{Cooking for 2}: Burger Nights
The years have fleeted by since my last attempt at a recipe post. However, due a change of circumstances, cooking has become more a viable option for me due to my 'dietary restrictions' (preferences more likely), and in order to make ends meet, sometimes one has to pick up the ole' whisk and ladle and get down and dirty.
In this edition of #SSkitchendisasters, S and I made our first attempt at our most critical subject, the ultimate burger, making everything from scratch in our tiny and insanely steamy kitchen. And this is what we came up with: Beef patty, caramelised onions, rocket, blue cheese sauce on homemade brioche buns. All this flanked by a side serve of chunky crisp spam fries and Sriracha mayonnaise.
Raising our bottles of Aspall's Imperial Cider to our lips, we ate like kings, lavishing in all the love on the plates. Then we tucked into the Hokkaido Cheesecake that I had slaved over earlier and peace was restored.
Recipe for the Brioche Burger buns are below in the case you want to go the extra mile in recreating your own Burger Night. Give it a go!
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Brioche Burger Buns
makes 12
2tsp (7g) Dried Yeast
1/3 cup (80ml) Warm Milk
2 Tbsp Caster Sugar
2 Cups Strong Plain Bread Flour
1/4 tsp Salt
3 eggs, lightly whisked
120g Butter, softened, cut into 2 cm pieces
1 egg yolk whisked with 2 tsp milk
1 tbsp sesame seeds
- Whisk together the dried yeast, warm milk and 1 tbsp caster sugar
- Set aside for 5 minutes till light and frothy
- Combine the flour, salt, remaining sugar in a mixing bowl and mix properly
- Pour in the yeast mixture with the flour mixture in a stand mixer with a dough hook. Mix well.
- Make a well and in the center and pour in the whisked eggs in the center.
- Work the dough for 5 minutes at low speed till gluten develops.
- Incorporate the butter cubes slowly.
- Place the dough in a well oiled bowl. Cover and place in a draft free zone and allow to proof for 1.5hrs or till it double in size.
- Preheat the Oven to 190 Degrees Celsius.
- Divide the dough into 12 pieces (approx 50g each).
- Roll out and shape the dough on a floured surface and place on baking tray.
- Allow the dough to rise for 1hr or till double in size.
- Egg wash with yolk and milk mixture and sprinkle liberally with sesame seeds.
- Bake for 15 minutes till golden brown and a tapping on the bottom of the bun reveals a hollow sound
P.S. there might be new in the pipelines soon about baking classes held by your truly. So stay tuned for finalised plans!
Till then. Happy Hump Day Folks!
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