variations that will take your burgers to the next level. We’ve got a classic brioche recipe for you, one with beetroot and one with cuttlefish ink for a luxurious black burger. So what are you waiting for? Off to the kitchen with you to try out our fantastic burger variations. Of course, we’ve also got a matching recipe for the filling to go with each burger bun. Choose from the classic hamburger, a spicy Middle Eastern falafel burger, or a light salmon burger. Have fun making them!

As always, you’ll find the recipe to download at the end of this post.

The classic hamburger

Key figures

Quantity: 12 small or 4 large

Resting time:approx. 60 minutes

Baking time:10 to 12 minutes

Difficulty: Easy

Shelflife: 3 days

Brioche dough – classic

White flour		165 g
Yeast \| fresh		10 g
Granulated sugar		8 g
Water \| lukewarm		65 g
Milk		20 g
Butter \| softened		18 g
Salt		3 g

Meat patty

Minced meat		200 g
Egg yolk		1 (20 g)
Parsley		1/2 bunch
onion		1/2
Salt, pepper		to taste

Cocktail sauce

Mayonnaise		50 g
Ketchup		20 g
Tabasco		2 dashes
Salt, pepper		to taste

White flour, 1 kg

Ready-to-ship quantity: more than 20 pieces

CHF 4.50

Plastic dough towels

Ready-to-ship quantity: more than 20 pieces

CHF 19.90

Making the brioche dough

Put the flour into a large bowl and crumble the yeast into it. Mix the two ingredients together well with your hands. Now add the remaining ingredients, except for the salt, and knead everything into a dough.

Once it has firmed up a little, you can transfer it to your work surface and continue kneading. After about 2 minutes, add the salt and then knead the dough for a further 4–5 minutes until it becomes nice and smooth. This is best done with a dough mixer. Now cover the dough with cling film or a tea towel and leave it to rise in a warm place for about 30 minutes.

For the egg wash, you’ll also need 10 g of milk and 10 g of whole egg (at room temperature)

Once the dough has risen enough, weigh out portions of 25 g each (75 g for the large burgers), roll them into small balls and press them into the mini burger moulds.

Now cover the mould again with a tea towel for 20–30 minutes and leave the dough to rise.

After 15 minutes, preheat the oven to 200 ºC (top and bottom heat). In the meantime, you can start preparing the egg wash. To do this, whisk the whole egg (at room temperature) with the milk (also at room temperature). It’s really important that both ingredients are at room temperature, as if they’re too cold, the buns will collapse again when you brush them.

Next, brush the risen buns with the egg wash and sprinkle them with grains and seeds of your choice (optional). The burger buns are now placed in the preheated oven for approx. 12–15 minutes.

Once the baking time is up, you can remove the buns from the tin, turn them over and tap the base of each bun with your finger. If you hear a slightly hollow sound, you’ll know your buns are ready. Now place them on a wire rack and leave them to cool.

Making the meat patties and the cocktail sauce

Preheat the oven to 230 ºC (top and bottom heat). In the meantime, you can finely chop the onions and roughly chop the parsley.

Now mix these two ingredients with the minced meat mixture and the egg yolk. Season to taste with salt and pepper. Shape the mixture into small patties weighing 40 g each. Place them in the preheated oven for 5–10 minutes.

We recommend topping the patties with a slice of Gruyère (or another cheese of your choice) after the specified baking time and baking them for a further 2 minutes. Of course, you can also cook the patties on the barbecue.

For the cocktail sauce, simply mix all the ingredients together.

Now you’ve got all the ingredients ready, and you can top your burger however you like. We recommend adding some fresh tomatoes and lettuce leaves to your burger (for the vitamins and all that).

Spicy falafel burger with curry

Brioche dough – beetroot

White flour		165 g
Beetroot powder		20 g
Yeast \| fresh		10 g
Granulated sugar		8 g
Water \| lukewarm		65 g
Milk		35 g
Butter \| softened		18 g
Salt		3 g

Falafel patties

Chickpeas \| dried		250 g
Onion		1 1/2
garlic clove		3
parsley		10 g
curry powder		2 tsp
Chilli powder or flakes		1 tsp
Lemon \| juice		1/2
Salt, pepper		to taste

Chilli and Mint Sauce

Crème fraîche		145 g
garlic clove		1
Mint \| fresh		18 g
Chilli flakes		1/2 tsp
Lemon juice		6 g
Salt, pepper		to taste

White flour, 1 kg

Ready-to-ship quantity: more than 20 pieces

CHF 4.50

Beet powder 100 g

Ready-to-ship quantity: more than 20 pieces

CHF 8.20

Burger bun baking tray

Ready-to-ship quantity: more than 20 pieces

CHF 23.40

Making the brioche dough

Put the flour and beetroot powder into a large bowl and crumble the yeast into it. Mix the three ingredients well with your hands. Now add the remaining ingredients, except for the salt, and knead everything into a dough.

