Always homemade bread in this house. Can't beat it.
Vension burgers.
- Thread starter swarovski
- Start date
Fowler1990
Well-Known Member
Brioche buns!
shakey jake
Well-Known Member
i cant stand brioche buns, far too sweet, taste like a pudding.
i refuse to eat a burger in one.
semi crusty white bread roll, bit of salad and small amount of sauce, not too acidic, sweet or wet. or just fried onions. definatly no pickled gherkin
i refuse to eat a burger in one.
semi crusty white bread roll, bit of salad and small amount of sauce, not too acidic, sweet or wet. or just fried onions. definatly no pickled gherkin
TringSaint
Well-Known Member
I was with you until the ‘no pickles’ bit!! Sacrilege!!
I love those sliced mini cucumbers in sweet vinegar in my burgers. Along with a few slices of fresh chilli.
Morkai
Well-Known Member
Brioche buns are a bit of a fad aren't they, I agree they are too sweet.
Potato buns are where its at.
shakey jake
Well-Known Member
never tried a potato bun. where are they from?
A bit of milk and fat makes for a softer dough. And bake at a lower temperature than you would a loaf. Say 220? Never fan assisted.
Morkai
Well-Known Member
Online or make them, hard to find in a supermarket unless its a city.
Personally , I’d recommend you make your own buns. I whacked out a batch last weekend, only 8 of them, then carefully vac packed them individually ( without taking out enough air so as to squeeze them in any way) then freeze 
them.
500g Shipton mill strong white organic flour
350g water
12g salt
5 g of Bio real organic dried yeast
Mix, kneed for 10 mins, let stand until double in size , shape into 8 buns, ( try not to use too much , if any flour in the shaping as it will all add to making you a doughy heavy bun) let rise until double in size .
Bake at 160 deg c until internal temperature reaches 80 deg c ( 10 to 15 mins) then take them out. Don’t worry if they look white and not quite done, they are done, you can give them a blast under the grill if they need to be golden brown. Just don’t dry them out by over cooking them . I bake them in our gas oven or static electric oven depending on what’s not in use at the time. I get great results in both. As stated above , adding some fat, just 25g is enough, by way of butter or lard or beef dripping will add to an even softer more fluffy texture . Sometimes I add fat too , but I normally prefer them without as they get a bit too rich with fat . Fats for winter! The key is not to over cook them, you won’t get a soft white fluffy burger bun to brown in a conventional oven without drying it out and making the crust way too heavy. Secret is to take them out when they have hit 80 deg c internally ( they will look completely under Cooked) you can then give them a milk and olive oil brush just on top , and then 1 minute positioned very close to a screeching hot grill if you want the tops golden brown.
When deploying them I like to cut them open , butter them and toast them on one side ( the butter side ) in a hot skillet and give them a spritz of water from a plant mister bottle while in the skillet, it steams up and adds to their moisture and fluff .
Between Christmas and Easter this year I had to drive through the Netherlands and Germany 20 times, going back and forth between the uk and Germany , I lived off Hamburgers for days on end. I never got bored of them . Burger King beats Mc Donald’s every day of the week in my opinion. Still, whenever I got back home I’d make myself a venison Hamburger.
Own buns, own venison, lettuce tomato, onion, melted plastic cheese slices from Lidl or Id like Brie or sometimes cheddar if I was feeling sneaky, then a sauce using the gastronomic trinity of mustard mayonnaise and Heinz tomato ketchup, topped with a few thin slices of dill pickled Danish Gherkins .
Kindest regards, Olaf
them.500g Shipton mill strong white organic flour
350g water
12g salt
5 g of Bio real organic dried yeast
Mix, kneed for 10 mins, let stand until double in size , shape into 8 buns, ( try not to use too much , if any flour in the shaping as it will all add to making you a doughy heavy bun) let rise until double in size .
Bake at 160 deg c until internal temperature reaches 80 deg c ( 10 to 15 mins) then take them out. Don’t worry if they look white and not quite done, they are done, you can give them a blast under the grill if they need to be golden brown. Just don’t dry them out by over cooking them . I bake them in our gas oven or static electric oven depending on what’s not in use at the time. I get great results in both. As stated above , adding some fat, just 25g is enough, by way of butter or lard or beef dripping will add to an even softer more fluffy texture . Sometimes I add fat too , but I normally prefer them without as they get a bit too rich with fat . Fats for winter! The key is not to over cook them, you won’t get a soft white fluffy burger bun to brown in a conventional oven without drying it out and making the crust way too heavy. Secret is to take them out when they have hit 80 deg c internally ( they will look completely under Cooked) you can then give them a milk and olive oil brush just on top , and then 1 minute positioned very close to a screeching hot grill if you want the tops golden brown.
