French Toast Breakfast Burger
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
French Toast:
· 2 eggs
· 1 Cup Heavy Cream
· ½ Cup Whole Milk
· 2 tbs Cinnamon
· ½ tbs Nutmeg
· 4 tbs Brown Sugar
· 1 pinch of Salt
Breakfast Burger:
· 1-2 lbs Ground Beef
· Bacon
· Eggs
· Sliced Pepper Jack
· 1 Onion
· 1 Jalapeno
· Salt and Pepper to Taste
Hash Browns:
· 2Russet Potatoes (Peeled & Grated)
· 3 tbs Corn Starch
· 4-6 Cups Tallow, Lard or Duck Fat
· Salt & Pepper to Taste
Animal Sauce:
· ¼ Cup Ketchup
· ¼ Cup Mayo
· 4 Pickles blended or ¼ cup Relish
Method:
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
French Toast:
1. In a bowl, mix the milk, cream and dry ingredients
2. Place in the sliced bread. Let the custard fully soak into the bread
3. In a preheated waffle iron or medium pan cook until both sides are browned, cook on a low temp to ensure the toast doesn’t burn
Hash Browns:
1. Place the peeled and grated potatoes into a bowl of cold water to rinse away the startch. Then using a kitchen towel, drain all the water.
2. In a large pot or wok, place in the grated potatoes and cold cooking fat. Par cook until temps reach 210℉. Drain the potatoes and reserve the cooking fat for frying
3. Place the par cooked potatoes onto a baking sheet and season with salt and the corn starch
4. Form into your desired shape and freeze for 2 hours or until frozen solid
5. Right before you construct the sandwich, Fry at 350℉ until golden brown once finished instantly season with salt
Animal Sauce:
1. Mix together and set aside
Breakfast Burger Burgers:
1. Fry the onions and peppers
2. Cook the bacon and eggs to your desired consistency
3. Form the beef into roughly ¼ pound balls
4. In an oiled, ripping hot pan, place down the meat ball. Smash using a heavy pan, spatula or burger press (oil the surface with cooking spray or line with parchment paper to prevent sticking), season with salt and pepper, then sear until the edges become browned and crispy. Flip and place on a slices of cheese. Repeat with each meat ball
5. To construct the burger, place down the bottom French toast bun, followed by a dab of the animal sauce, the smash burger patties, a large portion of bacon, the crispy hashbrown, the grilled veggies, a gooey fried egg and a French toast top bun with more of that animal sauce. Enjoy!
