A sourdough double cheeseburger | THE FAT CHAMOIS

Greetings cheeseburger lovers!

New sourdough hamburger buns have landed. 3oz. each. Another one of our home based baking experiments with risen doughs and fruit pulp/juice inside. Apple, pear, pineapple, banana, lemon etc.

Made with wheat flour, muscovado sugar, APPLE PULP, full-fat milk, powdered milk, egg yolks, sunflower oil, salt and sourdough starter. 24 hours, part of it in the refrigerator.

Inside we have:

• 2 beef quarterpounders, pan roasted in butter
• cow and sheep milk cheese with black truffle pieces
• a thick slice of a very juicy ox heart tomato
• green lettuce
• a whole pickle, sliced lengthwise
• mayonnaise
• salt and cracked black pepper

It was very delicious. Bun was pan toasted and you can really taste the fruity aroma inside. Muscovado sugar turned it brown.

As always a few pictures to illustrate things.

😉🌲🌲🐐🏔🌲🌲🌲🌲