Yayeeee!! First post of 2017!! I have an excite about it! And today, I've rustled up some burger buns.
My bread phase is still alive and kicking after the Christmas period, and myself and my companion thought we'd have some nice lamb burgers. We went to a concert this week, and had planned to stop by Dublin's Eddie Rockets restaurant to have some fine American diner food, but we hadn't timed it well enough. So, the day after we thought we'd make some burgers and chips: he made the lamb mince burgers, and made the buns.
This isn't so much as recipe as an idea for something to do with this dough recipe that I used to make the iced buns. It's a super soft dough, which is firm enough to use for brioche style burger buns. The crumb is firm and strong enough to hold a meat patty, but still soft and fluffy, like an edible pillow.
The difference is this time I used half the quantity of the original recipe, and instead of rolling the dough into fingers, I divided the dough into six equal balls and flattened them to about half an inch (1 centimetre) thick. I lightly greased and floured a flat tray, placed the dough pieces on the tray in a 2-1-2-1 pattern to they'd have soft corners, then allowed to proof until doubled in size. I preheated the oven to the same temperature as the original recipe, brushed each bun with egg wash and sprinkled with sesame seeds. I baked them for 15 minutes, turning the tray through 180 degrees halfway through cooking, until they were golden and brown.
These buns are best eaten on the day they're made, when fully cooled. The next day, they can be eaten as sandwiches. They day after, they can be eaten as toast. But after that, they're best as dog food. I wish I had taken some pictures of them as hamburger sandwiches, but it was night time and the photos didn't come out very well.
If one were to use the full recipe quantity, this would make 12 buns suitable for quarter-pounder meat patties, or 24 buns or slider burgers, which would be super cute and adorable. If you don't like sesame seeds, you can leave them off, or you could also use poppy seeds. I'd personally love to find some black sesame seeds for next time.
I bought a packet of sesame seeds from Lidl, and they had 100 gramme bags. So now I have a load of sesame seeds in my companion's cupboard. If anyone has suggestions for recipes that need lots and lots of sesame seeds, I'm all ears!
This time last year: Rondos: Almond "Fingers" (Wheat Free with a Dairy Free Option)
This time in 2015: Something Savory: Chicken and Ham Pie (Wheat Free)
This time in 2014: Oatie Biscuits (Wheat Free)
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