🍔 Stuffed Double Cheeseburger Buns Soft, golden sesame buns filled with two beef patties, melted cheddar, pickles, onions, and creamy burger sauce. Makes: 6 stuffed burgers INGREDIENTS For the dough: 500 g all-purpose flour 250 ml lukewarm milk 7 g instant yeast 1 egg 40 ml vegetable oil 1 tablespoon sugar 1 teaspoon salt For the filling: 600 g ground beef 12 slices cheddar cheese 1 large onion, finely chopped 3–4 pickles, sliced Salt and black pepper A little oil for frying For the burger sauce: 3 tablespoons mayonnaise 2 tablespoons ketchup 1 teaspoon mustard For the topping: 1 egg yolk mixed with 1 tablespoon milk Sesame seeds INSTRUCTIONS Make the dough. Mix the lukewarm milk, yeast, and sugar. Add the egg, oil, flour, and salt. Knead for 8–10 minutes until smooth and soft. Cover and let rise for approximately 1 hour, or until doubled in size. Cook the filling. Season the ground beef with salt and pepper. Shape into 12 thin patties, slightly smaller than the finished buns. Pan-fry until fully cooked. Separately, sauté the chopped onion in a little oil until golden. Allow both to cool slightly. Mix the sauce. Stir together the mayonnaise, ketchup, and mustard. Assemble the burgers. Divide the dough into 6 equal portions and roll each into a circle. Line a small, lightly oiled bowl with one dough circle, leaving the edges hanging over the rim. Add one cheddar slice, one beef patty, a little sauce, pickles, onions, a second patty, and another cheddar slice. Seal the dough. Bring the dough edges together over the filling and pinch firmly to seal. Remove from the bowl and place seam-side down on a parchment-lined baking tray. Repeat with the remaining dough and filling. Let rest for 15–20 minutes. Brush and bake. Brush with the egg yolk and milk mixture, then sprinkle with sesame seeds. Bake in a preheated conventional oven at 180°C (356°F) for approximately 25–30 minutes, until golden brown and the dough is cooked through. Serve. Let rest for 5 minutes before cutting in half to reveal the beef and melted cheese. Enjoy warm! - @beatris.paris