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Herbstlicher Burger mit Rotkohl & Kürbis Bun

Original in German

malteskitchen.de · 2017 · 4

Against 143 hamburger bun recipes

More salt than 95% of recipes and less fat than 90%.

See how all 143 hamburger bun recipes compare →

Get the method at malteskitchen.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.

  • More salt than 95% of recipes: 2.6% of the flour weight against the typical recipe's 1.8%.
  • Less fat than 90% of recipes: 5.1% of the flour weight against the typical recipe's 10%, about half as much.
Liquid: 56%, 53rd percentileFat: 5.1%, 9th percentileSugar: 7.5%, 64th percentileEgg: 19%, 70th percentileSalt: 2.6%, 97th percentileYeast: 1.3%, 37th percentileLiquidFatSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (32)

  • 530 g Diamant Mehl Typ 550530 g
  • 20 g frische Hefe20 g
  • 1 Ei Größe M + 1 Ei Größe M≈ 50 g
  • 200 g Schmand200 g
  • 180 g Kürbispüree180 g
  • 80 ml warme Milch≈ 83 g
  • 1 EL Ahornsirup≈ 20 g
  • 2 EL Olivenöl≈ 27 g
  • 1 EL Sahne≈ 15 g
  • 8 g Salz8 g
  • 600 g Schweinhackfleisch (mind. 20% Fettanteil!)600 g
  • 1 EL Senf≈ 15 g
  • 1 Ei Größe M≈ 50 g
  • 2 EL Semmelbrösel≈ 30 g
  • 1/2 Bund Schnittlauch (fein gehackt)n/a
  • 1/2 Bund Petersilie (fein gehackt)n/a
  • 1 EL Thymianblätter (gehackt)≈ 15 g
  • 1 gestrichener TL Salz≈ 6 g
  • 1/4 TL gemahlener Pfeffer≈ 1.2 g
  • 1/4 TL Kreuzkümmel≈ 1.2 g
  • 1/4 Rotkohl (Strunk entfernt und in Streifen geschnitten)n/a
  • 1 gute Prise fein gemahlener Kümmeln/a
  • Saft und Abrieb 1 Bio-Orangen/a
  • 1 EL Apfelsaft≈ 15 g
  • 2 TL Apfelessig≈ 10 g
  • 1 EL Kokosblütenzucker (oder brauner Zucker)≈ 13 g
  • Salzn/a
  • 2 kleine säuerliche Äpfel≈ 364 g
  • 1 rote Zwiebeln/a
  • 1 TL Honig≈ 7 g
  • Zitronensaftn/a
  • weißer Balsamicoessign/a

flour 530 gbatter 2258 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 143 recipes. Shaded: the middle half. Tick: the median.

  • Liquid56% · 53rd percentile
  • Fat5.1% · 9th percentile
  • Sugar7.5% · 64th percentile
  • Egg19% · 70th percentile
  • Salt2.6% · 97th percentile
  • Yeast1.3% · 37th percentile

Oven

Temperature
400°F / 205°C
median 375°F
Time
20 minutes
median 15 minutes

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