pepper honey hamburger buns

Black Pepper Honey Brioche Hamburger Buns

pepper honey hamburger buns

I have a problem with store bought hamburger buns, the ones you buy in a plastic bag, the ones that fall apart by the first bite, the ones that have an insipid dull factory flavor of nothing that completely leaves you hanging and doesn’t really do your scrumptious burger justice.
You know the kind right?
A good burger, is crunchy on the outside, juicy on the inside with a good amount of flavor, you need a bun that can keep up, a bun that can endure the whole burger eating experience until the very last bite. You’re with me, I know it.

Well I’ve got you covered. Give these a try for your next cook-out and your store-bought-bun-days are over… forever….THE END


Prep time : 15 minutes plus rising 2 hrs.
Cooking time : 15 minutes
Makes: 8 large buns


INGREDIENTS:

• 3/4 C. warm water
• 1/4 C. warm milk, soy or regular. (I use Soy)
• 2 ½ tsp. instant yeast
• 3 tbsp. honey
• 2 eggs, at room temperature
• 3 tbsp. butter, melted and cooled
• 4 ½ C. Spelt flour
• 1 1/2 tsp. salt
• 1 tsp. Black cracked pepper * SEE NOTE
• 1 egg beaten for glaze
• 1 tsp. honey
• 1 or 2 tbsp. sesame seeds for sprinkling on top
* NOTE : Two ways for cracking the pepper, either set your pepper mill to the course setting or crack whole pepper corns in a pestle and mortar.

brioche hamburger buns

pepper honey hamburger buns

INSTRUCTIONS:

Mix the first 4 ingredients in a bowl and let the yeast proof for 5 minutes until frothy.
Beat the eggs and the butter together,
In the bowl of a food processor set with the hook attachment, add the flour, salt and cracked pepper and give it a stir, slowly add the eggs and butter mixture and continue with the yeast/milk mixture.
Set the processor on low and knead for 10 minutes.
Turn out the dough on a floured surface, and give it a few turns and shape into a ball.
Put into a bowl sprayed with oil and cover with oil sprayed cling film. Let rise in a warm place for 2 hours. Until double in size.
Take the dough out of the bowl and put it back on your work surface sprinkled with a little flour. Knead a few times and shape into 8 buns. Put them on a baking tray covered with baking paper. Brush the buns with the beaten egg and honey mix and sprinkle with sesame seeds. Cover the buns with cling film that has been sprayed with oil. Let rise for another 30 min.
Preheat the oven to 400 °F.
Bake the buns for 14 -15 minutes, turning them once half way. Let cool on a rack.
If using for burgers, split them in half and toast slightly on the bbq for a few minutes.
Leftover buns freeze well.

Enjoy!
Myra XO

pepper honey hamburger buns

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mexican hamburger

Mexican Corn Jalapeño Burger

mexican hamburger

Say Hola to the new Mexican Corn Jalapeño Burger. Yes, we are very excited about our Mexican Corn Jalapeño Hamburguesa. Wowsa…..
I basically put all my favourite ingredients in one place. Organic good quality meat, a 50/50 mixture of pork and beef. Taco seasoning and ground tortilla chips instead of breadcrumbs, and then topped with the best corn salad of your life! It’s made in minutes and can be eaten anytime.
I could easily have a bowl of this corn salad for dinner on it’s own it’s that good (and a little addictive if you ask me). It also adds an amazing crunch.
Off course there’s Avocado and Bacon involved, and cheese obvi. Melted cheese…
So lite up your barbacoa and grill some Mexican Corn Jalapeño hamburguesas.


Prep Time :10 mins
Cook Time :10 mins
Total Time :20 mins


Servings: 4

Ingredients;

• 1 lb / 500 gr ground beef/pork mixture
• 2 tsp. taco seasoning
• A dash of liquid smoke if you have it (optional)
• 1 egg yolk
• 1 cup natural tortilla chips, ground fine
• 1 clove of garlic, grated
• 1 or 2 slices jalapeno from a jar, chopped (these babies are hot!)
Corn Salad:
• 2 ears of corn or one can, drained
• 2 tbsp chopped coriander
• 4 tbsp mayonnaise
• 2 tbsp sour cream
• Salt and pepper
• 3 green onions finely sliced
• Squeeze of lime (just a little)
For the Burger:
• 2 Avocados, sliced
• 4 lettuce leafs
• Sliced tomatoes
• 8 slices grilled bacon
• Salsa for the buns
• 4 buns
• 8 slices sharp cheddar cheese

mexican hamburger

Instructions;

