Quantity: 8 servings I Time: 1.5 hours work + 6 hours cooling I Difficulty: Hard I Kosher: Meat
Half a kilo of white flour
Half a cup of sugar
A teaspoon of salt
2 eggs
Half a cup of canola oil
One and a half tablespoons of dry yeast
150 ml lukewarm water
500 grams of ground chicken
100 grams of asado beef fat or ground brisket
200 grams spinach
1 medium onion
One egg
Salt and pepper to taste
A spoonful of chicken grill seasoning
A tablespoon of quality barbecue sauce
Want more news, videos and stories? Join the Haredim 10 WhatsApp channel >>
1. Add the yeast and one teaspoon of sugar to the lukewarm water and mix well to dissolve the yeast in the water, and wait for a slight fermentation for about 5 minutes.
2. Meanwhile, mix the flour, salt, and remaining sugar in a mixer bowl. After 5 minutes, pour the yeast and water into the flour and begin kneading with the mixer on low speed.
3. After a minute of kneading, add the eggs and oil and continue kneading with a mixer on medium speed for 8 minutes.
4. Pour the 2 tablespoons of oil over the dough and wait for the first ten minutes of rising, covered.
5. Now transfer to the refrigerator to slowly rise for at least 6 hours or overnight.
6. Transfer the dough to a lightly floured surface. Form a long snake shape from the dough and cut into pieces the size of a tennis ball. Take each ball and flatten it slightly with the palm of your hand and fold in half. And in half again, then roll it up by hand, pressing gently on the folded area to lock the ball.
7. Let rise for 10 minutes and repeat the folding process again. Let rise for half an hour, uncovered, in a warm place.
8. Now brush the rolls with an egg mixed with a tablespoon of honey and a tablespoon of canola oil and bake in a hot oven at 180 degrees for 25 minutes.
1. Mix the chicken and fat in a large bowl. Place the spinach and onion in a blender or Ninja container and grind the mixture into a coarse puree. Pour over the meat and mash well for at least 5 minutes.
2. Now let the meat rest for half an hour, then cut into 2-finger-thick patties and cool them thoroughly before grilling.
3. Place the cold meatballs in a hot, striped pan with a little olive oil and grill for 3 minutes on each side.
4. Lower the heat and let the burger core cook for another 8 minutes.
5. We open the brioche bun, add barbecue sauce and vegetables as you like, and the burger is hot.
1. If it comes out perfect after 6 hours of refrigeration, the dough should be taken out to stabilize at room temperature for an hour.
2. After baking, the rolls must be allowed to cool completely before cutting.
