Ingredients
- Bread 2 units
- 150 ml of milk/vegetable drink.
- 20 ml of EVOO.
- 1 envelope of baker's yeast.
- 300 gr of whole spelled flour.
- 1 tablespoon of date paste (1 or 2 medjoul dates).
- 1 egg to varnish.
- Toppings: toasted and black sesame seeds.
STUFFED:
- 1 burrata.
- Sheets of canons.
- 2 dried tomatoes.
- 2 Louisiana Farm Chicken Burgers
- Pesto: 15 gr of walnuts, 25 gr of Parmesan, 20 gr of basil, 1 tablespoon of EVOO, salt and black pepper to taste.
Preparation
For the bread:
- Add all the ingredients in a bowl. Tips: first incorporate the dry ones such as baker's yeast and flour and then the liquids such as water, warm milk, EVOO and date paste.
- Knead for 10 min and let the dough rest for 1 hour in a container covered with a kitchen towel in the turned off oven.
- After the time, make balls with the dough in the shape of hamburgers (in my case, two large balls came out but 4 medium ones can come out).
- Beat an egg, varnish the balls and add the seeds.
- Bake for 12 min approx at 200° (time will depend on the oven).
For the filling:
- In a hand blender add all the ingredients for the pesto. If it is too liquid, add more Parmesan or walnuts. If, on the contrary, it is very thick, add a little EVOO.
Finally, assemble the hamburger to taste, for example: burger - lettuce - burger - tomato - burrata - pesto.