Recipe: Lido Signature Burger with homemade brioche bun

Juicy burgers with fluffy, soft brioche buns and crispy potato wedges – it makes our mouths water just thinking about it. And then there’s that savoury smell… We definitely recommend trying!

Burgers in all variations have become an integral part of our food repertoire. Sometimes the cravings are so strong that only a trip to the well-known fast food giants can help. Homemade burger creations with fresh ingredients, on the other hand, taste much, much better – especially in good company. In this case, the emergency plan for cravings quickly turns into a fully-fledged dinner deluxe.

The Falkensteiner Family Resort Lido has worked on a delicious recipe for you that has already passed the taste test. Hotel guests can also look forward to a little goodie on departure, which gives the Lido Signature Burger the flavourful finishing touch 😉

Have fun cooking and tasting! By the way, the meat-free version can of course also keep up with the original. Simply use a plant-based patty or portobello mushrooms with halloumi.

Ingredients

For the brioche buns (makes approx. 8 pieces, 80 g each):

40 g cane sugar
380 g flour
21 g yeast
35 g butter
9 g salt
240 g milk

For coating:

1 egg white
1 tbsp water
1 pinch of salt
Sesame seeds (optional)

For the filling (for approx. 2 burgers):

200 g organic beef
100 g chanterelles
1 handful of lettuce
1 tomato
Cucumber slices
4 strips of bacon
2 steakhouse potatoes
2 slices of cheese
Zataar spice
Lido Salt Mix

Preparation

Brioche buns

Mix all the ingredients together and knead until the dough comes away from the bowl and is very smooth and supple. Leave to rest for approx. 15-20 mins. Shape the buns and place on a baking tray lined with baking paper. Brush with the egg white mixture (and sprinkle with sesame seeds) and leave to rise until the buns have at least doubled in size. Then bake in the oven at 200 degrees (top/bottom heat) for 20 minutes.

 

Burger

To make the steakhouse potatoes, wash the potatoes, cut into wedges and place in cold water for approx. 20 minutes. Then drain and pat dry. Mix the slices with 4 tbsp olive oil and Zataar spice and bake at 220°C top/bottom heat for approx. 30 mins. Season with Lido Salt Mix (or plain salt) before serving.

Season the organic beef with salt & pepper and Zataar spice and shape into patties. Then fry on the grill or in a pan according to your preferred doneness.

In the meantime, briefly fry the chanterelles and bacon, chop the vegetables and top the burger as desired.

Origin of the products according to our 12 farms philosophy

Eggs: Eggerhof

Flour: Meraner Mühle

Butter: Milchhof Bruneck

Milk: Mila Südtirol

Yeast: Dolomit

Beef: Wippland

Bacon: Wippland

Vegetables: Unterthiner

Potatoes: Viktor, Welsberg

Cheese: Genussbunker

Zataar spice: Weltladen Bruneck

Local chanterelles

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