SOURDOUGH CHEESEBURGERS
Here's a mouthwatering cheeseburger that's easy and quick. I came up with it one night when I realized I'd run out of hamburger buns. My husband loved the tang and toasty crunch of the sour-dough bread.-Michelle Dommel, Quakertown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the mayonnaise, ketchup and relish; cover and refrigerate. , Shape beef into two oval patties. In a large skillet, cook burgers over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Season with salt and pepper; remove and keep warm. In the same skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm., Using 2 tablespoons butter, butter one side of each slice of bread. Melt remaining butter in the skillet. Place bread, buttered side up, in the skillet; cook for 2-3 minutes or until golden brown. Turn; top two of the bread slices with the cheese. Cook 2 minutes longer or until cheese is melted., To serve, place toast cheese side up on a plate. Top with a burger, relish mixture, onion and remaining toast.
Nutrition Facts : Calories 969 calories, Fat 68g fat (32g saturated fat), Cholesterol 193mg cholesterol, Sodium 982mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 43g protein.
SOURDOUGH HAMBURGER BUNS
These are simply delicious and although you have to plan ahead (feed the starter the night before), they are easy to make. The dough is very easy to work with. Most of the cook time is in the rising time. It is made for the bread machine's dough cycle. I did not include the time it takes for rising. Hope you enjoy.
Provided by Nimz_
Categories Sourdough Breads
Time 48m
Yield 8 buns
Number Of Ingredients 9
Steps:
- In a medium bowl, using an electric mixer such as Kitchen Aid, combine 2 cups sourdough starter with 1 cup flour and 1/2 cup whole wheat flour.
- Mix on low speed until well blended, about 2-3 minutes.
- Cover slightly with plastic wrap and let sit on the counter for 2 hours.
- When dough has sat for 2 hours, add to the bread machine pan the milk, 2 tablespoons of melted butter, egg, salt and sugar.
- Add the sourdough mixture (I just dumped it in from the bowl).
- Add the 1 3/4 cup flour and gently smooth out evenly with your hand.
- Turn on the dough cycle.
- For the first 5 minutes check dough and add additional water or flour, which ever is needed.
- When dough cycle is completed turn the dough onto a lightly floured surface and form into a ball.
- Using a roller, flatten the dough to a large oval 1/2 inch thick.
- Cut dough into 4 inch rounds using a sharp cutter.
- Transfer rounds to a greased baking dish.
- Gather up excess dough and repeat until all dough is used.
- Brush tops with 1 tablespoon melted butter, cover and let rise.
- NOTE: The buns will rise some more once placed in the oven.
- For quick rise starters 1-1 1/2 hours.
- For slow rise starters 2 to 2 1/2 hours.
- Bake for 15-18 minutes in 350 F oven or until golden brown.
- Cool slightly then slice with bread knife before serving. (For best results I think, place on the grill cut side down for 15-20 seconds before applying your burger).
- NOTE: All starters are different so the amount of flour, water and rise time may be different. For this recipe I used Donna M's SF Starter.
Nutrition Facts : Calories 246.1, Fat 5.8, SaturatedFat 3.2, Cholesterol 35.8, Sodium 269.7, Carbohydrate 41.7, Fiber 2, Sugar 3.3, Protein 6.5
SOURDOUGH HAMBURGER BUNS
This recipe was found someplace on the web and I made major adjustments. They are nice and soft and the wheat bran adds extra fiber. I also used about 2 cups of whole wheat pastry flour adding 1 cup to the sponge and then another cup with the remaining flour. These remind me of Roman Meal buns which we were quite fond of. Enjoy!
Provided by PaulaG
Categories Sourdough Breads
Time 2h55m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve the yeast in warm water until bubbly, about 5 minutes.
- Stir in the 1 cup of starter and 2 cups flour.
- Allow the mixture to rise until double, about 1 hour.
- Stir in honey, milk, salt, oil and eggs; mixing well.
- Add the bran and enough flour to make soft dough.
- Knead gently until smooth and elastic, working in more flour as needed, form into a ball.
- Grease a large glass bowl, place dough in bowl and turn over to grease the top, cover and let rise until double, approximately 1 hour.
- Punch dough down, knead 2 minutes, divide dough in half and shape each into a 12-inch log.
- With a bread knife, slice each log into 7 equal portions and with lightly floured hands, shape into round balls.
- Place on greased cookie sheet and flatten slightly.
- Brush with egg white wash and sprinkle with sesame seeds if desired; cover and refrigerate 2 hours.
- Preheat oven to 400 degrees.
- Remove dough from refrigerator and allow to stand at room temperature for 10 to 15 minutes.
- Bake the buns in preheated oven for 20 to 25 minutes.
- Slice with sharp bread knife before serving.
- Please note: When baking with sourdough it is difficult to give exact measurements as to flour. So much depends on the starter and how thick it is as not all starters are created the same.
Nutrition Facts : Calories 252.7, Fat 5.4, SaturatedFat 0.9, Cholesterol 27.7, Sodium 378.9, Carbohydrate 43, Fiber 3.5, Sugar 5.6, Protein 9.2
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