Burgers with fresh hamburgers, balsamic shallots, arugula, pecorino and serrano ham

While I'm not able to blog properly at the moment, I try to post a little something on Facebook from time to time.
Anyone who reads to me there has noticed that in the past week a great new kitchen helper moved in with me. After months of pondering and thinking and willing to donate, I now have a contact grill. But not just any, but a "Design Grill-Barbecue Advanced". And this is just a crazy device, especially if you are like me city dwellers without a balcony or terrace.
Of course, I have directly tried quite a bit of paninis (awesome) on chorizo ​​(oberlecker) and sausages (does not work) to burgers , And the latter have really inspired me. Of course, that's not just on the grill, but certainly also on the delicious home-made hamburger rolls that I've made.

The combination was just so coherent and tasty, I have to give you the recipe Immediately give.
In search of a basis for the Buns I landed at Ann von dillspitzen.net. I took their base and then tinkered with the dough until I got a good result. And I have to say that I am enthusiastic. Super delicious, fluffy and good-tasting rolls - no comparison to the cardboard, which you can buy so ready. In addition they are made super fast, can bake in stock and freeze and you know what exactly is in it.
I can absolutely recommend the recipe.
The idea for the burger came to me when I was the burger of the week in my favorite burger stall "The Fat Cow" on Facebook have seen. Their Wochenburger is covered with rocket, Parmesan, Parma ham and basil mayo. By the way, the buns are also baked there daily and do not come from plastic packaging ...
Anyway, I have the whole thing put a shovel on it and made me a really great deluxe burger.

Hamburger rolls/Burger Buns
for about 8 - 10 large rolls

250 ml whole milk - 50 g butter - 20 g sugar - 125 ml lukewarm water
600 g flour
1 Tl salt
25 g fresh yeast
1 egg
Sesame to sprinkle at will

The milk together with the butter and the sugar in one lightly heat in a small saucepan or in the microwave until the butter melts.
Pour the water into it, mix well and set aside.
Put the flour together with the salt in a large bowl and add the yeast in small portions Kneading fingertips under the flour.
Pour the milk mixture in one go onto the flour mixture, pour the egg over it and mix everything together with the food processor or by hand kneading an elastic dough.
I kneaded my kitchen machine for about 10 minutes until the dough was very elastic and soft, but no longer sticky.
If necessary, add a little more liquid or flour to the dough It should be easy to shape by hand without sticking and then spring back with one finger after pushing in.
Spread out two baking sheets with parchment paper.
Divide the dough into 8 - 10 evenly sized pieces and roll each piece of dough between the palms of your hands into a smooth and even ball.
Place the balls on the plates with sufficient distance from each other and use the palms to make flat slices of about 1.5-2 cm thickness.
Now ever if desired, sprinkle with sesame seeds or not. I've used white and black sesame, just because it looks pretty and tastes a little more spicy.
Cover the plates with dish towels and let the dough pieces go for about 45-60 minutes until they are nice.Bake for 12 - 15 minutes.
Allow to cool on a wire rack.
Either serve immediately or freeze one by one.
The rolls can be baked well after thawing or roasted crispy on the grill.

the ready baked, fluffy burger buns/burger rolls

And now we come to the actual recipe, in which the freshly baked rolls are used:

hamburgers with balsamic shallots, arugula, pecorino and serrano ham
for 2 large burgers (without side dishes ...)

2 tbsp olive oil
3-4 small shallots, peeled and cut into rings
1 tsp sugar
50 ml aceto balsamico
2 large fresh hamburger buns
500 g fresh, high-quality ground beef with ketchup and ma yonnaise at will
1/2 bunch of rocket, washed and dried
1 ripe tomato, washed and dried
4 slices of serrano ham
50 g freshly grated pecorino
salt and pepper

Heat the shallot rings in a medium heat until they do not over-color.
Sprinkle with the sugar and lightly caramelise everything. Deglaze with the balsamic vinegar and let reduce the mixture until the balsamic vinegar is almost completely overcooked and the onions have taken on a dark color.
Set the mixture aside.
Halve the hamburger buns in half and cut them downwards heat on the oven grate or directly on the contact grill and lightly brown.
Then also put aside.
Divide the minced meat into two parts and form both into uniform balls.
One ball in the middle of a sufficiently large Set chopping boards and flat with another chopping board from above until the meat is slightly larger in diameter than the bread roll.
Preheat the contact grill or alternatively a pan at the highest level.
(When frying in the pan, you should also set high heatable oil are used and a lid or splash guard are laid out.)
Brush the burger rolls with ketchup and mayo as desired.
Spread the arugula on the lower halves of the roll.
Slice the tomato.
Place the two burger patties on the back of the grilling surface and fry for about 2-3 minutes with the lid open.
Turn the patties, salt and pepper and sprinkle with the pecorino.
Also put the serrano ham slices on the grill.
Close the lid so that it does not touch the cheese and fry the patties for another 2-3 minutes, until the cheese has melted and the ham is crispy.
Put the patties on the rocket.
Spread the prepared balsamic shallots evenly over it.
Next, place the tomato slices on top and salt and pepper again if necessary.
Finally put the slightly crispy slices of ham on top.
Serve immediately.

freshly baked burger bun, delicately served as deluxe hamburger