Ingredients Valentine’s Burger Buns (4 pieces):
Tangzhong = a type of pre-dough:
- 13 g wheat flour (type 405 / all-purpose flour)
- 63 ml milk
Main dough ingredients
- 240 g wheat flour (type 405 / all-purpose flour)
- 30 g sugar
- 5 g salt
- 3.5 g dry yeast (or 10 g fresh yeast)
- 1 egg (size M)
- 40 ml milk
- 25 g beetroot purée (cooked, very finely blended & strained)
[You likely won’t find it ready-made – use cooked beetroot] - 40 g soft butter
Finish
- ½ egg + ½ tbsp milk (whisked)
- optional: white sesame seeds
Ingredients Valentine’s Sauce with freshly crushed spice blend:
- 120 g mayonnaise
- ½ tsp honey
- a splash of lemon juice
- optional: 1 tsp beetroot purée for a pink color
Spice blend from the mortar grater:
- ½ tsp yellow mustard seeds
- 4–5 black peppercorns
- ½ tsp paprika flakes (mild or smoked)
- a small pinch of chili flakes (optional – for depth, not heat)
Ingredients burger patties and toppings:
- 400–500 g organic ground beef (80/20)
- 4 slices cheddar cheese
- a few leaves of lettuce or arugula
- pickles for freshness
- caramelized onions for sweetness or a slice of tomato
Preparation of the pink Valentine’s burger buns:
- Start with the little magic trick: Tangzhong.
Add 63 g milk to a small saucepan and whisk in 13 g flour until smooth. Heat gently while stirring constantly until the mixture thickens and becomes creamy, leaving soft trails like pudding. Remove from heat immediately – this step is what creates the incredibly fluffy texture later. Transfer to a bowl and let cool until lukewarm. - Now comes the base for the fluffiness.
In a mixing bowl, combine 240 g flour, 30 g sugar and 3.5 g dry yeast. Add 1 egg, 40 ml milk, 25 g beetroot purée and the cooled Tangzhong. Knead for 5–7 minutes until the dough comes together and becomes elastic. - Salt and butter – this gives it that perfect bun texture.
Add 5 g salt and knead for another 1 minute. Then gradually incorporate 40 g soft butter in 3–4 portions, kneading each piece in fully before adding the next. Continue kneading for 4–6 minutes until the dough is smooth, soft and slightly tacky. - Let it rest briefly – just a warm-up.
Shape the dough into a ball, cover and let rest at room temperature for 20–30 minutes. - Overnight: cool rest, big impact.
Cover the bowl airtight and place it in the fridge for 8–14 hours. During this time, the dough develops flavor and structure. - On baking day: let it relax.
Remove the dough from the fridge and let it rest for 10 minutes. - Divide and shape.
Divide into 4 portions (approx. 95–100 g each). Shape into tight, smooth balls to create surface tension. - Second rise.
Place on baking paper, cover loosely and let rise for 45–75 minutes until noticeably puffed. - Preheat the oven.
Preheat to 180°C top/bottom heat. Brush buns with egg wash and optionally sprinkle sesame seeds. - Bake until lightly golden.
Bake for 15–17 minutes until soft and lightly golden. - The final touch: butter.
Brush immediately with a thin layer of butter for a soft crust. - Let them cool.
Allow to cool for 10–15 minutes, then slice and toast if desired.
Preparation of the Valentine’s sauce with freshly crushed spices:
For the spice blend, add:
- ½ tsp yellow mustard seeds,
- 4–5 black peppercorns,
- ½ tsp paprika flakes,
- a pinch of chili flakes,
- ½ tsp coarse sea salt
to the Fresh Delights mortar grater.
Crush slowly and deliberately. You’ll immediately notice how the aroma develops – warmer, fuller and more intense.
Mix the spice blend with:
- 120 g mayonnaise,
- 1 tsp Dijon mustard,
- ½ tsp honey,
- a splash of lemon juice
Optionally add 1 tsp beetroot purée for a pink color.
Mix thoroughly and refrigerate for at least 10 minutes.
Patties & assembling the burger
Shape 100–125 g ground beef per patty loosely into rounds. Do not overwork the meat. Press a small indentation into the center.
Sear in a hot pan or grill for 2–2.5 minutes per side. Add cheese just before removing.
Toast the buns in a pan with a little butter until golden.
Spread sauce on the bottom bun, add the patty, then toppings as desired.
Finish with the top bun, press gently and serve.
Warm, juicy and incredibly fluffy – a burger that showcases how much enjoyment lies in true craftsmanship.