i have been on the hunt to cook the perfect hamburger and was told by my ever-so-sweet high school freshman daughter that the best hamburger she ever had was in Michael's Genuine in Miami, FL while she and the bride were visiting Grammie and Papa.
I asked her what she like about it and she mentioned the juicyness, flavor (just the right amount of seasoning), cheese (white Vermont cheddar), and especially the brioche bun. She challenged me to see if I could make a hamburger that beats it.
Always being up the challenge, especially when it's my only daughter; I set out to see what I could do. The meat experiment is an entirely separate topic (grind your own? what cut of meat? add bacon? grill only? what and how much seasoning? sous vide + grill/skillet? etc.); but was eager to try to hand at baking the perfect brioche bun using AR's brioche bun recipe.
The first time, I followed the recipe exactly, even making my own 4.5" aluminum foil molds.
The buns had fantastic flavor, perfect texture, but were more like mini brioche loaves, and they dwarfed the hamburger...
One thing to keep in mind is that I make ~7 oz patties (8 oz is too big for my bride and daughter, I wanted a bun that fit the hamburger perfectly in diameter and was not too much bread.
I decided to cut the recipe in half (I used the same baking percentages), use 4" molds, and only bake 4 buns (you could use the original AR recipe with 4" molds and bake 8 buns as well).
This worked out great; it fit the hamburger perfectly while maintaining the great flavor and texture. Only thing I would do differently is make more of an indentation in the center of each dough in the mold before baking so I would not get as much of a "peak" on the bun. Unfortunately, I forgot to take a picture of the hamburger on the bun, but there's always next time...
I asked her what she like about it and she mentioned the juicyness, flavor (just the right amount of seasoning), cheese (white Vermont cheddar), and especially the brioche bun. She challenged me to see if I could make a hamburger that beats it.
Always being up the challenge, especially when it's my only daughter; I set out to see what I could do. The meat experiment is an entirely separate topic (grind your own? what cut of meat? add bacon? grill only? what and how much seasoning? sous vide + grill/skillet? etc.); but was eager to try to hand at baking the perfect brioche bun using AR's brioche bun recipe.
The first time, I followed the recipe exactly, even making my own 4.5" aluminum foil molds.
The buns had fantastic flavor, perfect texture, but were more like mini brioche loaves, and they dwarfed the hamburger...
One thing to keep in mind is that I make ~7 oz patties (8 oz is too big for my bride and daughter, I wanted a bun that fit the hamburger perfectly in diameter and was not too much bread.
I decided to cut the recipe in half (I used the same baking percentages), use 4" molds, and only bake 4 buns (you could use the original AR recipe with 4" molds and bake 8 buns as well).
This worked out great; it fit the hamburger perfectly while maintaining the great flavor and texture. Only thing I would do differently is make more of an indentation in the center of each dough in the mold before baking so I would not get as much of a "peak" on the bun. Unfortunately, I forgot to take a picture of the hamburger on the bun, but there's always next time...
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