Woerle Cheeseburger "Mount Cheesy"

For the brioche buns:
Heat the milk to lukewarm and mix with the sugar, yeast, egg and butter. Place the flour and salt in a mixing bowl and mix with the milk mixture. Knead with the dough hook for 3-4 minutes to a smooth, smooth dough. Depending on the consistency, add a little more flour if the dough is too sticky.
Cover the dough and let it rise for about 30-40 minutes.
Divide the risen dough into 4 pieces and use the palm of your hand to form smooth balls. Place on a baking tray lined with baking paper and let rise again, covered, for approx. 15-20 minutes.
Preheat the oven to 180°C hot air.
Brush the buns with the egg yolk and milk mixture, sprinkle with some sesame seeds and bake for 20-25 minutes until golden brown. Let cool down.

For the ketchup:
Peel and finely dice the onion and garlic.
Heat the olive oil in a small saucepan and sauté for 3-4 minutes. Add the sugar and let it caramelize until light brown.
Meanwhile, chop the tomatoes and add to the pot. Sweat for 1-2 minutes. Salt.
Add the tomato paste, roast briefly and deglaze with a little water (approx. 50-70 ml).
Simmer gently for 3-4 minutes until it has a nice thick consistency. Leave to cool completely.

For the patties:
Mix the beef well with the mustard, salt and pepper – preferably with your hands.
Form four round patties of the same size.
Place on the hot grill (or heat some oil in a pan and add the patties). Fry vigorously on one side, then turn and continue frying on the second side over medium-high heat.
Before the meat is done cooking, place two slices of cheese on each patty and fry to the end (about 2-3 minutes), then the cheese should be slightly melted.

Serve:
Halve the brioche buns horizontally (if you like, you can toast the cut surfaces in a pan) and spread each with 1 tablespoon of ketchup.
Place a lettuce leaf and a slice of tomato on each, then cover the patty with the cheese, a few onion rings and gherkin.
Bon burger appetite!