When deploying them I like to cut them open , butter them and toast them on one side ( the butter side ) in a hot skillet and give them a spritz of water from a plant mister bottle while in the skillet, it steams up and adds to their moisture and fluff .
Between Christmas and Easter this year I had to drive through the Netherlands and Germany 20 times, going back and forth between the uk and Germany , I lived off Hamburgers for days on end. I never got bored of them . Burger King beats Mc Donald’s every day of the week in my opinion. Still, whenever I got back home I’d make myself a venison Hamburger.
Own buns, own venison, lettuce tomato, onion, melted plastic cheese slices from Lidl or Id like Brie or sometimes cheddar if I was feeling sneaky, then a sauce using the gastronomic trinity of mustard mayonnaise and Heinz tomato ketchup, topped with a few thin slices of dill pickled Danish Gherkins .
Kindest regards, Olaf
Last edited:
Here’s how I do it my friend , read my previous post. Sorry, I forgot to paste you in before I wrote my reply. Just pm me if you need any further help with the burger buns , I struggled for weeks until I nailed it. I am ashamed to say that I used to fall back on a Warburtons bap or some other soft white roll until I cracked it. Now I don’t like to eat a burger in anything other than my own home made jobs.
Kindest regards, Olaf
Ps, whilst I’m at it, something to point out. I Never shy away from some Gherkin or onion or European cheese on a Hamburger, it’s totally fitting. if you like it then what’s wrong with adding them ?
Americans like to think that they invented the Hamburger ( I believe they call them Burgers , as the correct name of Hamburger is too painful for them to utter!) only, the Hamburger originated in Hamburg Germany, it traveled to America by way of transatlantic ships that carried German migrants from Hamburg to America. They were widely sold to those soon to be migrants on the docks in Hamburg from stalls using the beef Hamburg was famous for. A Hamburger was likely one of the last meals those folks had on the European continent before they set sail to America. So, some continental cheese or onion is more than fine.
It’s much the same story with what Americans call Franks or Hot Dogs ( they are originally made using Frankfurter sausages) same with Wieners ( originally made using sausages from Wien)
Also, the processed cheese slices that they call American cheese, they originated in Swizerland not America….. the cheese was invented by a Swiss food scientist who wanted to make a more easily melting Swiss cheese . It made its way to American kitchens via the American food giant Kraft foods when they bought the patent off him. Slap something between two slices of cheap bread and call it American eh !
So, if you want some soft blue cheese or Brie or smoked cured bacon or pickles or onions or Swiss cheese then roll on in.
Kindest regards, Olaf
Americans like to think that they invented the Hamburger ( I believe they call them Burgers , as the correct name of Hamburger is too painful for them to utter!) only, the Hamburger originated in Hamburg Germany, it traveled to America by way of transatlantic ships that carried German migrants from Hamburg to America. They were widely sold to those soon to be migrants on the docks in Hamburg from stalls using the beef Hamburg was famous for. A Hamburger was likely one of the last meals those folks had on the European continent before they set sail to America. So, some continental cheese or onion is more than fine.
It’s much the same story with what Americans call Franks or Hot Dogs ( they are originally made using Frankfurter sausages) same with Wieners ( originally made using sausages from Wien)
Also, the processed cheese slices that they call American cheese, they originated in Swizerland not America….. the cheese was invented by a Swiss food scientist who wanted to make a more easily melting Swiss cheese . It made its way to American kitchens via the American food giant Kraft foods when they bought the patent off him. Slap something between two slices of cheap bread and call it American eh !
So, if you want some soft blue cheese or Brie or smoked cured bacon or pickles or onions or Swiss cheese then roll on in.
Kindest regards, Olaf
Last edited:
TringSaint
Well-Known Member
Brie in a burger is something to behold! I can’t stand that plastic cheese crap, but a nice thick slice of Brie delivers the same gooeyness but with the actual taste of cheese!! (And nice cheese at that!!)
Absolutely agree, however, occasionally I do love a hamburger with some cheese slices, I always have some knocking about in the fridge for emergencies involving burgers when real cheese has run low. only it needs to have some crispy thin bacon on it or onion , It somehow works then. Without the bacon or onions though the processed cheese slices leave a terrible taste in the mouth. Brie is by far one of the best. Excellent texture, brilliant melting and a lovely mild flavour. Mild cheddar like in the picture above is also great, but for that I use a blow torch as it doesn’t like to melt of it’s own accord.I’ve just decided, it’s going to be a wild boar burger tonight with Brie , lettuce, tomato, gherkin and a bit of mustard and mayonnaise plus chips on the side
Kindest regards, Olaf
Last edited:
Similar threads
