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.
Marissa Sertich Velie is a New York based pastry chef and graduate of the Culinary Institute of America. She passionately documents her adventures of baking and eating her way through the fascinating (and sometimes nutty) underbelly of the American pie. Velie has a Master's degree in Food Studies from NYU.