Hamburgers with Yeast Buns

Mix warm milk with water. Dissolve yeast and sugar in the mixture, let it sit for 5 minutes.

Add olive oil, salt, and egg. Gradually add sifted flour while kneading the dough.

The dough should be soft and slightly sticky — this will make the buns airy. Transfer it to a pan greased with oil, cover with a lid, and place it in a warm place for 1 hour.

When the dough has risen, transfer it to an oiled table. Oil your hands as well — do not use flour anymore.

Divide the dough into 8–9 balls. Line a baking sheet with oiled paper, arrange the buns on it and gently flatten them with your hands, giving them a neat shape.

Cover with film and let it rest for 10–15 minutes. Preheat the oven to 200 degrees.

Press the buns lightly once more, brush with beaten egg, and sprinkle with sesame seeds. Place in a warm oven and bake until golden brown.

Remove the baked buns from the oven and cover with a napkin, setting aside.

Mix ground beef with an egg, salt, and pepper to taste. If the mixture turns out too wet, add a little breadcrumbs.

Form round flat cutlets — make them slightly larger in size, as they will shrink a bit during frying.

Fry the cutlets on a grill pan or regular pan with a small amount of oil until cooked through.

Cut the buns in half lengthwise. Spread mayonnaise on both halves.

Place a lettuce leaf, a slice of tomato, a patty, some ketchup, and a slice of cheese on the bottom half of the bun. Cover with the second half of the bun.