Spring Burgers

2hr 10m
Preparation/cooking time: ca. 50m + Allow to rise: ca. 60m + Bake: ca. 20m

For 8 pieces

Nutritional Information

Contains 421 Kcal


  • 300 g wholemeal spelt flour
  • 1 tsp. salt
  • 50 g walnuts, coarsely chopped, roasted
  • 0.5 cube yeast (approx. 20 g each), crumbled
  • 2 tbsp. walnut oil
  • 2 dl milk
  • 1 tbsp. coarse-grain mustard
  • 180 g crème fraîche
  • a little pepper
  • 1 bunch chives, finely chopped
  • 1 bunch flat-leaf parsley, finely chopped
  • 70 day-old white bread, soaked, well pressed, finely chopped
  • 0.5 tbsp. herbal wine vinegar
  • 1 eggs
  • 450 g minced meat (beef)
  • 1 onion, finely chopped
  • clarified butter to fry
  • 1 bunch radish, cut into thin slices
  • 15 g onion sprouts

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  • Mix all the ingredients with the yeast in a bowl. Add the oil and milk, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until double in size. On a surface lightly dusted with flour, roll out the dough to a thickness of approx. 2 cm.. With the aid of a cutter (approx. 6 cm Ø) or glass, cut out 8 circles. Dust the bread rolls with a little flour, then press in notches all around with the pastry horn. Place the bread rolls onto an oven tray lined with baking paper.
  • Bake Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Cool the bread rolls on a cooling rack.
  • Thoroughly combine all the ingredients.
  • Knead the bread and the remaining ingredients and a little pepper very well by hand. Divide the mixture into 8 portions and, with wet hands, shape into burgers.
  • Heat the clarified oil in a non-stick frying pan and reduce the heat. Fry the burger for approx. 3 mins. on each side.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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