1. If you are grilling outside, place the corn in the husks on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Otherwise grill on a griddle pan indoors or use a can of corn, drained.
Remove the husks and let cool a little before removing the kernels with a sharp knife by putting the corn in an upright position and sliding your knife down the sides.
Place kernels in a bowl and add the remaining ingredients for the corn salad. Mix and set aside.
For the burgers, place the meat in a bowl and add the ground tortilla chips, seasonings and egg yolk. Mix with your hands and form 4 patties.
Grill on medium high heat for about 4 to 5 minutes on each side until cooked through (you are using pork which cannot be consumed rare). Place two slices of cheese on each burger after the first flip.
Split the hamburger buns in half and toast lightly.
Spread salsa on both sides of the bun, place lettuce leaf on top, tomato slices, avocado, the burger, bacon slices and top with as much corn salad as you can. Place the top of the bun on top and insert skewer to hold it together.
You’re going to love this Burger, I promise but….Warning! Do not serve on a first date ’cause in can get a little messy.

Enjoy!
Myra XO

Madras Salmon Burger with Devilled Mango Mayo

This is not your typical Burger, loaded with sauce, pickles, cheese, bacon , lettuce and all sorts of extra’s ….a.k.a. a bit too much.
No, this Madras Salmon Burger is a whole different story.
It is so good like you wouldn’t believe until you try it of course, which I hope you do because you will forever be grateful. I kept it simple to honour the flavour of the Salmon the best way possible. Just a little sauce for the bun and some crispy Iceberg Slaw for cool and crunch.
The trick to this burger is to chop it by hand, not in the food processor. I tried that once and the consistency wasn’t right, to pressed together. Chopping it by hand is easier than it sounds and done rather quickly. And so worth it because the texture is perfect, with a nice bite and a very juicy end result. The burgers will seem less firm than a regular burger but that’s ok, the corn starch act as a binding agent. They will firm up in the pan, have faith they will turn out perfectly.
We have been eating these a lot lately, like once or twice a week for the past few weeks and every time I mean to take a few pictures but I can’t resist and eat the Burger straight away in fear of letting it go to waste or maybe losing it’s slightly pink juicy middle.
But at last here is the recipe.

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

madras salmon burger

Servings: 4

Ingredients:

• 1 lb./ 500 gr. Salmon fillet
• 1 tsp. Madras Curry powder
• 1 tsp. Corn Starch
• 1 tbsp. chopped cilantro
• 2 Spring Onions, chopped
• a Dash of Tabasco
• Season generously with salt
• Pepper
Devilled Mango Mayo
• 1/3 cup Mayonnaise
• 1/3 cup Yoghurt
• 1/4 cup Mango Chutney
• 1 1/2 – 2 tbsp. Sambal Oelek
• Salt and pepper to taste
Ice Berg Slaw
• 1 cup finely shredded Ice Berg Lettuce
• 1 medium grated carrot
• a handful radishes, cut into match sticks
• 2 Spring onions, chopped

Instructions:

1. For the Ice Berg Slaw, mix all the ingredients in a bowl and set aside.
For the Devilled Mango Mayo, mix all the ingredients in a bowl and set aside.
For the Madras Salmon Burger, if using fresh salmon, place in the freezer for 15 minutes to firm it up bit. Then place the salmon on a cutting board and with a very sharp large knife slice it first into slices and then into small squares.
Finally start chopping it until you have very small bits left. Keep it textured though.
Place the salmon in a bowl and add the madras curry powder, corn starch, cilantro, spring onions, salt, pepper and tabasco.
Form into 4 patties.
Heat a frying pan to which you have added a little coconut oil or light olive oil. Fry on each side for two minutes on medium high heat.
Meanwhile split open the burger buns and toast until golden.
To serve, spread sauce on the bun halves, place the salmon burger on the bottom bun and the Ice Berg Slaw on top. Cover with the other half of the bun. Serve straight away.

Enjoy!
Myra XO

Chorizo Burger, Balsamic Onions and melted Manchego.

    

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I can get so  excited about hamburgers, you have no idea. I can think about it all day, day dream about it and talk about it. I try not to but I would love to, honestly.

