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  • How to make Burger Buns

    Yield: 8 buns

    Prep Time: 20 minutes

    Cook: 2 hours 35 minutes


    3 tablespoons warm milk
    1 cup warm water
    2 1/4 teaspoons (1 packet) instant yeast
    2 1/2 tablespoons granulated sugar
    1 large egg
    3 cups (13.5 ounces) bread flour (do not substitute this)
    1/3 cup (1.5 ounces) all-purpose flour
    1 1/2 teaspoons fine salt
    3 tablespoons (1.5 ounces) unsalted butter, at room temperature

    For topping:

    1 large egg beaten with 1 tablespoon water
    Sesame seeds


    In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, and egg. If using active dry yeast, let the mixture sit for 5 minutes, until frothy, before continuing. Add the flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns, it’s better to be sticky than dense I promise!

    Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.

    Line two baking sheets with parchment paper or silicone baking mats. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on baking sheet, 2 to 3 inches apart. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.

    Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely. Serve or store in an airtight container in the freezer for up to one month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.

  • French Bistro Burgers

    How to make French Bistro Burgers

    Yield: 4 servings

    Prep Time: 15 minutes

    Cook: 28 minutes

    I like to make caramelized onions in the slow cooker: place 4 to 5 large onions, sliced, in a slow cooker with 3 tablespoons butter or olive oil and 1/2 teaspoon salt. Cook on LOW for 10 hours. Refrigerate or freeze the onions.


    For the burgers:

    1 to 1 1/2 pounds ground chuck (80% lean)
    Truffle salt or kosher salt
    Freshly ground black pepper
    4 slices brie cheese

    For the garlic mayonnaise:

    1/4 cup mayonnaise
    1 garlic clove, minced
    1 tablespoon fresh lemon juice
    1/4 teaspoon kosher salt
    1/4 teaspoon ground black pepper

    For finishing:

    2 cups arugula
    1/2 cup caramelized onions
    4 burger buns, toasted if desired


    For the burgers:
    Divide the meat into four equal potions. Form each portion loosely into a disk shape, making a deep impression in the center with your thumb. Season both sides of each burger to taste with salt and pepper.

    Prepare and preheat a grill, grill pan, or cast iron griddle. Cook the burgers until slightly charred and cooked through, about 5 minutes per side. If using very fresh and high quality ground beef, feel free to cook to medium or medium-rare, about 3 to 4 minutes per side. Remove the burgers from the heat and add the brie cheese. Tent with aluminum foil and allow the burgers to rest for 5 minutes, or until the juices are redistributed and the cheese is melted.

    For the garlic mayonnaise:
    Combine all the ingredients in a small bowl and refrigerate until ready to use.

    To finish:
    Top each burger with arugula and caramelized onions. Spread garlic mayo on each burger bun and sandwich the burgers. Serve immediately.

  • Chorizo Sliders

    How to make Chorizo Sliders

    Yield: About 8 sliders

    This recipe can be easily doubled to serve more. The amount of sliders it yields will depend on how big you make the patties.


    For the chorizo:
    1 pound ground pork (20% fat)
    2 teaspoons smoked sweet paprika
    1/2 teaspoon smoked hot paprika
    1/2 teaspoon ground cumin
    1/2 teaspoon dried oregano, preferably Mexican
    1/2 teaspoon ancho chili powder
    1/2 teaspoon cayenne pepper
    1/8 teaspoon ground cinnamon
    2 garlic cloves, minced
    1 teaspoon fine sea salt
    1/4 cup apple cider vinegar
    Vegetable oil, for frying

    For the garlic mayonnaise:
    1/2 cup mayonnaise
    1/8 teaspoon ground cumin
    1 garlic clove, minced
    Kosher salt and freshly ground black pepper to taste

    Pico de gallo:
    2 roma tomatoes
    1/4 cup finely diced red onion
    1/2 jalapeno, seeded and minced
    1 tablespoon fresh cilantro

    For the sliders:
    Slider buns, preferably brioche-style, toasted
    Queso fresco


    For the chorizo:
    Place all the chorizo ingredients in a large bowl and mix together with your fingers until everything is thoroughly combined. Cover and refrigerate for at least 2 hours or up to 1 week to develop the flavors.

    For the mayonnaise:
    In a small bowl mix everything together. Refrigerate until ready to use.

    For the pico de gallo:
    In a small bowl mix everything together. Refrigerate until ready to use.

    To finish the sliders:

    Shape the chorizo mixture into patties the same size as your slider buns. Cover the bottom of a large skillet with oil and heat over medium-high. Fry the chorizo patties until cooked through and browned on both sides.

    Slather the toasted buns with the garlic mayonnaise. Top with a chorizo patty, pico de gallo, and queso fresco. Serve.

    Recipe inspired by Barrelhouse American Kitchen

  • French Onion Burgers

    How to make French Onion Burgers

    Yield: 4 servings


    2 tablespoons extra virgin olive oil
    1 large onion, thinly sliced
    1/2 teaspoon sugar
    Kosher salt
    1/2 cup low-sodium chicken broth
    2 tablespoons Worcestershire sauce
    1 1/2 pounds 85% lean ground beef
    1 teaspoon onion powder
    4 hamburger buns (I used pretzel buns)
    2 cups shredded gruyere cheese
    2 tablespoons grated parmesan cheese
    Dijon mustard, lettuce, sweet potato fries, for serving


    Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring, until it starts to brown, 3 to 4 minutes. Add the sugar and 1/2 teaspoon salt, reduce the heat to medium low and cook, stirring occasionally, until deep golden, 10 to 15 more minutes. Add the chicken broth and 1 teaspoon of the Worcestershire sauce and simmer until the onion is tender and the liquid is almost evaporated, about 8 minutes.

    Preheat the broiler. Gently mix the beef, onion powder, salt and pepper to taste, and the remaining Worcestershire sauce in a bowl with your hands. Form into four 3/4-inch-thick patties and place on a broiler pan. Make an indentation in the center of each with your thumb. Broil, turning once, 5 to 6 minutes.

    Place the buns cut-side up on a baking sheet. Sprinkle with both cheeses and broil until melted, about 1 minute. Spread mustard on the buns and top with with lettuce, the burgers and caramelized onion. Serve with sweet potato fries.

    From Food Network

  • Chickpea-Brown Rice Burgers

    How to make Chickpea-Brown Rice Burgers

    Yield: 4


    2 cups cooked and drained chickpeas
    1 cup cooked brown rice
    1 shallot, minced
    1 clove garlic, minced
    2 tablespoons chopped fresh parsley
    1/2 teaspoon ground cumin
    Coarse salt and freshly ground black pepper
    2 tablespoons olive oil
    Dijon mustard, for serving
    Lettuce and any other accompaniments, for serving


    Puree chickpeas and brown rice in a food processor until a thick paste forms. Transfer paste mixture to a medium bowl and stir in shallot, garlic, parsley, and cumin. Season mixture to taste with salt and pepper. Form into four 1/2-inch thick patties.

    Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side.

    Spread mustard on each patty and serve hot with any accompaniments.

    Adapted from Whole Living January/February 2012

  • Stuffed Turkey Burgers

    How to make Stuffed Turkey Burgers

    Yield: 4 servings


    • 1 1/4 pounds lean ground turkey breast
    • 1/2 cup chopped roasted red peppers
    • 1/2 cup shredded part-skim mozzarella cheese
    • 1/4 teaspoons salt
    • Freshly ground black pepper


    Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.

    The Food You Crave by Ellie Krieger

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