Blini Burger

This burger consists of:

-Dill Yoghurt Sauce

-Beef Patty

-Tomato

-Pickles

-Fruit Jam

For the Blinis:

Ingredients:

21⁄2 teaspoons (6 g)

active dry yeast

120 ml warm water

85 g bread flour

85 g cake flour

2.5 g salt

2 g granulated sugar

240ml warm whole milk

3 eggs, separated

85 g unsalted butter, melted

Butter for greasing the pan

1.Dissolve the yeast in the warm water. If using dry yeast, allow it to proof for 10 to 15 minutes

before continuing.

2. Place the bread flour, cake flour, salt, and sugar in an oversized bowl to allow room for

the batter to proof. Using a whisk, stir the dry ingredients together.

3. Add the milk, yeast mixture, and egg yolks. Whisk until the batter is completely smooth,

3 to 4 minutes.

4. Cover the bowl and set aside in a warm place to proof for at least 1 hour or up to 3 hours

for more sourdough flavor.

5. Whip the egg whites to stiff peaks and fold into the batter.

6. Heat a griddle, skillet, or small Swedish pancake pan until very hot but not smoking.

Brush the surface with clarified butter and add 1-ounce (2-tablespoons/30-ml) portions of batter

to the pan by pouring it or by using an appropriate-sized ladle; this will be the correct

amount of batter to fill the indentations if using the Swedish pancake pan. Flip the blini when

they are brown and set on the bottom; the edges on the top side will begin to look dry, but the

center should still look moist (a small offset spatula works well to turn the blini). Brush clarified

butter over the cooked tops and cook 30 to 60 seconds on the second side. Remove to a warm

platter or warm serving plates. If well covered, the blini may be kept warm in a very low oven for

up to 15 minutes but, preferably, they should be served as soon as they have finished cooking.

For the burger patty:

-Fry the beef patty on the first side for approximately 4 minutes for medium rare. Sprinkle salt and pepper on its top while it cooks.

-Flip the patty and fry for another 4 minutes (until internal temperature is 60C. Note that the cooking time will vary depending on the patty’s thickness). While it cooks, sprinkle salt and pepper on that side too.

-Remove from the pan and set aside to rest.

For the Yoghurt Sauce:

Mix together:

-100gr yoghurt

-5-10gr chopped fresh dill

-2ml red wine vinegar

-6ml olive oil

-salt to taste

Spread Yoghurt Dill Sauce on 1 side of one blini and assemble in that order:

-Blini with yoghurt dill sauce on top

-Beef Patty

-Tomato

-Pickles

-Yoghurt Dill Sauce

-Fruit Jam (recommending strawberry sauce)

-Blini

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