Step 1

Add 1 cup warm water to a small bowl. You want to make sure the water is NOT hot or it can kill the yeast. Add 1 1/2 tablespoons yeast and gently mix (use a chopstick). Let sit for about 10 minutes.

Step 2

While the yeast is activating, in a separate large bowl, combine the flour, salt, sugar, and 1 more cup warm water. Once you can see that the yeast is activating, add the yeast mixture to your flour mixture and combine all ingredients. I prefer to mix it by hand.

Step 3

Knead the dough until it is no longer sticky (about 3-5 minutes). Add 1 tsp of additional flour at a time if needed until it's no longer sticky (a bit of stickiness is okay and can be remedied after the rise).

Step 4

Form dough into a ball and let sit in bowl covered by a cheesecloth or lid to rise and double in size (about 45 minutes).

Step 5

Dice onion, jalapeno/chilis, cabbage, and shred cheese.

Step 6

Heat a large skillet on low-medium heat with 2 tablespoons olive oil. Add diced onion, cabbage, 2 lbs. of ground beef, any peppers or chilis, and salt and pepper. Break apart the ground beef to avoid clumping as it cooks. Cook for 10 minutes and then decrease heat to low (covered). If you're skillet isn't big enough you can use a large pot (5 qt.)

Step 7

Continue cooking for about 10 more minutes or until meat is cooked and vegetables are softened. Drain excess liquid (saving for other dishes because it's delicious).

Step 8

Preheat oven to 350℉ using middle rack.

Step 9

Melt butter for brushing on top of buns after bake and line a cookie sheet with parchment paper.

Step 10

Knock down dough and portion into 12 pieces. Take out 1 piece at a time, keeping the remainder in the fridge (they will likely stick back together some).

Step 11

Lightly flour work surface to roll out dough.

Step 12

Roll out dough ball to about 7" in diameter, keeping edges slightly thinner and the middle thicker. Layer 1/4 cup meat mixture, 1/2 cup cheese, and another 1/2 cup meat mixture. This ensures that the cheese won't be on the bottom and soak through and make a soggy bottom.

Step 13

(See images above in narrative) Pinching dough at opposite sides of the dough, gently stretch the dough and pinch ends together at the center. With one hand pinching the center together, gradually work your way around repeating this process. Once you have sealed off the burger, flip over so seal is face down and gently rock the dough under your palm to seal the burger..

Step 14

Place burgers 1 at a time on a baking sheet lined with parchment paper. Repeat until you have 6 burgers to bake at a time.

Step 15

Bake at 350℉ for about 30 minutes or until golden brown. Keep an eye on them around 20 minutes but you want the bottoms to be browning as well which takes a bit more time. Remove from oven and leave on tray for a 5-10 minutes before transferring to another surface to allow them to reabsorb some moisture.

Step 16

Repeat process with remaining 6 dough balls to bake 6 more burgers. Use a second cookie sheet or a pizza stone. I wouldn't recommend using the same cookie sheet as the first batch because you need to let the first batch rest and you don't want to put the 2nd batch on a hot cookie sheet (this would affect the rising and you might get very large and overproved burgers.

Step 17

Enjoy with hot sauce.