Smoked 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 Egg
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Hash Browns:
· 2-4 Russet Potatoes (Peeled & Grated)
· 3 tbs Potato Starch
· 1 tsp Cayenne
· 1 tsp MSG
· Salt & Pepper to Taste
Smoked Burger:
· 1-2 lbs Ground Beef
· Sliced American Cheese
· Brisket Seasoning: Salt, Pepper, Garlic & Smoked Paprika
· Butter
· Fresh Herbs: Sage, Rosemary and Thyme
· Bacon
· Eggs
Burger Sauce:
· ¼ Cup Ketchup
· ¼ Cup Mayo
· ¼ Cup Mustard
· 2 tbs Hot Sauce
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 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, 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 1-2 hours. Brush with whole milk and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Hash Browns:
1. Place the peeled and grated potatoes onto a kitchen towel, drain all the water with your hands and place onto a sheet tray
2. In a large pot or wok, heat oil to 225℉. Par cook the potatoes for 6 minutes. Place back into the sheet tray to cool
3. Once cooled, mix in the starch and spices. Form into large round pucks
4. Place in the freezer for 2 hours or overnight
5. Right before you construct the sandwich, Fry at 375℉ for 5 minutes, season with salt and pepper
Smoked Burger:
1. Create ½ pound steak house style patties, season with your favorite brisket rub, then place on the smoker at 325℉ until internal temps reach 120℉
2. Sear your bacon and fry the eggs to you desired preference
3. Right before you construct the burger, place the smoked burger into a ripping hot pan with a knob of butter and the fresh herbs. Sear each side and baste with the butter and herbs
4. Place on the American cheese and set aside for the sandwich assembly
Smoked Breakfast Burger:
1. To construct the sandwich, place down your freshly baked bottom bun, followed by a spoonful of the savory burger sauce, a perfectly smoked and seared burger, the crispy hashbrowns, a pile of freshly fried bacon, a beautiful, runny fried egg and finally the top bun slathered with more of the burger sauce. Enjoy!
