In the mixing bowl add 1 cup of wholemeal flour, 0,5 cup of strong bread flour, salt, yeast, one egg, baking powder, honey abd rapeseed oil. Stirr all the ingredients in the stand mixer with the hook attachement. This could be done by hand as well if mixer is not available. Add warm water (40 ° Celsious) mixing the dough at the same time. Slowly add remaining flour until the dough forms one ball.
Knead for 5 to 7 min using just eanough remaining flour to help kneading
Place the dough in oiled bowl and leave it covered with cling film or cloth in warm place for 1, 5 hours or until it double the size.
Portion the dough in 4 equal balls. On the roasting tray lay the baking paper sheet and place the dough balls leaving enough space between them to grow.
Whisk an egg and splash of milk. Using the pastry brush cover the dough balls with the mixture.
If baking on BBQ use the indirect heat method with the lid closed on 200 ° C. Bake for about 12 min.
If using oven bake them on 200 ° C for 12 min
When the buns are nearly ready and have that golden colour brush them with melted butter and sprinkle with sesame seeds. Bake them further to achieve that light brown /brown color.
In a small pot bring water to the boil. Cook the sweetcorn for about 10 min.
Finish the sweetcorn directly on the BBQ (medium/high heat) 3 min from both sides to get that chargrilled flavour.
Dice the onions, pepper and chilli finally. Using a knife cut the kernels of the cob
In a small pot or a pan heat up little bit of olive oil. On a low heat sweat off onions, peppers and chilli. Add sweetcorn and cover with water. Add vinegar, lemon juice and add arrowroot. If consistency is to runny add more arrowroot if its to thick add more water. Check seasoning. Ser aside and cool down
To make beef patties chop finally onions, garlic and thyme.
On a low heat in a small pan or pot heat up little bit of olive oil. Sweat off onions, thyme and garlic. Cool it down
In a bowl mix mince, onion powder, mustard, salt, onions garlic and thyme
Using a hand mix it all together really well. Divide the burger meat into 4 equal parts
Shape them into required size. Ideal would be to have a width of the burger bun
Cut the sweet potato into a shape of a fries. Coat them with olive oil, salt, garlic and paprika. Place them on a roasting tray on the bbq indirect heat (220 °C)
Prep garnish for the burger. Slice 1 cm thick ring from the middle part of the white onion. Brush with olive oil from both sides. Cut thick slice of tomato. Wash the baby gem leaves
On a medium to high heat start cooking your burger. Cook directly on Bbq for about 5 min from both sides. Toast the bap and cook the onion rings from both sides. Towards the end of cooking sprinkle with cajun seasoning.
Assemble the burger. On the bottom part of the bap place the lettuce leaves, then tomato and onion. Finally place the burger and pour about 2 tbsp of relish over. Serve it with sweet potato fries
