Black Bun Burger with Jägermeister Sauce

Let's make a burger the centerpiece of your next barbecue or summer dinner! This recipe for Black Bun Burger with Jägermeister Sauce is perfect for those warm days when you want to enjoy the outdoors. The black bun, with its soft texture and unique flavor, is the perfect complement to the juicy meat and fresh vegetables. But what will really get everyone talking is the Jägermeister sauce, with its blend of herbs and spices that gives it a special and delicious touch.

Don't worry, we're going to show you how to make everything, from the bun to the sauce. Get ready for a burger that will leave everyone wanting more!

Ingredients

For the black burger bun

• 230 ml warm water
• 3 tbsp warm milk
• 2 tsp dry baker's yeast or 40 g fresh yeast
• 2 tbsp sugar
• 2 eggs
• 1 tbsp squid ink
• 700 g bread flour (medium strength)
• 80 g all-purpose flour
• 1 tsp salt
• 30 g softened butter or at room temperature
• Poppy, chia or sesame seeds (optional)

For the Jägermeister sauce

• 5 tablespoons ketchup
• 2 tablespoons Jägermeister

For the burger and assembly (quantities for 1 unit)

• 1 100% beef burger
• 1 ball of mozzarella
• A few leaves of arugula
• 1 slice of beefsteak tomato, not too thick
• 1 handful of toasted pine nuts
• 1 tablespoon EVOO
• 1 teaspoon balsamic vinegar
• 1 teaspoon lemon juice
• Salt and freshly ground black pepper

Preparation

We make the black buns

1. Put the water, milk, yeast and sugar in the bowl of your kitchen machine. Stir a little with a teaspoon to mix everything, and let it rest for a few minutes, until you see bubbles forming (the yeast is doing its job).
2. In a separate bowl, beat one egg together with the squid ink until well integrated.
3. Place this last mixture in the mixer bowl and stir slightly.
4. Add the flours and salt and start kneading gently with the hook.
5. When all the ingredients are integrated, add the butter little by little. Knead at low speed for about 10 minutes. The dough should be slightly sticky.
6. Form a ball with the dough and, if you leave it in the same bowl, oil it a little before placing the dough ball and cover the dough with a cloth. Let it rise for 1 to 2 hours in a warm place without drafts.
7. When the dough has doubled in volume, divide it into 8 portions. Shape small balls with each portion and place them on a baking tray, ideally perforated, lined with baking paper.
8. Cover the balls with a cloth and let them rise for another one or two hours in a warm place without drafts.
9. When the buns have risen, preheat the oven to 200 °C.
10. Lightly beat the other egg with a tablespoon of water, without whipping, just to combine. Brush the buns with the egg, sprinkle poppy or sesame seeds on them (optional, or use a mix of both).
11. When the oven is hot, bake for 15 minutes and, once baked, let them cool.

We make the Jägermeister sauce

1. Heat the ketchup with the Jägermeister in a small saucepan, stirring until it reduces and reaches a thick, sauce-like consistency.

We prepare the burger

1. Cook the burger on the barbecue, on the grill, or on your cast-iron skillet very hot.
2. Meanwhile, dress the arugula with the oil, balsamic vinegar, lemon juice, salt and pepper to taste, and the pine nuts. Set aside.
3. Slice the bun in half and lightly toast the inner sides on the barbecue, the grill, or in the same pan.
4. Spread Jägermeister sauce on each inner half of the bun.
5. And now start assembling the burger, placing half a ball of shredded mozzarella on the bottom half of the bun.
6. Next place the burger and on top of it, the other half ball of shredded mozzarella.
7. Place the slice of tomato over the cheese.
8. Finally, top with the dressed arugula and close the burger with the top half of the bun.
9. Enjoy it as is or accompanied by some homemade fries.

Notes

• If you have fresh squid ink, perfect. If not, you can find it in any supermarket. It is usually sold in packs of 2 sachets of 4 g. One sachet will probably be enough, but you can use both for a much darker result. If you use ink in sachets, adjust the salt in the recipe by adding a little less.
• Regarding the sauce, Jägermeister is a herbal liqueur that is hard to substitute. Its 56 ingredients give it a partially spicy flavor, with citrus, ginger and star anise notes. If you don't have it, or prefer not to use it, you can always use your usual sauce or just ketchup.