Epic Beef Burger With A Homemade Brioche Bun Recipes

BRIOCHE HAMBURGER BUNS

Brioche Hamburger Buns image

Make these Homemade Brioche Hamburger Buns not only for your favorite beef patty, but also to fill with delicious jams, egg salad, and pulled pork.

Provided by Sally Vargas

Time 12h33m

Number Of Ingredients 14

Ingredients

For the sponge:
1 tablespoon instant yeast
3/4 cup all-purpose flour
3/4 cup lukewarm water
For the dough:
4 large eggs
3 3/4 cups all-purpose flour, divided
2 1/2 tablespoons sugar
1 teaspoons salt
12 tablespoons (1 1/2 sticks) room temperature, unsalted butter
For the egg wash and topping:
1 large egg
1 tablespoon water
Flaky sea salt (for sprinkling), optional

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

EPIC BEEF BURGER WITH A HOMEMADE BRIOCHE BUN

Epic Beef Burger with a Homemade Brioche Bun image

The is the an epic beef burger recipe! We put a lot of thought and research into this recipe and it's incredible. This recipe is made with excellent cuts of meat for flavour and fat content. A perfect sear on the outside and juicy on the inside.

Provided by Nelson Cardoso

Categories Main

Time 26m

Yield 4 burgers

Number Of Ingredients 9

Ingredients

1 lbs ground chuck
1 lbs ground sirloin
1 tsp paprika
1 tsp ground thyme
2 garlic cloves minced
1 tbs fresh ground black pepper
1.5 tbs course salt
4 brioche buns
Toppings included: Wine & garlic mushrooms, sautéed onions, cheddar cheese, mayo, bbq sauce and arugula

Steps:

Let the ground beef rest outside the fridge for 15 minutes.
Put the ground meat in a large bowl and add paprika, thyme and garlic.
Wash your hands in cold water. Quickly and gently mix the ground meat and spices without over handling.
Divide the meat in four and form the burgers by hand, once again do not over handle or press the meat too much. This step helps keep the burgers juicy.
Place the formed burgers on a tray and refrigerate for 30 minutes.
Pre-heat the bbq to 500 ºF. Keep one end burner lower than the others.
Clean and oil the grill. Use a cloth and tongs to avoid burning your hands.
Remove the tray from the fridge.
Add salt and pepper on both sides of the burger.
Slightly press the centre of each burger with your thumb to avoid ballooning on the grill.
Place the burgers on the hot grill and close the lid. Cook for 4 minutes without turning.
Open the BBQ lid and flip the burgers. Cook for another 4 minutes with the lid closed.
Open the lid and flip the burgers once more and transfer them to the cooler side of the grill.
Cook for another 3 minutes.
Open the lid and place the burgers on your favourite burger buns (homemade brioche in our case).
Top with awesome topping and enjoy!

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