For the burger buns, put the flour and salt in a bowl, mix and set aside. Mix the water together with the milk and sugar and dissolve the yeast in it.
Now add all the ingredients to the flour and knead into a soft dough by hand or using a food processor for 5-8 minutes. This should be soft, but should come away from the edge of the bowl. If necessary, add a little more flour. Cover and let the dough rise in a warm place for about 60 minutes until it has doubled in volume.
Place brown and black sesame seeds in a small bowl and mix together. Set aside.
Now place the dough on a lightly floured work surface and knead briefly again by hand. Now cut out 10-12 pieces of dough, each 100 g. Shape these into a ball one after the other. Place the dough balls on two baking sheets lined with baking paper and press flat with your hand. They should have a diameter of around 10-12 cm. Now cover and let rise for another 60 minutes.
Preheat the oven to 200 °C top/bottom heat. Mix the egg yolk with the milk, carefully brush the buns with it and then sprinkle generously with the sesame mixture. Bake on the middle shelf for 15-20 minutes until golden.
For the patties, put the minced meat in a bowl, Ankerkraut Add burger spice and knead by hand for 2-3 minutes. Now form 4 patties of around 200 g each (slightly larger than the buns).
For the chutney, peel and finely dice the onion, peel and finely chop the garlic. Wash and clean the peppers and cut them into cubes about 1x1 cm in size. Peel the mango and also cut the pulp into 1x1 cm cubes. Put the clarified butter in a pot and heat it up. Sauté the onion cubes in it for about 2-3 minutes until translucent. Then add the diced peppers and fry for 5 minutes. Add the garlic and stir in.
Now sprinkle the sugar over it and let it caramelize a little. Deglaze with vinegar and simmer covered for 2 minutes. Then add the mango cubes, season with a little salt and simmer uncovered for 10 minutes. Season the chutney with sugar, salt, pepper and, if necessary, vinegar and set aside.
For the herb mayonnaise, put the mayonnaise in the container of a speed chopper, roughly chop the herbs and add them. Mix until the desired consistency is reached.
To finish, heat the clarified butter in a pan, fry the patties vigorously on one side, turn them over and place a slice of cheese on each. Fry until the cheese has melted. Meanwhile, spread four buns cut open with a little butter and fry them in the pan with the cut side down until crispy. Now spread some mayonnaise on the lower part of the bun, top with baby spinach, add the meat, some chutney and the lid on top. Complete!
TIP: Pack the remaining buns airtight immediately after they have cooled and freeze them for next time. Store the remaining chutney airtight in the refrigerator and consume within 2-3 weeks.
