I’m craving a good burger tonight, my family and especially my husband enjoy a good burger. We even go to Spur on Mondays for their two for one special. We didn’t go this Monday, come to think of it, maybe that’s why I’m suddenly craving a burger.
Anyway, I’ve been so lucky with my nemesis, flour, lately. I want to see how far my luck will go. So I’ll make my own burger bun, obviously I bought some from the supermarket as a back up plan. I’m not that cocky :).
Dinner tonight: Bacon and lean beef burger on a homemade bun, mayo sauce and pickled horseradish.
The recipe for the bun is adapted from the blog: http://www.thefrugalgirl.com
What do you need? Serves 4
For the bun
- 400g wheat flour
30ml olive oil
2/3 tsp salt. – 30g sugar
1 1/2 tsp of yeast
For the burger
- lean beef mince meat
2 eggs. – 3 slices of bread made into crumbs
veggies- spring onion, half an onion, 1 tbs garlic, red and yellow pepper, carrot
herbs- coriander and mint leaves from my roof top garden
spices- salt & pepper, cinnamon, paprika, cayenne, coriander powder, nutmeg
The pickle- horseradish, rice wine vinegar, sugar, pickling spices.
The mayo sauce- mayonnaise, tomato sauce, mustard, cinnamon, salt & pepper.
- The homemade bun: Mix 280g of flour with 1 1/2 tsp of yeast in a bowl. Meanwhile, in a pot on the stove at low heat, pour in the milk, oil, sugar, salt. When it starts to boil, add onto the flour/ yeast mixture. Combine well, then add egg, mix and pour out on to clean floured surface. Combine and knead the dough making sure it’s soft for 3-5 min. Then back on to bowl, cover with a dry cloth and place in a warm place. Use oven if your house is cold, turned off of course. Leave to rise for 30-45 min, should almost double in size.
After resting, place back on to floured surface and make round balls, depending on how big you want your buns to be. 🙂 That sounded wrong.
Technique: outside edges in and rough side down. And place on baking tray with baking paper.
Remember to grease the tray with a bit of oil, to avoid the paper burning. Place the dough back in a warm place for 30 min.
Then place in a preheated oven at 190 deg for 45 min for medium sized buns. After 30 min, increase heat to 230 deg, for them to brown nicely and finish cooking.
Then take out and cool. They look so good and that smell of freshly baked bread; so comforting.
- The picked horseradish: in a small pot, pour in 75 ml rice wine vinegar, 2 tbs of sugar, 50 ml white wine, 1 tbs pickling spices. Let it come to a boil, then simmer for at least 30 min.
- The burger: Combine finely chopped; half onion, spring onion, quarter red & yellow pepper, garlic, carrot for texture, coriander and mint leaves. Mix with beef mince, 2 eggs, and crumbled bread( with food processor). Season with 1 tbs ; nutmeg, cinnamon, paprika, cayenne, salt, pepper. Combine well and mould into balls then flatten, make sure it stays intact. Rest in the fridge for a least 10 min.
Then pan sear until brown in olive oil, then finish cooking in the oven for 15-20 min for medium rare to medium. For medium sized burgers. In 15 min, top up burgers with slices of cheese and let it melt for a few min.
- The sauce- Combine 2 tbs of mayonnaise with 1 tbs of tomato sauce ad mustard. Season with 1/3 tsp of cinnamon, salt & pepper.
The bacon- make crispy bacon in a hot pan with a drizzle of olive oil, season with pepper.
Build up the burger, with the sauce over the bun then the bacon, then the burger patty. On the other half of the bun, layer the sauce, greens and a fresh tomato sprinkled with aromat.
And Bon Appetit! 🙂 !
The different textures within and outside the patty. The citrus tones from the pickle, the freshness of the greens and tomato, the sweet and savoury bun. One word: Yummy :)!
I’m very proud of my plate, another battle against flour won!