By Chef Gerhard
- 1 no Berliner
- 120 g beef patties
- 40 g caramelized onions
- 30 g sautéed mixed mushroom
- 2 no sliced tomato
- 3 no sliced gherkin
- 60 g mozzarella cheese
- 20 ml honey mustard dressing
- 50 g mesclun salad
- 1000 g beef topside cube chilled
- 2 no whole eggs
- 20 ml lea & perrins sauce
- 20 g salt
- 10 g black pepper
- 5 g paprika powder
- 5 g oregano
- 100 g old bread
- 200 ml milk
- 150 g sliced onions
- 20 g garlic, peeled
- ½ no lemon skin
- 30 g Malaysian palm oil
To prepare mince beef;
- Soak bread in milk to soften.
- Heat up Malaysian palm oil. Sauté onions until golden brown then remove from the stove; add garlic, lemon skin and oregano, then let it chill.
- Squeeze the milk from the bread.
- Take beef, add onions and bread.
- Mince the beef with medium mince disc into a mixing bowl, add egg, sauce, and seasoning.
- Mix all ingredients well and portion out according to your need.
- Portion each patties 120 gm, then grill or pan-fried using Malaysian palm oil.
Savory Berliner (Krapfen)
- 250 ml lukewarm milk
- 7 g sugar
- 20 g (40 g) dried yeast (fresh yeast)
- ¼ no of a vanilla bean
- 120 g egg yolks
- 20 ml rum
- 3 g grated lemon skin
- 500 g plain (all-purpose) flour
- 8 g salt
- 60 g margarine
- Malaysian palm oil for frying
To prepare berliner;
- Combine the milk, vanilla and the sugar in a medium bowl.
- Sprinkle over the yeast, then set aside for 5–6 minutes or until foamy.
- Stir in the grated lemon skin, rum and the egg yolks and mix until well combined.
- Combine the flour and salt in a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs.
- Add the milk mixture and use a wooden spatula to stir until coarse dough begins to form.
- Turn out onto a lightly floured work surface and knead for 5–6 minutes or until a smooth, soft, elastic dough forms.
- Place the dough in a lightly palm oiled bowl, turning to coat in the oil. Cover the bowl with plastic wrap and set aside in a warm place for 1 hour or until doubled in size, or use the prover
- Knock back the dough to expel the air, and then turn out onto a lightly floured work surface.
- Divide into 14 equal portions. Roll each portion into a ball, and then flatten slightly.
- Place on a lightly flour dusted surface and cover with a clean kitchen towel. Set aside for 40–50 minutes in room temperature or until I rises almost double in size.
- Heat Malaysian palm oil in a saucepan to 160°C. Take some of the dough, drop into the oil until it turns golden brown in 30–35 seconds.
- Fry the doughnuts, in batches, at one side for 4 min over after turn and repeat when golden brown. Use a slotted spoon to transfer onto paper towels to drain and to cool.
Honey Mustard Dressing
- 300 g Malaysian red palm oil
- 50 g whole grain mustard
- 70 g honey
- 35 g white vinegar
- 5 g salt
- 3 g white pepper powder
To prepare honey mustard dressing;
- In a hand blender, mix all ingredients
- 30 g Malaysian palm oil
- 20 g margarine
- 1 no star anise
- 1 no bay leaf
- 350 g yellow onion sliced
- 10 g brown sugar
- 15 g white vinegar
To prepare caramelized onion;
- Heat up Malaysian palm oil, add margarine, then sliced onions and sauté the onions.
- Add sugar, vinegar, star anise, and bay leaf.
- 1 no onion
- 100 g oyster mushroom, sliced
- 50 g brown button mushroom, sliced
- 100 g white shimeji mushroom
- 100 g maitake mushroom
- 2 g salt
- 1 g white pepper powder
- 20 ml Malaysian palm oil
- 1 unit Malaysian red palm oil
- 1 spoonful soy sauce
- Heat Malaysian palm oil. Sauté onions.
- Add mushrooms then black pepper. Season.
- Remove from heat. Drizzle with soy sauce and Malaysia red palm oil.
- Cut Berliner in two and toast on a griller the inside.
- At the under piece place tomato, gherkin, onion, beef patty, mushroom and mozzarella cheese and gratin place top part of Berliner.
- Mix salad with the honey dressing and place on platter with the burger and service.