Hamburger with Cottony Dough

Mix all the burger meat ingredients until the meat is well combined with the rest of the ingredients

Shape the burger meat into patties (first roll it into large balls, then press them with the bottom of a plate, for example, to give them a round patty shape)

Place them in the refrigerator for at least 1 hour before frying so they firm up and do not fall apart during frying

After the time has passed, add the 3 cups of flour, oil, and milk powder and start kneading until the dough comes together well and you get a smooth dough

Shape it into a ball, then leave it covered for 5 minutes

After that, roll each dough ball out with a rolling pin to a thickness of 1 cm, place a slice of cheddar cheese on top, then a grilled or fried burger patty, then a sprinkle of mozzarella cheese, and fold the edges of the dough over each other to get a large dough ball stuffed with burger and cheese

Press the balls from the top so the surface evens out and place them on a baking tray greased with a little oil

Let them rest for half an hour, then brush the top with the egg mixture and sprinkle with sesame seeds

Bake in an oven preheated to 200°C until the buns are cooked through and browned on the bottom, then brown them for 5 minutes from the top

Serve immediately as soon as they come out of the oven with French fries and coleslaw with mayonnaise

Click the link for the coleslaw method Cabbage Salad with Mayonnaise

Prepare the dough in two stages. First, put only 2 cups of flour with the sugar, yeast, salt, and lukewarm water and mix well, then set aside for 10 minutes until the yeast activates