We are very lucky to live in the Costa del Sol, where we have the most sunny days in Europe!
This is why we believe that a BBQ in the garden is a must.

This time we have chosen to make an alternative to the large traditional Burger and instead
made some small delicious Mini Burgers, that are a bit easier to handle.
You also get the recipe for the fastest and most juicy Burger Buns.

24 Mini Burger Buns
500 gr. of the good Flour from the bakery
100 gr. Butter
2 dl. Whole Cream Milk
1 large Free Farmer Egg
50 gr. Yeast
50 gr.  Sugar
1 teaspoon Salt
Black and plain Sesame Seeds

Melt the butter in a pan at  low heat. Take it off the heat before you add the cold milk.
Be sure it is not too hot before you add Egg & Yeast into the liquid.

Mix the flour, sugar and salt together and sift it over the mass by stirring.
When you have a slightly stiff dough, put it to ferment
½ hour in a warm place with a clean towel above.

Make 24 small buns and put them on a baking pan with backing paper.
It is not necessary with additional time-consuming fermentation, so just brush on the
top with a beaten egg and sprinkle some sesame seeds on.

Bake in a preheated oven for about 10 minutes on 200 degrees until they are
light golden and sound hollow when you tap on the bottom of them.

The burger buns are of course most delicious when they are still warm, can easily be
reheated. They stay good for a few days and they are also ok to put in the freezer.

Hamburgers
500 gr. Minced Beef from your local Butcher
½ bunch fresh chopped Parsley
1 teaspoon Tabasco
3 small Tomatoes
A little Danish Mayo
3 large slices Cheddar Cheese
Maldon Salt & freshly ground 5 kinds of Pepper

Mix beef, tabasco, parsley and spices together. Make 12 burgers and mark some lines on
both sides with a kitchen knife. Its good if they are slightly larger than your burger buns
but they always pulls together and becomes higher when they are cooked.

Grill them over high heat a few minutes on each side, so they remain juicy inside.
Cut the cheddar cheese into four pieces per slice and place the cheese on top of
the burgers when they are finished.

Assemble burgers with tomato & mayo, remember the skewer before serving,
as it holds together the burger and also gives a nice professional look.

If you want to upgrade your Mini Burger with a few new delicious gourmet variations,
we highly recommend adding a slice of goat cheese with caramelized onions
on top of the meat instead of cheddar cheese.

Enjoy!!!
Chef Helle
Chili Gourmet