BOMBA BURGERS

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Directions

• To make the dough, in a microwave-safe bowl, combine the mozzarella and butter and microwave for 1 to 2 minutes, or until the cheese is completely melted. Stir everything together thoroughly.
• Mix in the egg thoroughly with a hand mixer. Mix in the almond flour and salt thoroughly with the mixer. Work it with your hands like traditional dough, kneading it for about 3 minutes. (Note: If the dough is too sticky, chill it for an hour or overnight in the refrigerator.)
• Preheat the oven to 220°C/425°F and place a pizza stone, if using, in the cold oven. Divide the ground beef into four 120g/4 oz portions, shape into patties, and season with salt and pepper on both sides. Sauté the burgers in a large greased cast-iron skillet over medium heat for 3 to 4 minutes per side, or until medium-rare. Set aside after removing from the skillet.
• Make four 120g/4 oz balls out of the pizza dough. Place each ball on its own piece of oiled parchment paper and cover with another piece of oiled parchment. Roll each ball into a 5-inch disc with a rolling pin. 1 slice of cheese in the centre, followed by 3 slices of pepperoni, a burger patty, and 1 tablespoon pizza sauce (Note: If the dough is too sticky to roll out, shape it around the burger with your hands.) This dough is very forgiving and can be easily combined with your fingers.)
• As if making a large dumpling, fold the sides of the dough around the burger and seal it. Continue with the remaining dough circles and filling ingredients. Bake for 8 minutes, or until the dough is golden brown, on a hot pizza stone or a large baking sheet. With pizza sauce on the side, serve. Refrigerate leftovers in an airtight container for up to 3 days. Reheat for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through.
• Recipe Notes
  I lprefer to make large batches of this pizza dough to keep in the fridge for up to 4 days or the freezer for up to a month for quick meals like these burgers. It’s also great for pizza.