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🍽️ Cherry BBQ Burger

756 kcal · 135 min · 4 servings

Ingredients

• 100 g baby spinach
• 4 slice(s) cheddar cheese (white cheddar)
• 8 slice(s) bacon (thinly sliced)
• 600 g ground beef (coarsely ground, approx. 23% fat content, from your trusted butcher)
• sea salt and pepper (coarsely ground)
• 2 large onion(s)
• 20 g butter
• 30 g cane sugar
• 1 tbsp balsamic vinegar, dark
• 1 bay leaf
• 1 pinch(es) salt
• 500 g sweet cherries (pitted)
• 100 g agave syrup
• 100 ml cherry juice
• 1.5 lime(s), juice from
• 0.5 lime(s) (zest from)
• 1 tbsp Worcestershire sauce
• 1 tsp chili flakes
• 0.5 tsp salt
• 1 tbsp paprika powder, smoked
• 2 piece(s) dark chocolate
• 20 g fresh yeast
• 10 g salt
• 35 g sugar
• 500 g wheat flour type 550
• 250 ml milk, lukewarm
• 40 g butter, soft
• 1 tbsp butter (melted, alternatively beaten egg for brushing the buns before baking)

Instructions

1. 1. Fry the eight thin bacon slices on a grill plate. Fry them for about two to three minutes on both sides until crispy.
2. 2. Cut the onions into thin strips. Melt the butter in a pan and sauté the onions until translucent. Remove the onions from the pan and set them aside. Add the sugar to the same pan and let it caramelize until golden brown. Deglaze the caramel with the balsamic vinegar. Return the onions along with the remaining ingredients for the caramelized onions to the pan. Cook down the mixture until it has a jam-like consistency. Remove the bay leaf.
3. 3. Simmer the cherries with the agave syrup, cherry juice, lime juice, lime zest, Worcestershire sauce, and spices for the BBQ sauce for about 30 minutes over medium heat. Puree the mixture afterwards. Stir in the two pieces of dark chocolate until melted. Season the sauce with chili.
4. 4. Divide the ground beef into four equal portions. Form each portion into a ball. Gently press the balls into shape using a burger press or a 10 cm cookie cutter. Ensure the patties remain loose inside.
5. 5. Dissolve the yeast in the lukewarm milk. Mix the milk-yeast mixture with the remaining ingredients for the brioche buns. Knead the dough in a food processor for three minutes on low speed and then five minutes on high speed. Alternatively, knead the dough well by hand for ten minutes. The dough should have a well-developed gluten structure and a smooth surface. Cover the dough with a damp cloth and let it rise at room temperature for one hour.
6. 6. Divide the dough into twelve equal portions. Form each portion into a round ball. Let the dough balls rise again for one hour.
7. 7. Brush the dough balls with melted butter or beaten egg. Bake the buns in a greased baking pan with a 10 cm diameter to ensure even results. Place a heatproof container with 50 ml of water on the oven floor.
8. 8. Bake the buns in the preheated oven at 190 °C top and bottom heat for about 15 to 18 minutes.
9. 9. You can freeze leftover buns. Simply thaw them and bake them again to enjoy them fresh.
10. 10. Halve the four required buns. Butter the cut sides and toast them on the grill rack. Top the bottom bun halves with a handful of baby spinach. Add some cherry-chili BBQ sauce. Grill the patties for two to three minutes on one side. Season them with sea salt and freshly ground pepper. Flip the patties, season them again, and top them with two tablespoons of caramelized onions, two bacon slices, a splash of BBQ sauce, and a slice of cheddar cheese. Grill the burgers for another two minutes until the cheese is melted. Place the top bun halves on the burgers and secure them with a skewer.

Nutrition per serving

• kcal: 756
• Protein: 39 g · Fett/Fat: 43 g · Carbs: 47 g