Bun: 250ml milk + 4 tbsp milk / 1 packet of baker’s yeast / 370gr flour / 30gr brown sugar / 1-2 tbsp turmeric / a pinch of salt / 20gr butter / a handful of sesame seeds / 1 egg yolk
Steak: 265gr lentils ready to eat / 180gr shredded carrots / ¼ red bell pepper / 6 sundried tomatoes / ½ lemon juice / 10 pinches of pepper / 4 tbsp vinegar / 4 tbsp olive oil / a handful of parsley leaves / 1 egg
Accompanying vegetables: 6 handfuls of lamb’s lettuce / 1 packet of mild soft goat cheese / 6 tsp whole-grain mustard / 12 pickles / 12 cherry tomatoes
For the buns
Activate the yeast in 4 tbsp of warm milk for 15 minutes. Knead flour, sugar, milk, yeast together for five minutes. Add diced butter, turmeric and salt and knead for another five minutes. Cover the dough and leave the it to rest for an hour and 30 minutes. Form six balls, leave to rest again for another hour, making sure the dough is sheltered from air streams. Brush with egg yolk and sprinkle with sesame. Cook with 25% steam for 18 minutes at 180°C.
For the patties
Mix together all the ingredients. Form 6 patties on baking paper and let dry for 30 minutes in the open air. Bake for 20 minutes at 230°C.
For the accompanying vegetables
Cut the buns in half, spread one side with cheese and the other with mustard. Cut the pickles and tomatoes. Put the patty on the bottom of the bun. Garnish with lettuce, tomatoes and pickles, then add the top bun and enjoy!