Signature Burger

Serves 4

BUNS
100 ml lukewarm water
2 tbsp lukewarm milk
18 g sugar
1/2 cube fresh yeast (21 g)
250 g all-purpose flour
4 g salt
40 g butter, room temperature
1 egg

EGG WASH
1 egg, room temperature
1 tbsp milk, room temperature
1 tbsp water, room temperature

TRUFFLE SAUCE
1 egg yolk
8 tbsp white truffle oil
Salt, pepper
1 tsp lemon juice
1/2 tsp Dijon mustard
125 ml neutral vegetable oil
1/2 summer truffle
2 tbsp sour cream

CARAMELIZED BALSAMIC ONIONS
Olive oil for frying
1 large red onion, thinly sliced
1 tbsp brown sugar
Salt, pepper
30 ml balsamic vinegar

PATTIES
600 g ground beef, not too lean (20% fat content)
Salt, pepper
1 tbsp oil for frying

2 not-too-thin slices smoked scamorza

4 large tomato slices
Olive oil
Pinch of sugar
Salt, pepper
2 handfuls arugula

For the buns, mix water, milk, and sugar, then crumble in the yeast. Let rest for 5 minutes. Add the remaining bun ingredients and process in a food processor with a dough hook until a smooth dough forms (approx. 5 minutes). Cover and let rise in a warm place for about 1 hour. Divide the dough into 4-6 portions. Form into smooth balls on a work surface using the palm of your hand. Place on a baking sheet lined with parchment paper and flatten into discs. Cover again and let rise in a warm place for another hour.

For the egg wash, whisk all ingredients together well and brush over the buns.

Bake the buns in a preheated oven at 200°C (top/bottom heat) for about 18 minutes.

For the sauce, mix egg yolk, truffle oil, salt, pepper, lemon juice, and mustard in a blender jar. Slowly drizzle in the vegetable oil in a thin stream while continuing to blend until the mixture thickens homogenously. Stir in finely grated summer truffle and sour cream.

For the balsamic onions, heat olive oil in a pan, sauté the onion rings, season with brown sugar, salt, and pepper, then deglaze with balsamic vinegar. Reduce very slowly until thick.

Slice the buns and toast both cut sides on a hot grill rack.

For the patties, press 150 g of ground beef each into 4 rings with a 10 cm diameter. Only press the meat into the mold briefly with moderate pressure (do not work with warm hands for too long). Form a small indentation in the center of each meat disc.

This prevents the patty from bulging when grilling. Season with a little salt and pepper. Heat oil strongly in a pan and sear the patties fiercely on both sides. Use a wide spatula to turn them so they don't fall apart. Remove the patties from the pan, place the scamorza slices in the pan and let them melt. Place one fried meat patty on each scamorza slice and continue to fry the cheese and meat together. The cheese should get a nice golden-brown crust, and the meat should remain juicy-medium inside.

Briefly sauté the tomato slices on both sides in a pan, season with salt, pepper, and sugar.

Fill the buns with the meat and cheese patties, tomato slices, balsamic onions, truffle sauce, and arugula, and enjoy quickly.