1
For the burger part: stir in the sugar, yeast and milk and let sit for 5 minutes.
2
All the ingredients for the burger part go into a dough bowl.
3
Using the spiral head of an electric mixer, stir the ingredients into a homogeneous dough, about 5 minutes. The dough is sticky at this point; leave it alone. Put up a damp cloth and let rise in a warm place for 1 hour.
4
After 1 hour, place the dough on a lightly floured board and knead.
5
Divide into three equal portions, shape into a ball, and place on a parchment paper-lined baking sheet, seam side down. Sprinkle the tops with flour, flatten, cover lightly with plastic, and continue to rise in a warm place for about 45 minutes to 1 hour.
6
After the second fermentation, the dough has risen significantly.
7
Brush the top of the bread with melted butter.
Sprinkle with white sesame seeds. Place in preheated oven at 180 degrees for 15-20 minutes.
8
While waiting for the bread, make the meatloaf part: dice the onion.
Give 25 g of butter in a pan and sauté the onion until it starts to brown.
9
The sautéed onions are mixed well with the butter, together with the minced beef, salt, pepper and porcini powder.
10
The bread is almost done baking at this point. Take it out and put it on a rack to cool.
11
Heat 30 g of butter, take half of the minced meat and form it into a ball, then press it into a patty about the size of a hamburger bun. Fry it in a pan until golden brown on both sides. Do the same with the other half, form a patty and fry until golden brown on both sides. Take a piece of tinfoil and place the patty on the tinfoil.
12
Melt the last 25 g of butter in a saucepan, add 2 tablespoons of beef stock and bring to the boil.
13
Pour over the meatloaf. Wrap the meatloaf in tinfoil and bake in a preheated oven at 200 degrees for 5-7 minutes.
14
Cut the bread in half horizontally. Spread washed lettuce, tomato slices, and meatloaf. Give tomato sauce or mayonnaise as preferred. You can actually pour that broth over the burger as a sauce and not use any other sauce.