Big Mark Burger

Ingredients:

Burgers

• 1.3 kg ground beef (20% fat), form into 6 patties of 200 g each
• 2 tbsp. l. rapeseed oil
• 90 ml melted butter
• 48 slices of sweet and sour cucumbers

Homemade Cheddar and Black Pepper Buns

• 1 cup of warm water
• 45 g fresh yeast
• 0.5 cups of sugar
• 150 g melted butter + a little extra for greasing
• 4 eggs
• 1.5 tsp salt
• 4 - 5 cups of premium flour
• 250 gr. grated cheddar cheese
• 30 g of crushed black pepper

Ketchup sauce

• 1 head of garlic
• Olive oil
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1.5 tbsp. ketchup
• 150 ml of vodka

Preparation:

1. BunsActivate the yeast by mixing it with water and sugar. Add the melted butter and 3 eggs, and mix everything together.
   
   Place 4 cups of flour and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed, then stop the mixer and pour the liquid yeast mixture into the flour. Continue kneading for 5 minutes, until the dough is smooth. You may need to add a little more flour as you knead. The dough should be sticky but easy to work with.
2. Transfer it to a bowl. Cover with a kitchen towel and let it rise in a warm place for 30 minutes, until the dough doubles in size.
3. After the dough has risen, transfer it to a lightly floured work surface and knead with the cheese and black pepper. Just be sure to combine the ingredients evenly; do not over-knead. Divide the dough into 6 equal pieces and roll them into balls. Place them on a greased baking sheet and press them flat with the palm of your hand.
4. Cover and place back in a warm place for 30 minutes until the dough doubles in size.
5. Preheat oven to 180°C.
   
   Crack the remaining egg into a small bowl, mix well, and brush the tops of the buns with it. Bake until golden brown, 10–15 minutes, rotating the baking sheet once. Cool the buns on a wire rack.
6. Ketchup sauce: Reduce the oven temperature to 120°C (250°F). Cut the head of garlic in half crosswise and drizzle with olive oil. Season with salt and pepper. Wrap in foil and bake for 35-40 minutes until soft. Then peel the garlic and crush it to form a paste. Reserve 1 tablespoon of the garlic paste for ketchup; the rest can be used in other dishes.
7. In a bowl, whisk together the mayonnaise, mustard, and roasted garlic. Add the ketchup and vodka. Mix well. The sauce can be refrigerated for up to 6 days.
   
   Prepare the burgers: Preheat an outdoor grill or griddle over high heat. Season the patties with salt and pepper. Drizzle with oil and cook for 3 to 5 minutes per side until medium-rare.
8. Split the buns in half horizontally and brush with melted butter. Toast them in a pan or on the grill. Arrange 8 cucumber slices on the bottom half of each bun, then place a patty on top. Spoon 1–2 tablespoons of ketchup over the patties and top with the top half of the bun. Serve immediately with the remaining dipping sauce.