HAMBURGER WITH AROMATIC HERBS, MIXED VEGETABLES AND CHIPS

Ingredients

FOR THE PRE-DOUGH
Flour 65 g 
Dry Brewer's yeast 1 g 
water 50 g

FOR THE 4 BUNS 
Milk (lukewarm) 70 g 
flour  200 g 
sugar 7.5 g 
malt 10 g 
butter 15 g 
salt up 6 g 
dry Brewer's yeast 1.5 g 
water 50 g
Sesame seeds

FOR BURGERS
Minced beef 400 g 
salt to taste 
Black pepper to taste 
Dill to taste 
Chives to taste

FOR VEGETABLES
Red cabbage 100 g 
green beans 200 g
carrots 200 g 
zucchini 200 g 
water 50 g


Preparing the buns
For the pre-dough: Sift flour and yeast in a large bowl. Add a little water and knead vigorously with your hands. Create a ball with the dough and cover the bowl with film. Let stand 3-4 hours in the oven (off) with the light on. 

Then prepare the dough: in a stand mixer mix sifted flour, yeast, sugar and malt. Then add the milk and the water, both at room temperature. Then add the leavened pre-dough and knead mixture for 3-4 minutes until the dough is well amalgamated.Then use the planetary mixer hook and knead the dough with salt for about 3 minutes. Add in olive oil, continuing to knead, and the butter softened, bit by bit, until the dough is mixed and elastic.
Spread it over a board and joint the extremities for a couple of times, then form a sphere and place in the oven (off) with light on (28-30 °) for at least 2 hours. Make sure the bread is covered with the clingfilm.

Then divide the dough into 4 parts forming balls and place them on the buttered baking pan, and let rise for about an hour. 
Brush them with an egg wash and garnish with sesame seeds before baking in a preheated oven at 190 °C for 20 minutes.

Burger Preparation
On a cutting board, chop the dill and chives and mix in the chopped meat, salt and pepper in a bowl with the help of a fork. Take a cup of dough about 13 cm in diameter and put the meat inside, forming the 4 burgers.
Heat a lightly greased grill with oil and cook the burgers 3-4 minutes per side. Once ready, cut the four buns and place the hamburger as preferred. Top with cabbage (cut previously to strips and left to bathe in water), zucchini and carrots cut into julienne slices and sautéed with green beans.
Season with ketchup or sauces to taste. Serve with a plate of potatoes cut into wedges and baked or fried in a frying pan.