Mini Burgers with QTee® Pear, Beef, and Fourme d’Ambert

Preparing the Bread Dough (the Night before or on the Same Day):

1. Put the flour in the mixer bowl and make a well. Add the sugar and salt to the side.
2. Add the crumbled fresh yeast (which should not come into direct contact with salt and sugar), the slightly warmed water, and the egg to the well.
3. Mix gently with the dough hook.
4. When the dough is homogeneous, gradually add the butter cubes at room temperature. Stop when the dough comes away from the sides and all the butter is well incorporated.
5. Then there are two options:
   • To use the dough the next day: Cover the dough with plastic wrap (directly on the dough to prevent drying out) and let it rise slowly in the refrigerator overnight. It will then be easier to shape.
   • To use the dough on the same day: Let the dough double in volume by letting it rise for about an hour, either at room temperature if it’s warm enough, or in a turned-off oven with a bowl of boiling water inside.

Shaping the Buns:

1. Lightly flour the work surface and the top of the scale.
2. Weigh out 20g pieces of dough.
3. Gently flatten the piece of dough, sprinkle it very lightly with flour if it’s too sticky. Fold the edges of the dough towards the center and turn the dough ball over so that the seam is at the bottom of the bun.
4. Roll it on the work surface to form a nice ball.
5. Place the bun on parchment paper on a baking sheet, making sure the seam is at the bottom of the bun.
6. Do the same with the rest of the dough, leaving enough space between the buns on the tray so they can double in volume.
7. Tip: If you have too many burger buns, you can add some chocolate chips, pralines, or whatever you like to the rest of the dough and make some brioche for an afternoon snack.
8. Brush the burger buns with an egg yolk mixed with a teaspoon of water.
9. Let the buns rise for about 25 to 30 minutes at room temperature or in the turned-off oven with a bowl of warm water. They should almost double in volume.
10. Brush them again, add some sesame seeds and pumpkin seeds on top.
11. Preheat the oven to 170°C, place a bowl of warm water at the bottom of the oven to create some steam.
12. Bake for 20 to 25 minutes.
13. They keep well for up to 2 days in the refrigerator, individually wrapped in foil or in an airtight container.

Pear/onion chutney (on the day or a few days in advance, keeps well in the refrigerator in a jam jar):

1. Start by peeling the onions, cut them in half and then into very thin slices.
2. Peel the pears and cut them into small cubes.
3. Melt the butter in a pan.
4. Add the onions and let them cook on very low heat, stirring occasionally. They should become very soft.
5. Then add the pear cubes, honey, vinegar, salt, and pepper.
6. Let it simmer on low heat. Don’t hesitate to taste and add honey or vinegar to your liking.
7. Let it cool, transfer to a jam jar, and store in the refrigerator.

Preparing the Steaks:

1. Cut the onion into small cubes.
2. In a bowl, mix the meat with salt, pepper, the onion pieces, and the ketchup.
3. Make 15g balls and flatten them slightly.
4. Keep them in the refrigerator while you prepare the other ingredients.

The Caramelized Pears:

1. Peel the pears and cut them into fairly thin quarters.
2. Heat the butter and add the pears.
3. Let them brown lightly in the butter.
4. Add pepper, salt if needed, and set aside.

Assembly:

1. Slice the Fourme d’Ambert.
2. Cut the small buns in half.
3. Add the pear chutney to the bottom part.
4. Cook the steaks in a hot pan without fat.
5. Tip: You can cook them lightly so you can reheat them later in the oven and have a nicely melted cheese.
6. Place the steaks on the chutney, then a nice piece of Fourme d’Ambert, and finally your roasted pears.
7. Finish with some chopped hazelnuts.
8. Close the small burgers.
9. You can insert a wooden toothpick to hold them together.
10. Heat them for 5-6 minutes in the oven at 180°C.
11. Eat them right away!

Recipe by Capfood for QTee®.