The Hungarian Burger 🍔
- May 7
- 2 min read
You might not believe it, but my father, Péter Lantos, was the very first in Hungary to add sour cabbage to a burger; it was actually his invention. Today, it’s known as the “Hungarian Burger”, and to me it’s the best burger in the whole wide world. ❤️🤍💚
My father owned a burger stand in the early 80s in front of the Uránia cinema in Budapest, and I’ll never forget sitting in the little burger car as a child, surrounded by the smell of sizzling patties, watching my father and grandmother work tirelessly. These are memories I’ll cherish forever. ❤️
Here’s how to make that special burger bun. 💃🏻
Ingredients:
500 g flour
20 g yeast
60 g vegan butter
250 ml almond milk (or water)
50 g sugar
1 tsp salt
1 whole egg + 1 egg yolk
A few drops of lemon juice
Method:
Warm the almond milk slightly and stir in the yeast with half of the sugar. Let it activate until foamy.
In a large bowl, combine the flour, the remaining sugar, salt, butter, eggs, lemon juice, and the activated yeast mixture. Knead well until the dough comes together. (It will be sticky, but still workable.)
Cover and let rise for 1 hour, or until doubled in size.
Divide the dough into even pieces and roll into balls. Place them on a tray, cover, and let rise for 30 minutes.
Reshape gently, then allow to rise for a few more minutes.
Brush with a double egg wash for a golden finish.
Bake in a preheated oven at 190°C for 25–30 minutes, until golden brown.
Enjoy ❤️❤️❤️