Once it has firmed up a little, you can place it on your work surface and continue kneading. After about 2 minutes, add the salt and then knead the dough for a further 4–5 minutes until it becomes nice and smooth. This is best done with a dough mixer. Now cover the dough with cling film or a tea towel and leave it to rise in a warm place for about 30 minutes.

For the egg wash, you’ll also need 10 g of milk and 10 g of whole egg (at room temperature)

Once the dough has risen enough, weigh out portions of 25 g each (75 g for the large burgers), roll them into small balls and press them into the mini burger moulds.

Now cover the mould again with a tea towel for 20–30 minutes and leave the dough to rise.

Next, brush the risen buns with the egg wash and sprinkle them with grains and seeds of your choice (optional – we’ve opted for chia seeds here). The burger buns now go into the preheated oven for about 12–15 minutes.

Once the baking time is up, you can remove the buns from the tin, turn them over and tap the base of each bun with your finger. If you hear a slightly hollow sound, you’ll know your buns are ready. Then place them on a wire rack and leave them to cool.

Making the falafel and the mint sauce

Soak the chickpeas in a large bowl with plenty of water for at least 12 hours. The chickpeas should be completely submerged. This is something you can easily prepare the night before.

Finely chop the onions and fry them gently in a pan with a little oil. In the meantime, chop the garlic and the parsley. Now drain the soaked chickpeas in a colander, rinse them briefly, then add them to a large bowl along with the softened onions, garlic, the parsley, the spices and the lemon juice into a large bowl (if you don’t like curry powder, you can simply use cumin – as in traditional falafels).

Now purée everything with a hand blender (you can, of course, use another food processor) until you have a smooth mixture. If the mixture is too firm, you can add another 1–2 tbsp of olive oil.

Now shape the falafel into small patties weighing 40 g each. Fry these in plenty of oil for 2–3 minutes until golden brown. Then place them on a plate lined with kitchen paper. This will allow the kitchen paper to soak up any excess oil.

For the sauce, finely chop the garlic and mint and stir into the remaining ingredients until smooth. Leave the sauce to infuse in the fridge for at least 15–20 minutes; this will allow the flavours to develop better.

Now you’ve got all the ingredients ready, and you can top your Middle Eastern burger however you like. We’d recommend adding some fresh lettuce leaves to your burger (for the vitamins and all that).

Black salmon burger

Brioche dough – beetroot

White flour		180 g
Yeast \| fresh		10 g
Granulated sugar		8 g
Water \| lukewarm		65 g
Cuttlefish ink		8 g
Milk		20 g
Butter \| softened		18 g
Salt		3 g

Salmon filling

Cottage cheese		200 g
Smoked salmon		200 g
crème fraîche		50 g
lemon juice		1 tbsp
dill		1 bunch

Salt, pepper Garnish: Spring onions Horseradish		to taste 24 g a little

Plastic dough towels

Ready-to-ship quantity: more than 20 pieces

CHF 19.90

Sepia ink 8 x 4 g

Ready-to-ship quantity: more than 20 pieces

CHF 12.50

Silicone brush, 20 cm

Ready-to-ship quantity: more than 20 pieces

CHF 16.90

Making the brioche dough

Put the flour into a large bowl and crumble the yeast into it. Mix the two ingredients together well with your hands. Now add the cuttlefish ink and the remaining ingredients, except for the salt, and knead everything into a dough.

Once it has firmed up a little, you can place it on your work surface and continue kneading. After about 2 minutes, add the salt and then knead the dough for a further 4–5 minutes until it becomes nice and smooth. This is best done using a dough mixer. Now cover the dough with cling film or a tea towel and leave it to prove in a warm place for about 30 minutes.

For the egg wash, you’ll also need 10 g of milk and 10 g of whole egg (at room temperature)

Once the dough has risen enough, weigh out portions of 25 g each (75 g for the large burgers), roll them into small balls and press them into the mini burger moulds.

Now cover the mould again with a tea towel for 20–30 minutes and leave the dough to rise.

Next, brush the risen buns with the egg wash and sprinkle them with grains and seeds of your choice (optional – we’ve opted for white sesame seeds here). The burger buns now go into the preheated oven for about 12–15 minutes.

Once the baking time is up, you can remove the buns from the tin, turn them over and tap the base of each bun with your finger. If you hear a slightly hollow sound, you’ll know your buns are ready. Then place them on a wire rack and leave them to cool.

Making the salmon filling

Chop the dill very finely and cut the smoked salmon into small pieces. If you like, you can leave a few pieces a bit larger and then place them on top of the filling later when assembling the dish.

Now mix all the remaining ingredients (apart from the onion sprouts) together, then simply add the finely chopped dill and the finely chopped salmon.

Spoon the salmon filling onto your black burger bun, place a piece of the slightly larger salmon on top and finish it off with a few onion sprouts. Enjoy your salmon burger. It really is a rather unusual aperitif snack.

Storage & Shelf life

The finished burger buns will keep for about 3 days at room temperature if wrapped in cling film. After that, they’ll simply go dry. The finished burgers should always be eaten fresh, as that’s when they taste best. They’ll also keep in the fridge for 3 days.