For the buns, mix the yeast, salt and sugar into the water and stir until the yeast dissolves. Add flour, oil and one egg, knead everything together, divide into eight and form small rolls. Place on a baking tray covered with baking paper, cover with a clean cloth and leave in a warm place to rise for 30 minutes.
Meanwhile, peel and core the pears and cut the flesh into small cubes. Chop the ginger finely. Boil the sugar in a saucepan with water and stir until it caramelises. Deglaze with vinegar and allow to boil until the sugar dissolves. Add ginger and pears, chili, thyme and two pinches of salt, and allow to boil for 45 minutes while stirring.
In the meantime, preheat the oven to 175°C, brush the rolls with egg yolk and water, sprinkle with sesame/poppy/sunflower seeds and bake for 20 minutes on the middle shelf.
Let the rolls and chutney cool down. Wash the rocket salad. Season the ground beef with salt and pepper, knead and form patties. Flatten and brown quickly on both sides in a hot frying pan with a bit of oil.
Slice the rolls open, place the rocket salad and patties on the bottom half, grate the Sbrinz AOP on top, add a spoonful of chutney and press down with the top half of the bun to cover.