Not so long ago, I decided to take part in a popular in Russia culinary competition in Instagram. The first task was to prepare a burger, and I’ve just been about to try to make him home. Now I can proudly say that the burger was excellent!
Firstly, I discovered a very successful recipe for buns. Surprisingly, the dough includes milk and eggs. Before this I was convinced that for a hamburger you need buns made of the simple dough with flour, water & yeast. But I was wrong, buns will be much tastier and more beautiful with these additional ingredients!
Secondly, it is caramelized in stout onions. You can not imagine what flavors were in my kitchen during cooking. To be honest, I used a little less stout than indicated in the recipe – I should have tried it! In any case, this did not affect the final result, except that it was definitely more fun to cook☺
And the main thing, of course, is meat! When I was in the cooking classes, one student shared the secret of how to make chopped steak more juicy and tastier – just add finely chopped bacon to the beef. This lifehack really has a positive effect on the taste of meat. Take a note)
At first I’m going to make a Blue Cheese sauce for the burger, but eventually changed my mind and just added pieces of cheese with blue mold. In my opinion, it is already so smart and very well blended into the taste of the dish.
Note that the amount of ingredients for the dough is calculated for 12 buns (per 1 egg), the remaining ingredients are given for 3 burgers. if you wish, you can freeze the buns for future use but they are so good that disappear instantly without any filling!
- 400 g All-purpose flour
- 250 g Milk, warmed to 40°C
- 1 Egg, room temperature + 1 for egg wash
- 35 g Butter, room temperature
- 1 Tsp Instant dry yeast
- 1 Tbsp Granulated sugar
- 1/2 tsp Sea salt
- Sesame seeds, to sprinkle on top
- 1 Sweet red onion, sliced
- 250 ml Stout
- 1 tbsp Vegetable oil
- 1 tsp Whole grain mustard
- 270 g Ground beef
- 90 g Bacon
- Sea salt & peppers mix to taste
- 4 Bacon strips
- 30 g Butter
- 80 g Blue cheese
- Combine warm milk, eggs, yeast, sugar and stir until sugar is dissolved.
- Mix in the flour combined with the salt.
- Add the butter and knead ~5-7 minutes until the dough ceases to be greasy and comes off from the walls of the bowl.
- Let it to rise in a warm draft free place until doubled in size covered with a clean kitchen towel (~1,5-2 hours). After the first rising punch down the dough. Repeat if nessesary.
- Split into 60 g pieces and shape each piece into a ball, tucking the ends underneath until the top surface is round. Place them on a parchment lined baking sheet about 5-7 cm apart. Press on top to make them more flat and cover the dough patties with a clean kitchen towel and allow to double in size about 20 minutes.
- Whisk the egg with a fork and brush each risen bun with the egg wash. Sprinkle with sesame seeds if desired.
- If you would like, make a criss-cross incision on top of your buns with a knife or a blade.
- Bake in preheated to 200°С oven until golden brown ~20- 25 minutes. Remove from oven and allow to cool completely. Place in a plastic bag until ready to use.
- Chop the onion into thin slices.
- Heat the oil in a pan over medium heat.
- Add the onions and sauté until tender, about 5-7 minutes.
- Add 1/3 part stout, cover and simmer until the liquid has mostly evaporated, stirring occasionally, about 15 minutes. Repeat two more times.
- Remove from heat and mix in grainy mustard.
- Chop bacon into small cubes. Mix in a ground beef.
- Add salt and pepper. Use your hands to mix it all together. Separate the meat mixture into 3 equal portions and form into a patty.
- Heat a large cast iron skillet or grill pan over medium heat. Drizzle the oil in the pan. Cook burgers about 3-5 minutes per side, or until desired doneness.
- Cook the bacon in a pan and set it aside on paper towels to drain.
- Cut 3 buns horizontally along the middle and brush melted butter over the cut sides of both halves. Place the bun halves cut-side down into the hot skillet or grill pan. Toast, without moving, until both cut surfaces turn light golden brown.
- Place some arugula on the bottom half of the bun, then place the burger, caramelized onion, blue cheese and fried bacon. Cover the bacon the upper half of the bun and, if necessary, fasten the burger with a skewer.
- There is little salt in buns dough because the burger filling will be quite salty, so if you make buns not for burgers, but for tea, for example, add half a teaspoon of salt.
- If not using right away, freeze prepared burger buns in a ziplock bag. Microwave each bun for about 15-20 seconds to thaw.
- Bon appetite!
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