Brioche Burger Buns
Wow! 3 posts in 3 weeks. This one is all white bread too. Lucy is really slipping!
Kroger had some 93% lean hamburger meat on sale this week for less than $3 a pound so we immediately started thinking about our monthly burger tradition. The weather has been moderating and the pool water temperature is getting to be a bit below body temperature if you get in before noon as it is still in the mid 100’s by the afternoon.
I tried to get Lucy to go swimming with me to get back into some kind of shape but she isn’t having any of it and just wants to sun herself in the morning sun and sleep in the afternoons. Sounds like the perfect life with someone else picking up your food, shelter and transportation costs. Guess that makes her a millennial at heart even though she is only 15 going on 105😊
I’m just glad Lucy is feeling better with more spunk since we got her on the right food. Our daughter is coming for a visit next weekend for Labor Day and Lucy will be happy to see her again so Lucy needs a bath. It’s been years since I gave her a bath but I thought I would again this week just for fun, save some bucks and remind her who the boss is around here.
My daughter wants lox from The Bagel Man who gets them from NYC. I’m going to make some with Gin, Dill, Salt, Pepper and Brown Sugar and then rinse them in some cold water and soak them for a bit in some water with la few drops of liquid smoke in it. I’ve been wanting to do this for a long time and see if I can make some half decent lox for $7 a pound instead of $27. It’s all about the bagels anyway, right? Maybe I’ll make some of them too since we can’t get SD bagels anywhere at all😊
These buns were made from a 100 g flour poolish at 100% hydration using half AP and half bread flour using 1 g of Instant yeast that I added 10 g of NMNF Rye starter too. The started was still very active after being refreshed last week. After 3 hours it had doubled. We added 46 g of bread flour, 22 g of butter, 24 g of egg, 10 g of sugar and 3 g of salt to the mix. We did slap and folds and then regular kneading to get it all mixed and the gluten developed. Then let it sit fir an hour and did one set of stretch and folds.
After resting for 20 minutes we shaped them onto 3-115g balls that we flattened and patted into flattish rounds that we thought would be the right size for 5oz hamburger patties. We put them on well used parchment paper that was on the vented tray that came with Mini Oven. We put the whole thing in a plastic trash can liner to proof.
After 45 minutes we fired up the MO to 425 F and got the dish rag into the Pyrex measuring cup that was half full of water to simulate Sylvia’s Steam. After 2 minutes on the MW on high it was steaming so we brushed the tops of the buns with an egg wash and loaded it onto the open spot on the vented baking tray and loaded the whole shebang into the MO for 8 minutes of steam.
The buns went in with the middles a bit depressed for some reason but, after 8 minutes of steam, they had puffed themselves up in the middle to loo like hamburger buns. We took out Sylvia’s steaming cup and turned the oven to 425 F convection for another 8 minutes when they browned up nicely. We brushed them with water when they came out to the cooling rack to make sure the tops would be soft.
They came out light as feather and, after slicing to toast them on the grill, the inside was fairly open too. These buns you can start to finish cooled in 6 hours which is a good thing to remember. T like that they were mildly sour and held up well to the all the piled-on goodies – bacon, caramelized Hatch green chili, onion and mushrooms, mayo, ketchup, lettuce and tomato.
This is a great grilled burger for sure and worth all the work with baked wedge fries and home made the dill pickle spears that didn’t get into a picture for some reason. We love hot dill pickles made with a split Serrano chili
The one and only, great and wonderful daughter has already ordered tilapia Baja fish tacos with guacamole, salsa and chips one night and smoked chicken thigh, hatch green chili with beans, fresh corn and green beans in the soup with the same condiments for another night.
By ordering Mexican, she is making it easy on her dad for next weekend. We are all looking forward to a fun holiday weekend. Lucy hopes you all have a good one with your family to! If it’s not a holiday for you, where ever you are, Lucy says just act like it is and all will be grand 😉 Enjoy the monsoon sunset.