Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Frying pan
Knife
Oven mitts
Scissors
Spatula
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Burger buns
On a lightly floured surface, divide the dough into 6 equal portions, shape into balls and arrange on a baking tray lined with baking paper, leaving plenty of room between the balls. Cover and leave to rise at room temperature for approx. 30 mins.Beat the egg, brush the dough balls with it and sprinkle sesame seeds on top.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave the leave the burger buns to cool completely on a rack.
Sauce
Finely chop the chives using scissors, add to the yoghurt in a small bowl, season with salt, mix.
Burgers
Place the meat in a bowl, season with salt, knead by hand to form a compact mass. Heat a dash of oil in a non-stick frying pan. Divide the meat into 6 equal portions, place in the pan in batches, flatten with a spatula, and fry for approx. 3 mins. on each side.
To serve
Slice the tomatoes and cucumber. Cut the burger buns in half crosswise, spread the sauce over the cut surfaces, arrange the cucumber and tomato slices on the bottom half of each bun, place one patty on top and then place the top half of the bun on top.
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