[my personal “slow food”] fantastic burger + homemade burger buns


Slowly the weather is changing, it’s colder outside and it gets darker earlier, its almost autuum again! As much as I love the seasons changing, it’s always sad to say goodbye to warm summer nights. To do this the right way, we made a kind of last bbq of the season last weekend. As many of you may notice, I am a big fan of the USA of the country  and especially the food. So why not celebrating the new season with an all time favorite: homemade burgers!


I have to admit that I am not a huge representative of fast food in general, but actually you can’t really say that this burger is fast food. Better say it’s a fluffy baked burger bun with sesame, served with fresh and homemade ingredients such as homemade mayonaise and ketchup and nicely spiced meat balls, maybe we should call it my personal “slow food”..?


I just realized that this is my third not sweet recipe (maybe you remeber my onion foccacia or Oktoberfest pretzels). Of course my favorites are still sweet things, but this burger was just SO delicious that I do not wanted to hold it back from you!



Homemade burgers

for the burger buns:
400 g flour
8 g fresh yeast
250 ml warm water
8 g salt
0,5 tbsp. sugar
1 egg yolk
2 -3 tbsp. sesame seeds

for the meat:
800-900 g ground beef/pork/turkey
salt, pepper, bell pepper spice and oregano
1 onion
1 tbsp. medium spice mustard
1 tbsp. ketchup

for the ketchup:
500 g very ripe tomatoes
1 onion
salt and pepper
100 ml vinegar
100 g white sugar

for the mayonnaise:
1 egg yolk
1 tbsp. mustard
200 ml vegetable oil
salt and pepper
1 tbsp. vinegar

for the rest of the burger:
150 g iceberg lettuce
3 tomatoes
1-2 red onions
salt and pepper
3-4 pickled cucumbers
3-4 tbsp. homemade ketchup
3-4 tbsp. mayonnaise
6 slices cheddar cheese


  1. for the burger buns: In a small bowl crumble the fresh yeast and mix with sugar and 4 tbsp. of the warm water, mix until yeast has dissolved completely. In another bowl whisk together flour and salt. Now add the rest of the water and the yeast mixture. Knead until a nice dough comes out. Let it rise for 45 minutes, until it’s doubled it’s size. Preheat oven to 210°C, prepare a baking tray by putting baking paper on it. Divide dough into 6 same size dough-balls. Brush with the egg yolk and sprinkle sesame seeds all over. Put in the oven for 15-20 minutes. Secret tip: put a small bowl with water on the tray with the burgers, this will prevent them from drying-out!
  2. for the meat balls: Mix meat with spices. Add cutted onion, mustard and ketschup. Shape your meat balls and put them onto your grill until their done.
  3. for the ketchup: Wash and remove seed from tomatoes, cut into small pieces. Put in a pan and add all other ingredients. On small heat let it cook vor 1,5-2 hours. Stir sometimes. Last spread through a sieve.
  4. for the mayonnaise: In a bowl mix together the egg yolk and mustard. While mixing and stiring the whole time with a wire whisk add the oil. Add salt and pepper gustatory. Last mix in the vinegar.
  5. Prepare the whole burger: Wash and cut the iceberg lettuce, tomatoes, onion and pickled cucumbers. Cut burger buns. Take the bottom and spread with mayonnaise and place the lettuce on top now add the meat ball with cheddar. Place tomatoes and onions on top. Take the top of the bun spread with ketchup. Put all together and enjoy!





[It’s time for Oktoberfest] pretzels

brezen 5 b

For many germans one of the most important and amusing festivals is starting this season. From the 20th of September until the 5th of October 2014 the biggest folk festival is going to take place in Munich: Oktoberfest. People from all over the world are visiting the place to eat and more important, to drink and have a good time. A couple of days a famous spanish football player from the Munich football club gave a very suitable describtion of the Oktoberfest:

“I didn’t know that it takes more than 2 weeks and there are lots of pavilions and people are drinking beer from morning to night!”

