5 Tbsps Velor Powder Milk, dissolved in 1 1/3 cup of Warm Water
2 ¼ tsp Yeast
2 tsps Olive Oil
2 tsps Salt
3 ½ cups of White Flour, sifted
½ kg Meat, minced
1 Egg Yolk
¼ cup of Red Onions, finely minced (the pieces must be very small, in order to melt when cooking)
1 Tbsp Goody Ketchup
1 Tbsp Goody Mustard
¼ cup of Breadcrumbs
Salt and Black Pepper, to taste
To Prepare the Dough:
Using an electric kneader, mix the warm milk with the yeast for a bit and leave it for 5 minutes; then add the olive oil and salt followed by the flour. Knead for another 5 minutes using the kneader or 10 minutes by hand.
Place the dough in a bowl greased with little oil, and cover it with a kitchen towel. Leave the dough to ferment for an hour or an hour and a half until it doubles in size.
To Prepare the Burger:
Heat the oven at 190oC.
In a deep bowl, mix together all the burger ingredients, and then shape them into small nut-size balls. Set it aside.
Divide the dough into two portions to roll them out easily, then roll out a piece of dough in the form of medium-sized rectangle then cut it into 3-cm longitudinal slices; and then wrap the meatballs with the dough slices.
Grease the oven sheet with a little oil; then stack the rolls in the sheet. Place the sheet in the oven for 30 minutes or until the meat is cooked and serve hot.