BOLDER BURGER
Provided by Food Network
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine tuna, 1/2 cup bread crumbs, cheese, salad dressing, green onion and egg in medium bowl; mix well.
- Form into four patties; Place remaining 1/2 cup bread crumbs on a plate. Coat each side of tuna patties with bread crumbs.
- Heat oil in non-stick skillet over medium heat. Cook patties 3 to 5 minutes on each side until golden brown.
THE ULTIMATE BRIOCHE BUNS FOR BURGERS RECIPE
Steps:
- In a large bowl of a mixer, combine all-purpose flour, sugar, yeast, and salt.
- In a separate jug whisk together the milk and eggs.
- Pour the liquid into the dry ingredients and knead on medium speed with the dough hook attachment. (Tip: hold back a little liquid in case you don't need it all to make the dough come together)
- Once the dough comes together and there is no dry flour add in the sliced, softened butter. Continue to knead the dough for another 6-8 minutes. You will notice it is a soft, shaggy dough.
- Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover the bowl with plastic wrap (or a shower cap), and keep in a warm place for 1 1/2 - 2 hours.
- To make your Hamburgers: Divide the dough roughly into 6 (3 ¾oz) pieces. Shape each piece into a smooth ball and place it on a baking sheet lined with parchment paper to proof. This should take about 45 to 60 minutes. (Shaping the dough into a smooth ball is very important. Watch how, here.)
- Once proofed, brush each bun with egg wash and sprinkle with sesame seeds.
- Bake at 375°F (190°C) for 20-22 minutes or until they are golden brown.
- Store buns in an air-tight container at room temperature for up to 2 days. Because of the butter and eggs, they can spoil after 3 days so you can either keep them in the fridge or in the freezer for longer shelf life.
BRIOCHE HAMBURGER BUNS
Steps:
- Let the dough rise at room temperature: Cover the bowl with plastic wrap and let it rise at room temperature for 1 hour.
- Preheat the oven: Towards the end of the rising time, preheat the oven to 375°F.
Nutrition Facts : Calories 473 kcal, Carbohydrate 58 g, Cholesterol 162 mg, Fiber 2 g, Protein 12 g, SaturatedFat 12 g, Sodium 314 mg, Sugar 4 g, Fat 21 g, UnsaturatedFat 0 g
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- In the bowl of a stand mixer fitted with a dough hook, add in the flour and sugar. To one side of the bowl, mix in the dry yeast. On the other side, mix in the salt, being sure they do not make direct contact as this can deactivate the yeast.
- In a separate jug, combine the butter and milk then gently heat in the microwave just until the butter is melted and the milk is lukewarm.
- Turn the mixer on low-speed and stream in the wet ingredients, holding some back to ensure the dough does not get overly wet. Once the dough forms a ball and cleans the bottom of the bowl, knead for about 6-8 minutes. The dough should be smooth and elastic.
- Transfer the dough into a lightly greased large bowl and cover tightly with cling wrap and a tea towel. Let the dough rise in a warm place to proof, about 20 minutes.
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