Place in a mixing bowl 155 g flour (sifted), 30 g pumpkin seed flour, 40 g milk powder and 5 g salt. Mix them all together thoroughly.

Let the fresh yeast rise with the powdered sugar in 140 ml warm milk.

Once the yeast has risen, add it to the flour mix, together with the raw egg yolk.

Start to mix the ingredients of the dough, adding 2 spoonfuls of rapeseed oil. Knead it for 4-5 minutes. When it is done, sprinkle the dough with a little more flour, cover it with a foil and let it rise double its size in a warm place.

When the dough has risen, cut it into four even parts on a lightly floured work surface. With your palm, smoothen each piece into a disk shape and fold the edges of the dough to the middle. Finally, turn over the buns with their smooth side up.

Brush off the surplus flour from the buns, and spread them with the remaining 10 ml milk. Let them rise for 20 more minutes in a warm place.

Bake the buns in a convection oven preheated to 180 °C, in about 25 minutes and then give them time to cool.

Mix the ground beef (if possible, buy meat that contains 20-30 % fat!) together with 5 g salt and 2 pinches of pepper. Divide it in four parts and shape them into balls.

Place each meat ball in between 2 foils, separately, and flatten them into disk shapes with the bottom of a plate.

Bake them in a coated pan or on an iron plate. If you see the need, sprinkle some more rapeseed oil on them.

For the mayonnaise, put the walnut oil, the linseed oil, the hazelnut mustard and the apple balsamico in a blender, together with a pinch of pepper, the remaining 2 g salt and the boiled egg yolk. Make sure that all ingredients are of the same temperature or else the mayonnaise will not get creamy enough. In our experience, ingredients straight from the fridge make for the best consistency.

Blend the ingredients for 10-15 seconds until they reach mayonnaise consistency.