Burger with black bread and Jägermeister sauce

Let's make a burger the center of attention at your next barbecue or summer dinner! This recipe for a Burger with Black Bread and Jägermeister Sauce is perfect for those nice days when you want to enjoy the outdoors. The black bread , with its soft texture and unique flavor, is the ideal complement to the juicy meat and fresh vegetables . But what will really have 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'll teach 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 hamburger bun

• 230 ml of 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 baking flour (medium strength)
• 80 g of common flour
• 1 tsp salt
• 30 g of softened butter or at room temperature
• Poppy, chia or sesame seeds (optional)

For the Jägermeister sauce

• 5 tablespoons of ketchup
• 2 tablespoons of Jägermeister

For the burger and its assembly (quantities for 1 unit)

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

Preparation

We prepare the black bread rolls

1. Put the water, milk, yeast and sugar into the bowl of your food processor . Stir a little with a small spoon to mix everything together, and let it sit for a few minutes until you see bubbles starting to appear (the yeast is taking effect).
2. In a separate bowl, beat an egg together with the squid ink until well combined.
3. Put this last mixture into the bowl of the mixer and stir lightly.
4. Add the flours and salt and start kneading gently with the hook.
5. Once all the ingredients are combined, add the butter little by little. Knead at low speed for about 10 minutes. The dough should be slightly sticky.
6. Form the dough into a ball and, if you leave it in the same bowl, oil it a little before putting the dough ball in and cover the dough with a cloth. Let it rise for 1 or 2 hours in a warm, draught-free place.
7. When the dough has doubled in size, divide it into 8 portions. Shape each portion into small balls and place them on a baking tray, ideally perforated and lined with baking paper.
8. Cover the balls with a cloth and let them rise for another hour or two, in a warm, draft-free place.
9. Once the buns have risen, preheat the oven to 200°C.
10. Lightly beat the other egg with a tablespoon of water, without aerating, just to mix. Brush the buns with the egg, sprinkle with poppy or sesame seeds (optional, or use a mixture of both).
11. When the oven is hot, bake for 15 minutes and once baked, let them cool down.

We prepare the Jägermeister sauce

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

We prepare the hamburger

1. Cook the burger on the barbecue, grill or in your very hot iron skillet .
2. Meanwhile, dress the arugula with the oil, balsamic vinegar, lemon juice, salt and pepper to taste, and pine nuts. Set aside.
3. Cut the bun in half and lightly toast the inner layers on the barbecue, grill or in the same pan.
4. Spread the inside of each bun half with the Jägermeister sauce.
5. 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. Arrange the tomato slice on top of 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 chips.

Grades

• If you have fresh squid ink, that's great. If not, you can find it in any supermarket. They are usually sold in packs of 2 sachets of 4 g each. One sachet will probably be enough, but you can use both for a much darker result. If you use the ink in sachets, adjust the salt in the recipe, adding a little less.
• As for the sauce, Jägermeister is a herbal liqueur that is hard to replace. Its 56 ingredients give it a partially spicy flavor, and it has hints of citrus, ginger and also star anise. In case you don't have it, or prefer not to use it, you can always use your usual sauce or just ketchup.