I make this burger quite often so I thought it would be much easier for me to prepare some for a bloggers meet up last week. The bun and meat actually made ahead of time that sitting in the freezer until I need it. I'm so sorry to Edith as I didn't make extra for her family members. So I post up this recipe here for your reference and for any bloggers that you had tried and like it. Please feel free to make it and remember to make a big batch to freeze it so that you could have homemade hamburger in no time whenever you crave for it. Cheers!
Recipe for the patties:
250g minced pork
250g minced beef
Recipe for 8 buns (approximately 60g for each dough or make more into small little buns):
250g minced beef
1 big onion, peeled and finely chopped
Olive oil
1/4 teaspoon of cumin powder
1/4 teaspoon fennel powder
1/2 teaspoon coriander powder
some sea salt and ground black pepper
a handful of freshly grated parmesan cheese
a tablespoon Djon mustard
1/2 beaten egg
80g fresh wholemeal breadcrumbs
- Fry the onion with some olive oil in a pan for few minutes until softened. When the onion completely cool down, mix it to the meat.
- Add the rest of the ingredients and half of the breadcrumbs and mix well. (if the mixture is too sticky, add a few more breadcrumbs)
- Shape the meat into the size you like and place on a tray with greaseproof paper.
- Sprinkle some bread crumbs on top of each burger and press down gently. Chilled in the fridge for 3-4 hours or in the freezer if not using it immediately.
- Fry the burger in a little oil on medium high heat for few minutes, depending on the thickness of the meat.
To assemble the burger, spread some salted butter on the buns and grill it on a griller or pan fry for a few minutes until it slightly turn crisp.
For big burgers, make it into 8 buns and 8 slices of meat or like the party mini burger 20 buns and 20 slices of patties. Some
above pictures shown are big burger in 4 inches diameter size whereas some pictures shown are small in 2 1/2 inches diameter size just like the mini burger sit on my hand. I normally make the buns first then the patties. So that the patties had got the same size with the bun and can be fixed nicely between the buns too as I hardly estimate what size of the dough will expand after proofing.
210g bread flour / 56g plain flour / 20g milk powder / 42g
caster sugar / half teaspoon of salt / 6g yeast / 30g beaten eggs / 85g water / 84g water dough / 22g unsalted butter
Recipe for the water dough "water roux":
Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until quite liquid consistency like the baby porridge. Transfer to a clean bowl to cool down.
Methods:
- Place all the ingredients for kneading except the butter until everything come together and become a smooth dough then add in the butter a little at a time.
- Let the dough slowly absorb the butter then turn to speed two if you are using kitchenaid mixer. Knead until the dough no more sticking at the side of the mixing bowl and the dough should be very smooth and elastic.
- Let it proof for 40 minutes in a clean bowl cover with cling warp.
- Divide the dough into even size of 8 portions or any size you like it to be then let it rest for 10 minutes.
- Shape the dough into smooth round shape. Prepare some water on a a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of sesame seeds. Place the dough on a baking tray and let the it proof for 40 minutes. Bake at 180C for 15 minutes.
