Mushroom and Yellow Cheese Burger on a Bun with homemade rolls

👨‍🍳 Method

For the homemade rolls ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Divide the dough into 12 equal balls: cut it with a bench scraper and roll each piece under your palm into a smooth ball.

   Bench scraperKitchen scale

   💡Balls of equal weight bake in the same time: weigh the dough and divide it by weight, not by eye.
5. 5
   Place the balls on parchment paper on a baking sheet, with space between each ball.

   Baking panParchment paper

   💡Leave space between the balls: they grow as they rise and in the oven, and when crowded they stick together and bake pale at the sides.
6. 6
   Cover and Let rise another 30 minutes, until the rolls have risen.

   Plastic wraporKitchen towel
7. 7
   Preheat the oven to 180°C (355°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
8. 8
   Bake 15–20 minutes, until the rolls are golden.

   OvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.

For the Meatball mix

1. 9
   Shape the ground meat into 4 flat round patties 11 cm across. Press your thumb into the center of each patty so it doesn't puff up as it cooks.
2. 10
   Season the patties on all sides with salt and black pepper.

For the Fried onion

1. 11
   Heat the butter in a wide pan over medium heat.

   StoveFrying pan
2. 12
   Add the onion and fry for 10 minutes, stirring, until it is golden and tender.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 13
   Add the mushrooms and fry 6 minutes, stirring, until the mushrooms release their liquid and it evaporates.

   Stove

To assemble

1. 14
   Mix the mayonnaise, ketchup and mustard into a smooth sauce.

   Bowl
2. 15
   Heat the heavy skillet over high heat and drizzle the olive oil over it.

   StoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 16
   Grill the meatballs 3–4 minutes per side, until they are browned outside.

   Stove

   💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
4. 17
   In the last minute of grilling, place a slice of cheese on each patty and cover until the cheese melts.
5. 18
   Halve the buns and toast them lightly.

   Knife
6. 19
   Spread the sauce on the buns.
7. 20
   Arrange the lettuce in each bun, and top with a hot patty and the mushroom and onion mixture.