Serves 4 / for 12 hamburger buns or 24 mini-burgers
600 g ground meat (beef or chicken, according to taste)
2 tbsp ketchup
4 slices Appenzeller®
1 red onion sliced into rings
A few lettuce leaves
4 small hamburger buns
2.5 dl milk
1 dl water
50 g butter
400 g wheat flour
100 g spelt flour
12 g dry yeast
1 tsp salt
2 tbsp sugar
1 dl water
1 tbsp flour
Take ground meat and form patties the size of the buns. Fry 4 minutes on each side in a covered frying pan. Place one slice of Appenzeller® on patty, and fry covered for another minute, until the cheese melts.
Halve and open buns. Put ketchup on the bun halves, followed by the burger with the melted Appenzeller®.
Add onion rings and lettuce leaves and close with the second bun half.
Heat milk with water and butter (but do not allow to boil) until the butter has melted.
Mix flour, yeast, salt and sugar in a bowl. Mix in the liquid milky butter and add egg. Knead for around 6 minutes. Cover with a damp cloth and let stand for 1 hour at room temperature.
Preheat oven to 180 °C. Form balls weighing 40-50 g from the dough. Place on baking tray lined with baking paper. Using a brush, sprinkle the buns with water and dust with flour. Bake for around 15 minutes then let cool.