INGREDIENTS

INSTRUCTIONS

For the baps:  Mix flour, yeast, salt and sugar in a bowl. Add mik and
water and mix  in with fingers. Turn onto floured board and knead for 5
minutesuntil  dough is soft and elastic. Put dough back into bowl and
cover with a  damp tea towel. Leave until doubled in size (about 1
hour). Knock  dough back and divide into about 10 portions. Shape each
one into  around ball, then flatten out like a bap. Put onto baking
trays,  leaving plenty of room for them to rise. Leave to rise until
doubled  in size (about 30 minutes). Press your thumb into the centre
of each  bap (this will make the surface flattish, rather than domed).
Brush  with beaten egg and scatter over samsmw seeds. Bake in a hot
oven at  220øC/425øF/gas mark 7 for 15 minutes. Put on a wire cooling
rack  and cover with a dry tea towel. This will help to keep them sot
rather than crusty.  For the burgers:  Chop the onion finely. Heat a
non-stick frying pan and spray with  oil. Saut onions over a gentle
heat until transparent. Add crushed  garlic.  Break up minced beef with
a fork in a bow. Add the sauted onions,  beaten egg, breadcrumbs, salt
and pepper, chilli powder and tomato  sauce. Mix together and squeeze
with your hands. If the mixture feel  very wet at this stage, add more
breadcrumbs.  Divide into two and shape into burgers on a floured
board.  Heat a nonstick frying pan and spray with oil. Fry burger for 5
minutes on each side.  To serve:  Slice the baps and insert the burger,
adding sliced gherkins, American  mustard and tomato ketchup as
required. Garnish with salad for a  nutritionally balanced meal.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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