Bonnie Stern’s secret to good burgers: a homemade bun.
WHAT’S THE KEY TO MAKING YOUR BURGERS THE BEST?
Take your burgers to the next level by making your own buns. When my kids wanted a last- minute burger feast on the last night of a long weekend, I made my own from scratch. By the time all the trimmings were prepared, the buns were ready.
The buns and burgers were such a hit, I will be baking my own burger buns from now on.
HOMEMADE HAMBURGER BUNS
Homemade buns will up your burger game. And they are easy to make. Not only are these buns perfect for hamburgers or hotdogs, they are great for sandwiches or eating just as is. This recipe makes 15 buns — freeze what you don’t need or eat.
❚ 4 cups all-purpose flour
❚ 3 tbsp sugar
❚ 1 tbsp instant yeast (sometimes called quick-rise)
❚ 2 eggs
❚ 1 1/4 cup water
❚ 2 tsp kosher salt
❚ 3 tbsp butter, melted, or extra virgin olive oil Topping:
❚ 1 egg reserved from above (plus 2 tsp water and 1/4 tsp kosher salt)
❚ 2 tbsp sesame seeds, optional (see variations below)
1. In a large mixing bowl or bowl of a stand mixer, mix together flour, sugar and yeast.
2. In 4 cup measure or bowl beat eggs. Remove two tablespoons and reserve for brushing buns before baking. Mix water, salt and butter into the remaining eggs. Add to flour and mix with a wooden spoon or with dough hook of the stand mixer until combined. Add more flour, a bit at time, if necessary to form a soft dough that does not stick to the bowl or your hands.
3. Turn dough out on a lightly floured work surface and knead 8 to 10 minutes by hand or in the stand mixer for 4 to 5 min- utes with the dough hook. Place dough in an oiled bowl, cover with plastic wrap and allow to rise one hour or until approximately doubled in size.
4. Punch dough down and divide in 15 pieces ( about 2.5 oz each). Cupping your hand, roll each piece into a smooth ball. Flatten each ball into about a 4” round. Place on a baking sheet( s) lined with parchment paper, leaving a bit of space between each bun. Cover loosely with plastic wrap and allow to rise 30 to 45 minutes until puffy and risen. Preheat oven to 350F.
5. Mix reserved 2 tbsp egg with 2 tsp water and 1/4 tsp kosher salt. Brush gently on buns. Sprinkle with sesame seeds ( or other seeds) or leave plain.
6. Bake in preheated 350F oven for 15 to 20 minutes or until an instant read meat thermometer reads 195F when inserted into the middle of a bun. Cool on a wire rack.
Variations:
❚ Use half whole wheat flour. ❚ Instead of sesame seeds use sunflower seeds, flax seeds, nigella seeds or poppy seeds.
❚Instead of sesame seeds use za’atar, dried oregano or chopped fresh rosemary.
❚ Instead of egg and sesame seeds dip bottoms and tops of buns gently in cornmeal.
Makes 15 buns. BURGERS WITH ALL THE FIXIN’S
All the fixin’s are different for everyone — these are just my current obsessions.
❚ 1 1/2 lbs ground beef
❚ 4 hamburger buns
❚ 8 to 12 strips bacon
❚ 1 cup caramelized onions
❚ 1 cup guacamole
❚ 1/2 cup smoked paprika mayo Burger Making Tips:
1. Chefs know that the flavour in meat comes from the fat. When buying ground beef look for ‘ chuck’. Lean ground beef will cause burgers to be dry and tough. Many cooks grind their own meat for burgers and usually use a combination of chuck, brisket and/or shortrib. Some butchers will offer different burger blends.
2. Do not add anything to the meat — it should have enough flavour on its own. Season the burgers top and bottom with salt just before cooking.
3. Do not handle the meat too much. Shape it into 6 oz burgers, about 4” in diameter all the while handling it very lightly.
4. Many burger experts prefer cooking burgers in a heavy cast iron skillet over barbecuing. Either way, get the pan or barbecue very hot and cook burgers 4 to 5 minutes per side for medium rare. Topping Tips:
1. Hamburger Buns don’t have to be homemade but be sure they aren’t too crusty making them hard to eat or too soft to absorb the meat juices.
2. Precook bacon in single layer on a rack set over a baking sheet in a 400F for 20 to 25 minutes or until cooked as you like.
3. Caramelized onions: Heat 3 tbsp extra virgin olive oil in a large heavy skillet. Add 3 thinly sliced onions. Cook on medium high until starting to brown. Reduce heat to medium and continue cooking 10 minutes until softened. Add 1 tbsp sugar, 1 tsp kosher salt and 1 tbsp balsamic vinegar and cook until browned and tender another 10 to 15 minutes.
4. Guacamole: Combine 1/4 cup chopped fresh cilantro with 1/2 finely chopped jalapeno and 1/2 tsp kosher salt. Add 2 or 3 tbsp fresh lime juice and the meat from one large ripe avocado. Mash together leaving mixture slightly chunky. To make ahead, cover mixture tightly with plastic wrap pressed into the surface.
5. Smoked paprika mayo: Mix 1/2 cup mayonnaise ( Hellman’s regular) with 1 tsp smoked paprika, 1/2 tsp chipotle purée and 1 tsp fresh lemon juice or to taste.
Makes 4 burgers.