Raise your hand if you love burgers.
Any meat stuffed between two buns
Fine, vegetarian burgers too
I have only one condition, don’t say you like McDonald’s
I’ve had delicious burgers around town, but as you know, I am a fan of DIYs and homemade goods. When I make thing I want to brag about, I’d rather not take shortcuts in the major elements, or else I’ll come clean, confess and share the shame.
Now let me brag a little. I made burgers. I made the buns, and I made the patties. In fact, mom shaped them. I still take a little distance from touching red meat so I used her hands and help.
Fine I won’t brag about the burgers. I’ll just brag about the buns.
Or nag first. I dislike the common dry sesame covered burger buns. I know many of you do, so did I, remove the insides of the bun’s top half in order to eat less bread or fill it with mayo-drenched coleslaw or cabbage salad. I don’t do that anymore with my buns. My BURGER buns
I tried this recipe from thekitchn.com a couple of times before. I made a non-dairy variation of it. They were OK, while this time the buns were amazing; slightly crunchy on the outside with soft slightly intertwined insides. They were firm to hold your burger till you’re done yet soft to the bite.
I. LOVED. THEM.
Back to the meat that I didn’t touch. Ground beef patties season with only salt and pepper shaped into big thick disks filled with buttery smooth brie unfortunately pan grilled instead of chargrilled then finished in the oven. Since now it’s almost summer and BBQ season is already on, fire up the grill and give those burgers the flame they crave. For those who know, it’s not hidden the assembling of the burger is similar to Burger King’s Whopper. Two and a half years of experience assembling Whoppers, and other sandwiches there, had left their mark.
It’s fascinating I come from a large family of butcherers and I’m not a big fan of meat. For 2 whole years I quit red meat altogether, if we disregard a couple of slips, but decided to get back tempted by mom’s kebab wrapped in thin Lebanese bread with pepper paste, chopped parsley, onions and sumac. My family from my father’s side are all butcherers; my grandma managed the butcher shop after her husband passed away leaving her with 8 children and another on the way. The 7 boys learned the profession and some of them (mainly my father) still practice that. I can barely tolerate touching meat and only until recently I’d touch chicken bare handed.
In case you haven’t noticed, I don’t have many recipes that have meat. I prefer not using meat. I’m not sure I can go without it forever, it’s a big decision, but I try to stay away as much as possible. I did for a whole week when I took the Buzzfeed Clean Eating Challenge and our regular eating habits at home use meat as an accessory and added-value element to dishes unlike The American Diet that gives meat the spotlight.
A movie I watched recently, Forks Over Knives shed the light on the hideous American Diet with all the meat at the center surrounded by factory-made products crammed with additives, colorants and flavorings and injected with vitamins and minerals. It’s an eye opener.
On the other hand, glorifying the American Diet with foodporn on the big screen, CHEF is a fun feel good movie I enjoyed this week. Give it a try and make sure you have enough napkins. FOR THE DROOL.
Homemade Brie-Stuffed Burgers with Homemade Buns
Makes 8 buns (Use the 2 remaining buns for breakfast the next day)
- 1 tablespoon active-dry yeast
- 1/2 cup warm water
- 1/2 cup milk (dairy or nut milk)
- 1 large egg
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 cups (15 oz) all-purpose flour
- 1 tablespoon butter (or non-dairy butter)
Makes 6 patties
- 1 kg ground beef
- salt and pepper
- 100 gm brie cheese
- olive oil
- Lettuce or Cabbage
- In a bowl, mix the warm water and yeast and leave it for 5 to 10 min to proof
- In separate bowl whisk milk, eggs, oil sugar and salt. Add the yeast mixture and stir
- Add the flour and stir or process in a mixer with the dough hook until a dough forms
- Knead by hand with little flour for 10 minutes until the dough is smooth and springs back when poked
- Cover the bottom of the bowl with a thin layer of olive oil and coat the dough, cover with a plastic wrap and leave in a warm place for at least an hour to rise until it doubles
- Punch the dough down and on a floured surface divide the dough to 8 pieces and roll into balls
- Arrange in a baking sheet and let them rise again for 30-40 minutes
- Pre-heat the oven to 190 degrees
- Melt the butter and brush the tops of the buns
- Bake for 15-18 minutes until golden
- Cool, slice and serve fresh
- Cut the brie into pieces and set aside
- Add salt and pepper to the ground beef and mix well
- Divide into 12 pieces and shape into discs
- Arrange the brie on top of 6 meat discs, cover with the other 6 discs and seal the edges firmly and shape them to firm round discs
- Heat a skillet with a few drops of oil and sear the sides of the patties. Be careful not to move the patty before it is well browned otherwise it’ll crumble. Don’t press it either, it’ll lose the juices
- Either cook the patty completely in the skillet or finish it in the oven for a few minutes till it’s done.
- Place each ingredient in a plate and serve for your beloved ones to assemble the way they like.
Mine went like: Emmental melted on the hot beef patty, mustard on the top bun with lettuce, tomatoes and raw onions.