[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!





[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!




[Australian nostalgia] Banana Bread

First things that come to my mind when I am thinking about my trip to Australia a couple of month ago: worst sunburn ever, most beautiful beaches I have ever seen (Whitsundays!), first time I feed a kangaroo in my life and last but not least Banana Bread!
banana bread
So when I returned to Germany (with 11 kg more luggage) my heart was overloaded by so many impressions and  my mind full of new baking ideas. It was an amazing time and I have tons of wonderful memories with fantastic people in my head! And for everybody how doesn’t like banana that much… I wasn’t a big banana fan until I tried Banana bread in Australia. But now I love it! So maybe this recipe can convince you too. For me banana bread was the perfect breakfast while travelling because you can buy it one day ahead and it still tastes fresh and luscious the next day! Together with some fresh blueberries and a cup of coffee I was perfectly prepared for the next adventure!
DSC_0853banana bread 2

Banana Bread

250 g all-purpose flour
90 g granulated white sugar
60 g brown sugar
1 tablespoon honey
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
115 g unsalted butter, melted and cooled
300 g bananas (about 3 bananas, mashed well)
1 teaspoon pure vanilla extract
TIPP:  add  100g blueberries


  1. Preheat oven to 180°C and place oven rack to middle Position.
  2. Mix butter and both sugars with vanilla extract and honey. Add the eggs one after another and add the mashed bananas.
  3. In a bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick.
  4. Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
  5. This bread can be frozen.


banana bread 3

banana bread 4
In Australia Banana Bread is served toasted with butter or jam. But as you like you can serve it with everything! When I visited a close friend of mine, Christiane,  in Sydney, we enjoyed banana bread crumbles with plain vanilla yogurt and fresh mango!
Best dessert/ breakfast/ snack ever! And by the way if you freeze the cutted bread,you can take it out of the freezer as single slices and put them in the toaster for just 2 minutes to enjoy it every morning!