KAMENI HAMBIĆI

Za 15-ak hambića promjera 4 cm:

Za peciva:
½ l brašna
1 ½ dl toplog mlijeka
10 dag svježeg kvasca
½ žlice kiselog vrhnja
½ dl ulja
½ žličice soli
malo šećera
1 žutanjak
sezam
1 crna prehrambena boja

Za hamburgere:
500 g mljevenog purećeg mesa
1 žutanjak
1 kriška bijelog kruha (samo meki dio)
1 sitno sjeckani češanj češnjaka
1 vrhom puna žlica sitno sjeckanog crvenog luka
1 žlica pasirane rajčice
sol i papar
1 žličica sjeckanog vlasca

Za umak:
4 žlice majoneze
2 žlice kečapa
1 žlica kiselog vrhnja
½ žličice senfa (ili više – po ukusu)
sol i papar

rajčica, zelena salata ili drugo povrće

Kvasac i šećer prelijte s malo toplog mlijeka. Neka se zapjeni.

U posudi za miksanje pomiješajte ostale sastojke (osim boje), dodajte uzdigli kvas i miksajte kukom za tijesto. Polako dodajte boju da dobijete sivu nijansu – poput boje kamenih oblutaka. Glatko tijesto oblikujte u kuglu, prekrijte prozirnom folijom i ostavite da se diže 1 sat.

Kad se tijesto udvostručilo, razvaljajte ga na 3 cm debljine pa čašom ili modlicom za okrugle kekse režite peciva. Slažite ih na namašćen lim, na nekoliko centimetara razmaka. Premažite ih umućenim žutanjkom i pospite sezamom. Nek se dižu još barem 30 min, taman dok se pećnica zagrije na 180 °C. Pecite dok ne dobiju lijepu zlatnu boju, 20-ak minuta.
Dok se peciva hlade, napravite hamburgere.

Kruh potopite u malo vode da omekša.
U dubljoj posudi pomiješajte sve sastojke, dodajte iscijeđeni kruh i malo vode i rukama zamijestite kompaktnu smjesu.
Navlažite dlanove pa oblikujte pljeskavice veličine peciva, debele 2 cm. Pržite ih na grill tavi dok ne budu lijepo zlatnosmeđe sa svih strana.

Sastojke za umak izmiješajte i začinite po ukusu.

Razrezano pecivo premažite umakom. Na donji dio stavite pljeskavicu, prekrijte je rajčicom ili zelenom salatom i poklopite gornjim dijelom peciva.

Hambić učvrstite čačkalicom.

PEBBLE-LIKE HAMBURGERS

For about 15 small burgers, 4 cm in diameter:

For the buns:
½ l flour
1 ½ dl warm milk
10 dag fresh yeast
½ tbsp sour cream
½ dl oil
½ teaspoon salt
a pinch of sugar
1 egg yolk
sesame
1 pouch black food colour

For the burgers:
500 g ground turkey meat
1 egg yolk
1 slice of white bread (crust removed)
1 clove garlic, finely chopped
1 heaping tbsp red onion, finely chopped
1 tbsp tomato puree
salt and pepper
1 teaspoon chives, chopped

For the sauce:
4 tbsp mayonnaise
2 tbsp ketchup
1 tbsp sour cream
½ teaspoon mustard (or more, to taste)
salt and pepper

tomatoes, lettuce and/or other vegetables

Pour a small amount of warm milk over the yeast and sugar. Wait until it’s foamy.

Combine the other ingredients (except for the colouring) in a mixing bowl, add the risen yeast and beat with a dough hook. Add the colouring gradually until gray as pebbles. When the dough is smooth, form a ball, cover with a sheet of plastic foil and leave to rise for an hour.

When the dough is double in size, roll it out to 3 cm thickness. Cut the buns using a glass or a round cookie cutter and arrange on a greased baking tin several cm apart. Brush with a beaten egg yolk and sprinkle with sesame. Leave to rise for at least 30 minutes while you preheat the oven to 180 °C. Bake for about 20 minutes, until nicely golden.

Leave to cool while you prepare the burgers.

Soak the bread in a small amount of water.
Combine all ingredients in a large bowl, adding the drained bread and a small amount of water. Knead until uniform.

Moisture the palms of your hands with water and form burgers of the size of the buns and 2 cm thick. Fry in a grill pan until nicely brown-golden on all sides.

Combine the ingredients for the sauce and season to taste.

Cut the buns in half and spread the sauce over the bottom half. Top with the burger, a slice of tomato and/or lettuce and finally with the top half of the bun.

Secure with a toothpick.