Ingredients ?

9 hamburger blanks

Pork neck (with 2 minutes of white) 500 grams

Pepper 2 tsp

Five-spice powder

1 tsp

Salt

2 grams

Large egg (about 50 grams) 1

Breadcrumbs

Moderate

Measurement

Measurement

Measurement

Measurement

Measurement

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Vegetable oil

Moderate

How to make pork hamburger ?

Hamburger blank dough except butter other ingredients kneaded until gluten added butter, kneaded to the extended stage rolled warm place to ferment until double in size.

This is the time to prepare the cutlets. Grind the pork, rinse it under water and drain it, add salt and pepper, five spice powder and salt and mix it in one direction to get the tendons out.

Take about 55 grams of meat ball and press it into a flat round shape and put it on a baking sheet lined with greaseproof paper. ***9 patties.

Place the baking sheet in the freezer for about 40 minutes to set.

The gas stove hot pot pour about 3CM deep oil in medium-high heat until 7 minutes hot, meat patties on both sides of the egg wash and then over the bread crumbs into the pot to fry for two minutes, then flip, fry for another two minutes, and then remove from the pot to be used.

The hamburger blank dough is removed from the exhaust and cut into 50 grams of dough each, rounded, brushed with egg wash and dipped in white sesame seeds into the oven for the second fermentation until double in size. Bake at 180 degrees for 15 minutes until the tops of the burger buns are slightly colored, then remove from the oven.

Brush the lettuce leaves with salad dressing or melted butter, add the meat buns and half of the cheese slices, and when the burger buns are cool enough to handle, cut them into two slices with a knife, but don't cut them off. Slip in the cutlets and serve.