Great Buns!

[Pequod]

My adult daughter has a peanut allergy, so store bought breads are off the menu when she visits due to potential for cross-contamination. Doing some smash-burgers and need an awesome bun to accompany, so thought I'd give the Brioche Buns recipe here a go: http://amazingribs.com/recipes/bread...rger_buns.html

Whoa nelly! These are awesome!!

Mixed the brioche yesterday per directions. After 14 hours fermentation in the fridge, looked like this:



Made my aluminum foil rings:



Egg wash, then dark and light toasted sesame seeds (thanks, Breadhead !), then onto the KJ baking stone at 400:



Twenty-ish minutes later, they were up to temp and looked like this:



Cooling:



Inside of the sliced bun:



But wait, there's more. Time to grind my secret burger blend. Hint: It involves beef:



Smash 'em!



Best. Burger. Ever.

[Michael Brinton]

You'll never go back to store bought. Great job!

[RonB]

These look great. I am waiting for my KA grinder attachment to arrive today. I bought the fattiest chuckie I could find today, and I have some boneless short ribs defrosting as I type. Can't. Wait!

[Breadhead]

My oh my... Pequod !!!👍 That's perfection of execution of that recipe.👌 Chef Jacob and I designed that recipe to be the best Brioche Bun EVER and to make the process so SIMPLE that AmazingRibs.com members with little or NO baking experience could pull it off, the very first time.

You and a few other guys have made that long project well worth while. I'm pleased that you NAILED it on your first attempt.👌👌👌

Great job! How did your daughter and other family member like your burgers? Those burgers should make Meathead proud too.😆

[Pequod]

Family LOVED the burgers and wife pronounced this the best bun she's ever had (I agree!). I'd say you and Chef Jacob hit a grand slam with this recipe. Now if I could just find 4.5" mold rings so I don't have to make them from foil every time...

[Thunder77]

Looks great! What is the smash burger?

[Pequod]

I like a variant on Kenji's "Blue Label Burger Blend" at the Food Lab: a mix of sirloin, brisket, and short rib. For smash burgers Kenji recommends a finer grind, so grind coarse first and then again with a finer plate.

[Dr ROK]

http://www.seriouseats.com/recipes/2014/03/ultra-smashed-cheeseburger-recipe-food-lab.html

[Breadhead]

Pequod ... Tell your wife Chef Jacob and I thank her for the compliment.👍

Tip on foil rings... I don't normally make 4" hamburgers. Instead of using 8oz of hamburger in my patties I use 6oz patties. I use 4" silicone ring molds that I bought on Amazon that I can put in the dishwasher each time I use them. It eliminates a time consuming step. Plus an 8oz patty is just to big for most of the people I cook for. The big eaters can have 2 or 3 hamburgers.😆

You can reuse those ring molds that you made many times over. Just wash them with soap and water after each use. The foil is very cleanable and a safe product that won't rust. You can even resize them by removing the staples and fitting them around a 4" or 3.5" glass for proper sizing. Use Meathead's same exact recipe for the pattie but resize the burger to fit a Standard 4" bun size.😎

[Pequod]

Will look for those silicone ring molds on Amazon. Thanks for the tip!

[RonB]

Here's the AR link to the molds. 4" is as close as they get:

https://www.amazon.com/s/ref=nb_sb_noss_1?url=node%3D553760&field-keywords=large+egg+rings

[Pequod]

Awesome, thanks! I think 4" will be perfect. The 4.5" rings made for HUGE buns.

[Breadhead]

Pequod ...

"Awesome, thanks! I think 4" will be perfect. The 4.5" rings made for HUGE buns."

The 4.5" buns were design to be a perfect fit for Meathead's Steakhouse Steakburger EXACTLY how he wrote the recipe, a 4" pattie. We made the bun to give a 1/4" overlap all around the patty. That gives the eater a good grip on the burger and helps contain the juices from dripping down your chin.😆 We thought of everything designing that bun.👍

[Breadhead]

The funny thing is after I talked to Meathead about trying to design/create the perfect bun for his famous Steakhouse Steakburger pattie... I had to google the word Brioche to find out exactly what it was.😎

2 months later after baking a few hundred buns we had the perfect Brioche hamburger bun.👍

[Pequod]

Well if you Google "Brioche Bun" now, the #4 hit is your recipe. #1 is in reach!

[Breadhead]

Pequod ... Wow! Thanks for telling me that. I had no clue.😎

[RonB]

Pequod - I just saw this pan while looking for something.

[Pequod]

Interesting. Saw something similar at Amazon: https://www.amazon.com/USA-Bakeware-...ag=amazi0a8-20

[Pequod]

I picked up this pan at Amazon: https://www.amazon.com/USA-Bakeware-...ag=amazi0a8-20

It works GREAT for 4" buns:

[vandy]

WOW. Nice buns!

[Pequod]

Thanks! 😏

[SlushDeezey]

Holy cow! That's awesome. My brioche buns were good but came out about half as tall as yours. Excellent job!

[Spinaker]

Let get some more shots of that Komodo!!

[Pequod]

Never ask a KK owner to show you more of their KK, for they will oblige you in abundance!

[Pequod]

Ask and ye shall receive (in abundance!):



The heavens broke and the angels sang as a smoke halo formed over my KK:


Just sittin' pretty in the woods

Piece of art that cooks too:


Some beef plate ribs:


Using the cold smoker for hot smoking in this case:

A bit o' pork belly:


Pizza -- the KK does a great job of browning evenly on bottom AND top:

Rotisserie of some mini-chooks:


Bread!

Just another shot of being purty in the woods:



Did a cookoff of some ribs vs. my insulated cabinet. Note the thin blue smoke on the right, and whitish smoke on the left. The KK ribs won hands down in a blind taste test. Sold my cabinet a month later.

[gwschenk]

They look great. I'm looking forward to making my own buns to go with my next pork butt.