Smash Burger
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (10g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (35g)
· 1 Egg
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Smash Burger:
· 1-2 lbs Ground Beef
· Sliced American Cheese
· Tomato (Sliced)
· Onion (Sliced)
· Lettuce (Chopped)
· Salt and Pepper to Taste
Burger Sauce:
· ¼ Cup Ketchup
· ¼ Cup Mayo
· ¼ Cup Mustard
· 2 tbs Hot Sauce
Pickles:
· 1 Cucumber
· 1 cup White Vinegar
· 1 tbsp Oregano
· 1 tbsp Dill
· 2 tsp MSG
· 1 tsp Sugar
· Salt and Pepper to taste
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 ½ tbsp of 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, 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 8-10 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 1-2 hours
8. Once proofed, place the dough onto a clean work surface and divide into six even dough balls.
9. Place the dough ball onto a parchment line baking sheet. Brush with whole milk and sprinkle over sesame seeds
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 1-2 hours
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Burger Sauce:
1. Mix together and set aside
Quick Pickles:
1. Thinly slice the Cucumber and toss into a mason jar or lidded container
2. Add in the vinegar and other spices. Shake well and set aside
Smash Burgers:
1. Form the beef into roughly ¼ pound balls and generously season with salt and pepper
2. 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) sear until the edges become browned and crispy. Flip and place on two slices of cheese. Repeat with each meat ball
3. To construct the burger, place down the bottom half of the freshly made bun, followed by a dab of the burger sauce, two smash burger patties, the homemade pickles, thinly sliced onions, a thick cut tomato, chopped lettuce and the top bun. Enjoy
