Bread selection is a key element to transforming a burger from ordinary to extraordinary.
By Marissa Sertich
It’s all about the buns. Bread selection is a key element to transforming a burger from ordinary to extraordinary. While a white, mushy burger bun has its place in a drive-through, our expectations should go beyond grocery store Wonder Bread. Not just a vehicle for holding the meat patty; the bun is what makes a burger a burger – and not a pile of grilled ground beef on a plate. So, let’s give it a little respect. Texture, flavor and wholesomeness – a good burger bun brings life to what can otherwise be thoughtless fast-food fare.
- 500g Bread Flour
- 55g Sugar
- 10g Salt
- 10 g Black Pepper
- 10g Instant Dry Yeast
- 1 Egg
- 55g Dry Milk Powder
- 45g Butter
- 290g Water
- Pre-heat oven to 350F
- In a standing mixer, place all dry ingredients (Flour, sugar, salt, pepper, milk powder and yeast)
- Using the hook attachment, mix until all the dry ingredients are evenly distributed.
- Add the water, egg and butter. Mix for 10-15 minutes, or until dough looks smooth and kneadable.
- Transfer the finished dough to a floured surface and divide it into 100g pieces. Roll each piece into balls.
- Arrange the balls on sheet trays at least two inches apart. Sprinkle the balls with flour, cover lightly with plastic wrap and allow them to rise for 45 minutes.
- Using a small brush, carefully egg-wash each bun before baking and sprinkle with salt and pepper.
- Bake for about 10 minutes, or until golden.