Meat between the buns

Burger joints are cropping all over the Metro, with their own versions of patties, dressings and signature bread. Some are banking on the American diner theme, or going for broke with the artery clogging Double bacon cheeseburger. Whichever the case may be, it's the packaging that counts. As one dear one told me 'The medium is the message'. So to wrap that juicy delicious ground sirloin patty in a mediocre bun that taste like card board would be a travesty among burger aficionados, pretentious included.
So with the clattering of bowls and cranking up the oven, a formula must be made on what would make the perfect bun. I am not a baker, nor do I aspire to be one, but the bun is a versatile component that a creation would have to apply to a broad spectrum, yet make it one's own.

Oregano Burger buns
225 ml Fresh milk
120 ml water
60 g butter, softened
700 g All purpose flour
7 g dry active yeast
30 g white granulated sugar
10 g salt
1 egg
3 g dried oregano

In a small sauce pan, combine milk, water and butter. Heat mixture up to 50C, and then set aside
In another bowl, combine flour, sugar, salt oregano and yeast
Mix one third of the flour mixture into the milk mixture, then stir to distribute
Gradually add the rest of the flour by thirds
Add the egg, then mix to form a ball
Transfer ball from bowl to a clean surface and knead for 8-10 minutes until smooth and elastic
Divide equally into 12 balls, about 100g each
Roll into smooth balls and transfer to a greased baking pan
Let rise 45-60 minutes, until doubled
Preheat oven to 400F/200C
Bake buns 12-15 minutes until golden brown
Let cool over a cooling rack

Now, what meat can we put in between those buns?

P.S. Hot dog buns can be made with same recipe, just form 8 cylinders

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