Beef Cheeseburger with Mustard Mayo Sauce, Made with Monk Fruit Sweetener
International dishesPan Seared DishesEurope and North America60 to 90 minutes proving the dough, about 30 minutes for the filling and assembly
For anyone making burgers at home, this is the full version: buns baked from scratch, a seared beef patty and a sauce mixed by hand. Judging the prove on the dough is the tricky part.
A tangzhong paste cooked first from 40g flour and 200ml oat milk keeps the crumb soft for longer. The dough is machine kneaded for 15 to 20 minutes and then proved for 60 to 90 minutes to reach the rise it needs.
This batch weighs about 1.5kg, at roughly 328 calories per 100g.
Method
Make the tangzhong: put 40g all purpose flour in a pot with 200ml unsweetened oat milk, whisk it smooth, then set it over medium heat and stir constantly until the mixture steams. Turn off the heat, keep stirring as it cools a little, then leave it to cool completely.
Put 100g unsweetened oat milk in a pot with 40g cooking oil, 40g butter, 6g salt and 50g kOBE Monk Fruit Blend, heat over high heat until the butter melts, then turn off the heat and cool. Stir in 2 eggs.
Mix 7g yeast into 500g all purpose flour. Add 160g of the tangzhong along with the egg and milk mixture and stir to combine.
Knead in a mixer on low speed for 5 minutes, stop and scrape the dough down, then knead on medium low for another 10 to 15 minutes.
Put the dough in a large oiled bowl and prove for 60 to 90 minutes, then divide it, shape it, brush the tops, scatter over 1 tablespoon toasted sesame seeds and bake into buns.
Make the filling: mix 250g ground beef with the garlic powder, kOBE Monk Fruit Blend, salt and black pepper, shape it into flat patties, and sear them in 2 tablespoons unsalted butter until golden on both sides, then lay 2 slices of cheddar cheese on top to melt.
Make the sauce: mix 2.5 tablespoons Lean Mayo with 1 tablespoon ketchup, 1/2 tablespoon mustard and 1 tablespoon lime juice.
Fry 1 more egg. Split the buns, spread on the sauce, layer the lettuce, tomato, onion, the beef patty with its cheese and the egg, then put the lid on.
Tips
Flour above 12 percent protein gives a chewy soft bun.
For a sweeter bun, raise the kOBE Monk Fruit Blend to 70 or 80g.
Two eggs come to about 120g, so weigh them first.
A patty shaped with a slight dip in the middle stays flat after searing.
Lay the cheese on the patty as it reaches medium, then cover for 30 seconds to melt it.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.