Xabi Alonso

brezen 2 b

South germany, especially places around Munich offer a variety of different german food. Beer gardens are important places, which sell not only beer, also some culinary specialities like garden redish (Radi), pretzels, Bavarian veal sausage (Weißwurst), salad made of strips of sausage, onions, gherkins and oil and vinegar dressing (Wurstsalat), savoury cheese spread (Obazda) and kind of meat loaf (Leberkäse).

When you go to Oktoberfest of course you have to dress typically bavarian, like a dirndl (and a fancy hat, like I am wearing below) or leather trousers (Lederhosen). I found the old leather trousers of my brother when he was around 2 years old!

                KOOOPIE 12 b                                             leder b

Today I will show you my recipe for pretzels. In germany you call them Brezen or Brezeln. They are made of a fluffy yeast dough and you put them into a sodium hydroxide solution, which means a combination of boiling water with baking soda. In Germany you eat them as a meal or snack with cold cuts or cheese, usually between breakfast and lunch or in the evening (Brotzeit).

brezen b


600 g flour
42 g active yeast
pinch of sugar
2 tblsp. salt
2 tblsp. baking soda
350 ml water
sea salt for sprinkling

2 litres of water


  1. In a bowl whisk together flour and salt and press a little hole in the middle. In another bowl mix 100 ml warm water with the yeast and sugar and pour it in the small flour-hole. Let the yeast react for about 15 minutes.
  2. Now add the rest of the warm water (250 ml) and knead until dough is smooth. Put in a bigger clean bowl, cover with wrapping and let it rest  in the fridge for 2 hours.
  3. Prepare a baking pan with baking paper and preheat oven to 180°C. Knead the dough again and divide into 7 pieces (á 140 grams). Take one piece and roll it into a 40-50 cm long line. Roll the ends of the lines a little bit thinner then cross them until you get the typical shape.
  4. Now boil 2 liters of water together with the baking soda. Let it boil for 10 minutes. One after another put the pretzels into the boiling water for 30 seconds, then remove them with a skimmer and put them onto the baking sheet. Sprinkle with sea salt.
  5. Bake for 25 minutes and let them cool completely on a wire rack.


brezen 6 b

Have fun baking!



[Argentinian way of BBQ: Asado] Onion Focaccia


Finally it’s BBQ season again!
Therefore here it is: The first not so sweet recipe on my blog! “Asado” or sometimes called “parrillada” is the Latin American way of BBQ. Because of my family I have got a special connection to Argentina and I enjoy long BBQs. I love the atmosphere when everybody is sitting outside and it’s a warm summer night.


One of the best things, besides the atmosphere, is the food!  Asados include a lot of meat (steak, sausages, chorizo and grilled chicken), tapas (olives, ham and vegetables), various salads (my favorites are greek style ones or Italian ones with melon or cheese!), the vegetables (I prefer grilled zucchini or eggplant) and of course (one of my favorite elements is) red wine and last but not least: bread. Don’t underrate the last element! Especially not if it’s an amazing bread like this! Inspired by Italian, Spanish and Latin American influences I created this bread for a BBQ we had last week.


So if you need an idea of what to bring to the next BBQ, here is the recipe for the bread everybody will love! What do you think about this Focaccia with herbs and onion? The texture of this bread is just amazing: fluffy (because of the yeast), very aromatic (especially if you add dried tomatoes) and definitely NOT dry!

Onion Focaccia

500 g flour
42 g yeast
250 g warm water
1 egg
3-4 tablespoons olive oil
1 tablespoon sugar
1 onion
salt, peppper, basil, oregano, Rosemary and olive oil
optional: 70 g dried tomatoes


  1. In a bowl whisk together flour and salt. In an extra bowl mix together yeast with 5 tablespoon water and the sugar. Let the yeast react for 5 minutes. Cut the onion into small pieces.
  2. Next mix the yeast mix to the flour and add the egg, olive oil, onion and the rest of the water. Knead dough until smooth. Then let it react again for about an hour. Add the spices and form the bread. Spread with olive oil and sprinkle with sea salt.
  3. Preheat oven to 180°C and bake for 15 to 20 minutes. Serve warm paired with a glass of red wine.



Have fun baking!