I figured since Autumn is here I would just slip in one last Burger. The weather has been surprisingly mild here in Holland so far, so I haven’t really made the mind swap to fall foods yet.  I don’t really eat as many Burgers in autumn and winter. It just seems more like a summer food to me. So…

I came up with this burger because I am crazy about chorizo. You don’t need a lot of chorizo to get that super delicious smoked paprika flavour . I have used the dried chorizo because it’s the only one we can get here. It worked very well. Especially with the sticky balsamic onions.

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Ingredients Chorizo Burger;

1 lb ground beef, organic if you possible

4 oz. dried chorizo, skin removed

1 onion, peeled and cut in four

1 garlic clove, peeled and grated

1/2 tsp. salt

a good grinding of black pepper

1 tps. smoked paprika (spanish preferably)

1 egg yolk *

1/4 C. fresh bread crumbs

1 tbsp. chopped parsley

Extra:

1 small zucchini, sliced

Roast red peppers from a jar

4 thick slices of Manchego

4 Hamburger Buns

* I never use egg white in a burger because it makes it rubbery.

img_1744

Ingredients Balsamic Onions;

1 tbsp. olive oil

4 large onions, peeled and sliced medium thick

4 tbsp. coconut blossom sugar or brown sugar

3 tbsp. Balsamic vinegar, the darker the better

img_1748

Method Chorizo Burgers;

Cut the chorizo in small bits, put them in a food processor together with the onion and garlic and blitz a few times until small. Put the beef and the remaining ingredients in a bowl. Add the chorizo and onion mix to the bowl as well. Mix and form into 4 patties.

Put a griddle pan over the heat. Grill the burger for about 4 minutes on each side. Put the manchego cheese on the burger as soon as you flip them over.

Grill the slices of zucchini alongside the burgers.

img_1736

Method Balsamic Onions;

Heat a small frying pan and add the olive oil. When medium hot add all the onions, cook for 10 minutes of medium low heat. Add the sugar and cook another 5 minutes until dark and sticky. Finally add the balsamic vinegar and cook for an other two to three  minutes until slightly reduced.

To assemble the burgers. Toast the buns, on the bottom layer a piece of grilled pepper, then 4 slices of grilled zucchini, then the burger and then top with loads of sticky glazed onions. Serve with fries and sauces of choice. I served my burgers with Aïoli.

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Not quite what you were looking for? How about Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda  IMG_9579

NOTE: Store leftover egg whites in a container in the freezer for a wonderful Pavlova.

Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda

  • Serves 4

What time is it?…..Hamburger time.

I have probably mentioned before that I love Hamburgers, all kinds. The thing that bothers me a little bit is that items on your burger tend to slide and move as you bite. Same goes for the Bacon, it’s always gone before the rest of the burger.

So, I came up with the idea of mixing the glazed onion and fried bacon into the burger, and it worked really well…Onion and Bacon with every single bite. Are you as thrilled as I am? It was just what I wanted.

Next time I may make a pocket in the middle of the burger for the cheese, let’s see where this goes…but for now, here’s this Deluxe Burger filled with Onion and Bacon, give it a go at your next Bbq. It’ll be a hit!

Ingredients;

4 Buns, split and toasted. Store bought or home made. See  Hamburger Buns

4 thick slices cured Gouda cheese

1 lb. Organic Ground Beef

3 oz. smoked Bacon in slices, chopped

1 medium Onion, peeled and chopped fine

1 Garlic clove, peeled and grated

2 Sage leafs, chopped very fine, or just a pinch dried Sage

1 tsp. Oregano

1 tsp. Prepared Mustard

2 tbsp. Worcestershire Sauce

2 Egg yolks

4 tbsp. dried breadcrumbs

1 tsp. Himalayan Salt

Ground Black Pepper

IMG_9570

Method;

Put a frying pan over medium heat and add the bacon bits. Fry until crisp and golden. Remove and place on a piece of kitchen paper to drain and cool.

In the bacon fat fry the onion until golden. Turn off the heat. Let the onions cool.

In a bowl mix all the ingredients including the bacon and onion. Form into 4 patties.

Grill over high heat  Flip the Burgers after 3-4 minutes and cover with cheese. Continue to cook until desired doneness.

6-7 minutes medium/rare

8-9 minutes medium/done

9-10 minutes well done

Serve with lettuce, tomato, onion slices, sauces and condiments.

Enjoy!

Myra Xo

IMG_9576

Served with quick pan roast potatoes.