Caper hamburgers and home made sesame buns, the perfect sofa dinner requires around 2 hours and 20 minutes from start to finish. One portion of this dish contains roughly 51g of protein, 129g of fat, and a total of 1914 calories. For $3.94 per serving, you get a main course that serves 4. This recipe is typical of American cuisine. 108 people were glad they tried this recipe. This recipe from en.julskitchen.com requires sourdough starter, salt and pepper, mustard, and salt. Overall, this recipe earns an excellent spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Perfect Dinner Rolls (aka Grandma’s Buns), Perfect Dinner Rolls (aka Grandma’s Buns), and Lotus Leaf Buns: Homemade Steamed Buns Made to Be Filled.

Servings: 4

Preparation duration: 120 minutes

Cooking duration: 20 minutes

Ingredients:

Equipment:

Cooking instruction summary:

The day before. Melt the sourdough starter in a stand mixer bowl with the warm milk, then add the strong flour and the semolina flour and start kneading. Add sugar, salt, the lightly beaten egg and keep kneading. Add the softened butter and keep on kneading until soft and elastic. Cover the dough with a kitchen towel and let rise in a warm place for about 4 hours or until doubled in volume. I kept the dough into the oven with the light on.After 4 hours, divide the dough into 12 balls, lay them on a baking tray lined with parchment paper and let them rise again for about 3 hours, until doubled.After 3 hours brush the buns with some milk and sprinkle with sesame seeds and salt flakes.Heat the oven to 230C and bake the buns for about 5 minutes, then lower the temperature to 200C and bake for 10 15 minutes until golden. Let them cool down on a baking wire rack covered with a kitchen towel: if you are not going to eat them soon, you can toast or grill them the day after and freeze the leftover buns.Make the mayonnaise following this recipe, then add at the end the finely chopped capers and lemon zest. Keep the mayonnaise in the fridge until you're going to use it.Make the hamburger. In a bowl mix the ground meat with the finely chopped capers, salt and pepper.Mix with your hands and make 4 hamburgers, pressing the meat. Wrap in cling film and keep in the fridge until you're ready to grill them.The day after or just before enjoying your hamburgers and home made buns. Slice thinly the carrots and cook them with a drizzle of extra virgin olive oil and a pinch of salt for about 10 minutes, until tender but still slightly crunchy. Drizzle with a few drops of balsamic vinegar and cook until reduced.Sprinkle with sea salt a grilling pan and heat on high flame. When hot grill the hamburgers for a few minutes on each side, depending on how you prefer them. I love them still pink inside. Drizzle with some good extra virgin olive oil and remove from the pan.Toast the buns, spread with mayonnaise, add a good serving of the balsamic vinegar carrots, the hamburger and a quickly grilled slice of bacon.Choose the movie to watch, crouch on the sofa with your loved one and enjoy the evening.

Step by step:

1. The day before. Melt the sourdough starter in a stand mixer bowl with the warm milk, then add the strong flour and the semolina flour and start kneading.

2. Add sugar, salt, the lightly beaten egg and keep kneading.

3. Add the softened butter and keep on kneading until soft and elastic. Cover the dough with a kitchen towel and let rise in a warm place for about 4 hours or until doubled in volume. I kept the dough into the oven with the light on.After 4 hours, divide the dough into 12 balls, lay them on a baking tray lined with parchment paper and let them rise again for about 3 hours, until doubled.After 3 hours brush the buns with some milk and sprinkle with sesame seeds and salt flakes.

4. Heat the oven to 230C and bake the buns for about 5 minutes, then lower the temperature to 200C and bake for 10 15 minutes until golden.

5. Let them cool down on a baking wire rack covered with a kitchen towel: if you are not going to eat them soon, you can toast or grill them the day after and freeze the leftover buns.Make the mayonnaise following this recipe, then add at the end the finely chopped capers and lemon zest. Keep the mayonnaise in the fridge until you're going to use it.Make the hamburger. In a bowl mix the ground meat with the finely chopped capers, salt and pepper.

6. Mix with your hands and make 4 hamburgers, pressing the meat. Wrap in cling film and keep in the fridge until you're ready to grill them.The day after or just before enjoying your hamburgers and home made buns. Slice thinly the carrots and cook them with a drizzle of extra virgin olive oil and a pinch of salt for about 10 minutes, until tender but still slightly crunchy.

7. Drizzle with a few drops of balsamic vinegar and cook until reduced.Sprinkle with sea salt a grilling pan and heat on high flame. When hot grill the hamburgers for a few minutes on each side, depending on how you prefer them. I love them still pink inside.

8. Drizzle with some good extra virgin olive oil and remove from the pan.Toast the buns, spread with mayonnaise, add a good serving of the balsamic vinegar carrots, the hamburger and a quickly grilled slice of bacon.Choose the movie to watch, crouch on the sofa with your loved one and enjoy the evening.

Nutrition Information: