Black Burger with Karree Steak

Preparation with the Organic Black Burger Buns Baking Mix

For the Burger Buns:

1. Open the freshness seal of the Black Burger Buns baking mix, remove the sesame seeds (small sachet) and set aside. Place the baking mix in a large bowl.
   
2. Lightly warm 90 ml milk and 150 ml water (see milk and water lines in the can) and 60 g butter either in a saucepan or separately in the microwave for 30 seconds each until the butter dissolves. Let cool to lukewarm and stir in two eggs.
3. Add the lukewarm milk mixture to the baking mix and knead the dough by hand, with a food processor or Thermomix for approx. 4 minutes.
4. Let the dough rest covered in the bowl in a warm place (approx. 24°C) for 30-60 minutes.
5. Turn the dough onto a lightly floured surface and form into a log without much kneading. Divide the dough log into 9 equal pieces with a dough scraper and roll into smooth balls.
6. Place the dough pieces on a baking tray lined with baking paper and brush with the egg yolk and milk mixture (1 tbsp milk & 1 egg yolk whisked). Cover with cling film and let rest again in a warm place for 30-60 minutes.
7. Brush the buns again with the egg yolk and milk mixture and sprinkle with sesame seeds.
8. Oven: Preheat oven to 190 °C convection. Bake at 190 °C for 15 minutes, then reduce heat to 170 °C and bake for another 9 minutes until golden brown. Remove burger buns from the tray, let cool briefly and fill as desired.
9. Grill: At the end of the resting time, preheat the grill with a pizza stone to indirect medium heat (approx. 200 °C). Dust the preheated pizza stone with flour, spread the buns on it, place on the indirect zone of the grill, close the grill lid and bake for approx. 15-20 minutes (200 °C) until golden brown. Remove burger buns from the pizza stone, let cool briefly and fill as desired.

Tip: The longer the dough rests, the better it rises! It should double in height!

During resting time: Now is the best time to prepare the dip, cherry tomatoes, bell peppers and spinach.

For the Dip:

1. Smooth the sour cream with the yogurt.
2. Peel and finely chop the garlic and stir in with the spices. Season with salt and pepper.

Pork Loin Steaks:

1. Grill the pre-marinated pork loin steaks on both sides for several minutes. Cut into strips.

Serving:

1. Halve four burger buns and top generously with spinach or alternatively with arugula.

2. Place the pork loin strips on the spinach and top with plenty of dip, bell pepper strips and halved cherry tomatoes.