I wanted a pan for hamburger buns, but the one I bought has cavities that are too small, so... slider buns. Below is the recipe I used, and it turned out quite well. I made 1 1/2 size batch, so ended up having enough to make some burger buns as well. I measured slider bun dough - 70 grams each, and burger dough 150 grams each. I pretty much followed the recipe, except my Kitchen Aid couldn't handle that much dough so I had to pull half out and do as two batches.
Soft, tender sourdough brioche buns, so wonderfully puffy and delicious--these buns are the perfect vessel to house your latest burger creation! Click for the recipe.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
So far, no burgers - bacon wrapped chuck slider yesterday, and the rest of the chuck shredded for slider just now.
Burger buns will be frozen for later use.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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