These burgers are soft as a pillow and the spicy seeds give it a little zippy kick. If you’re in a rush to get prepared for a barbecue like I was, these are great because there isn’t much kerfuffle. I also did a tangzhong burger bun recipe which takes a little longer but it’s worth it if you want a more brioche-like texture.
Here’s a picture of the rest of the barbecue array (not all made by me! I just made the cake and the buns):
Burger buns, corn bread (first time I tried it!) sangria, salad and so on… much, much food. It was in celebration of independence day on July 4th… even though I am not American at all haha, but why not, it’s an excuse to celebrate! So two firsts: celebrating independence day and trying corn bread.
Ingredients for approximately 15 burgers:
- 600g strong white flour
- 350ml milk
- 1 egg
- 80g melted butter
- 1tbsp sugar
- 7g (or one sachet) instant fast action yeast
- 1 tsp salt
- 1 extra egg (for brushing on top)
1) Mix strong white flour with sugar, yeast and salt. Ensure that the salt does not directly touch the yeast.
2) Make a well in the centre. Crack the egg into the well and whisk gently with a fork. Add melted butter and milk.
3) Mix well until it forms a rough ball.
4) Tip on to a well floured surface and knead for around 15mins until soft and elastic.
5) Leave to rise in a bowl covered with cling film. This should take around an hour, though this depends on the temperature of the room.
6) Roll into a sausage like shape and slice into about 15 pieces.
7) Shape these pieces into burger shapes.
8) Place on a greased baking tray, leaving a little gap in between each so that they have room to rise. Cover lightly with oiled cling film and leave to rise for approx 45 mins, but again this depends on the temperature of the room.
9) Once risen brush with a beaten egg and sprinkle with some fiery seeds (I got mine from a Graze box).
10) Bake in a preheated oven for 25mins until golden brown.
11) As soon as they come out of the oven cover them with a cloth for about 10 minutes so that the buns will keep the steam in and help the crust remain soft soft soft.
Once they’re cool you can slice them open and fill them up.
I had a portabello mushroom, halloumi, BBQ sauce, mayonnaise & a veggie burger in mine. Didn’t get a photo as I ate it without thinking ha.
As I mentioned before, I also made an American flag cake for the independence day theme: