JeffreyW’s Perfect Buns

JeffreyW’s yummy buns.

Last week JeffreyW posted the link to these buns. I was snowed in (looks out window) much like today, so I thought it would be a good day to try out the recipe. I am so glad I did. These really are the best hamburger buns I’ve ever made.

In recent years, I always bake by weight, not volume. It has made all the difference in my breads. I did not make any adaptations for high altitude for this recipe, but I did follow King Arthurs’ advice on water/flour consistency.

I only made two changes – I cut the sugar down to 2 tsp* and increased the salt to 1-1/2 tsp. Other than that, the recipe seems foolproof. I may make again today.

King Arthur Beautiful Burger Buns

  • 3/4 to 1 cup (170g to 227g) lukewarm water
  • 2 tablespoons (28g) butter, at room temperature
  • 1 large egg
  • 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour**
  • 1/4 cup (50g)  2 tsp sugar
  • 1 -1/4  1-1/2 teaspoons salt
  • 1 tablespoon instant yeast
  • butter or egg white for brushing on the surface
  • sesame seeds (optional)

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Better Burger Buns

DSC_9870 (1600x1060)The last buns I made didn’t turn out very well so I went looking for another recipe.  Google returned a recipe from the folks at King Arthur Flour that promised beautiful buns.  I’m not going to argue that they’re the bestest evah! but they are very good.DSC_9875 (1600x1060)The recipe made 8 jumbo buns but could easily make 12 regular sized ones.  My oven is still running hot, these were in my oven, set for 375 degrees, for only 12 minutes or so.  I think if you go by the color you will be alright.  You’ll want to set a timer for half what you think is long enough so you can rotate the tray and that will give you a good idea of where you are.DSC_9877 (1600x1060)I made cheeseburgers to give them a real world try out and they did very well.  If they had been officers in the Great War they would have been mentioned in dispatches.DSC_5044 (1600x1060)Bonus photo!  Homer wants very much to be a dog.  He gets along much better with the dogs than he does the other cats.

Black Bean and Cheddar Burgers

Originally published 08/25/12:

Now for something completely different to grill.  I love black bean burgers, but the frozen ones can leave a lot to be desired.  So I’ve been looking around for a good recipe.  I found this one, but cannot tell you where, sorry to say.  I’ve changed up few things, made it a bit spicier and a bit moister.  Grill or fry on medium heat to keep the burgers from drying out.  Makes 4 good sized burgers, though you may want to double the recipe to serve 4-6 people.

Black Bean and Cheddar Burgers

  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 6 ounces sharp cheddar, grated (about 1-1/2 cup)
  • 1/2 cup dried breadcrumbs* soaked in 1 to 2 tbsp milk
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup chopped fresh cilantro or Italian parsley
  • 1 tbsp chopped, pickled jalapeno
  • 3 green onions, finely chopped
  • 1 large egg, beaten
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • 2 tsps minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper

Serve with:

  • 4 hamburger buns
  • Tomato and avocado slices for garnish

In a mixing bowl, with a potato masher, mash half of beans into coarse puree; add remaining ingredients.  Work mixture together by hand until it holds together easily. Shape mixture into four 3/4-inch-thick patties. Oil a large piece of aluminum foil, place on a grill set to medium heat and place burgers on the foil. Cook for about 8 minutes per side or until browned on outside and heated through to center. Serve on buns, topped with tomato and avocado.

You can also fry these on medium heat in a covered, well oiled skillet.

*for gluten free, use quick oats instead.

Week one of burger week…

Thursday Recipe Exchange: Vegetarian Delights

Cross posted at Balloon-Juice

I’m travelling, en route to San Diego, so you’re on your own – no keggers and try not to riot. Tonight we’re going vegetarian with two recipes. I’m often asked for vegetarian recipes, so I’m always on the lookout for good ones, can’t wait to see what you guys come up with. Next week: Fruit Desserts

I love black bean burgers, but the frozen ones can leave a lot to be desired.  So I’ve been looking around for a good recipe.  I found this one, but cannot tell you where, sorry to say. I’ve changed up few things, made it a bit spicier and a bit moister.  Grill or fry on medium heat to keep the burgers from drying out.  Makes 4 good sized burgers, though you may want to double the recipe to serve 6-8 people.

Black Bean and Cheddar Burgers

  • 15.5-ounce can black beans, rinsed and drained, or dry equivalent
  • 6 ounces sharp cheddar, shredded (about 1-1/2 cup)
  • 1/2 cup dried breadcrumbs soaked in 1 to 2 tbsp milk
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup chopped fresh cilantro or Italian parsley
  • 1 tbsp chopped, pickled jalapeno
  • 3 green onions, finely chopped
  • 1 large egg, beaten
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • 2 tsps minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper

Serve with:

  • 4 hamburger buns
  • Tomato and avocado slices for garnish

In a mixing bowl, with a potato masher, mash half of beans into coarse puree; add remaining ingredients.  Work mixture together by hand until it holds together easily. Shape mixture into four 3/4-inch-thick patties. Oil a large piece of aluminum foil, place on a grill set to medium heat and place burgers on the foil. You can also fry these on medium heat in a covered, well oiled skillet.  Cook for about 8 minutes per side or until browned on outside and heated through to center. Serve on buns, topped with tomato and avocado.

The pasta caprese has appeared here before.  I make it both vegetarian and gluten free, so it’s my go-to recipe for company.  From one of our Thursday Night Menus (link includes my favorite chocolate cake):

Pasta Caprese

  • 9 oz dry pasta
  • 2 large tomatoes, diced
  • 1/4 cup olive oil
  • 1/4 cup fresh basil, chopped
  • 1 tsp crushed garlic
  • 4 oz cubed mozzarella
  • salt & pepper to taste

saucepan and large serving dish

Prepare pasta according to package directions. While it’s cooking, mix remaining ingredients together. Drain pasta completely (dab with paper towels, if necessary) then add to tomato mixture. Let sit for 10-15 minutes to let flavors blend. Serve warm or you can refrigerate and serve cold. Add a nice loaf of bread for a complete dinner.

I use a fairly expensive mozzarella for this dish because it’s softer, tastier and absorbs more flavors. Any locally produced mozzarella would work. Also, my local farmers’ market has a pasta vendor, who hand-makes many flavors of pasta. This dish works very well with flavored pastas – fire roasted chili, lemon pepper, tomato basil, red bell pepper – the list goes on. You can also change-up the cheese to a Queso Blanco (again, use a fairly expensive or locally produced one), use cilantro instead of basil and use a chili flavored pasta for a whole new dish. The possibilities are endless.

Sourdough Buns

[I posted this in comments at another blog after a recipe request, seems only fair to turn it into a post here. It has been changed a little bit from that comment.]

Dump your starter out of the plastic mayo jar into the bowl of your mixer. Should be a very wet 2 or 3 cups. Add 3 cups AP flour and a cup of water, stir and cover overnight on the counter.  Next morning crank up the mixer on low using the dough hook, add 1 t of yeast, 1-1/2 t salt, 4 T sugar, a splash of olive oil, and 1 or 2 T of dry milk. Is the mixture forming a ball? If it looks very liquid and loose, add flour a tablespoon at a time until the dough pulls away from the sides of the bowl. It should still be sticky. Knead for 7 or 8 minutes with the hook. Dump into an oiled bowl and cover with plastic wrap until it doubles in volume. Dump it onto a floured mat and deflate, then divide into 12 portions as best as you can. Flour your hands and roll these portions into a ball between your palms and array them on a silicone mat on a baking tray. Cover them all again and let them rise some more—an hour or two. Be heating the oven while they rise, start at 425 for the first 6 or 7 minutes then reduce to 375. Use a spray bottle to mist inside the oven every couple of minutes for the first 10 minutes or so. Rotate the tray half way through.  Today the buns took just shy of 25 minutes to bake. Go by the color, or an internal temp of ~195 if you have an instant read thermometer. Cool thoroughly on a rack.
This recipe gave me 12 buns of a pretty good size, and the crust was chewy, almost could be described as tough. They stood up to the sauce admirably, without falling apart. I recommend them for sloppy joes, Italian beef and like sammiches.

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Buns ‘n Stuff

Checking back in.  The hamburger and fries meal came off as planned, albeit a bit later than I had imagined.  I got distracted and before I really knew what was happening I was mounting a spiked roller onto the little Deere.  Don’t ask.

I made another batch of sesame seeded buns, using a different recipe. As before, I let the machine do the mixing and the first knead.  I put the dough into a covered bowl for the first rise, and then portioned the dough into eighths on a tray for a second rise.  This is where I took the dogs on a run to the new pond, where some grass was starting to grow, but there were a lot of spots that needed some additional work or the grass wasn’t going to grow there.  I remembered the roller thingy I had in the shed.  I dragged it out and greased the bearings and filled it with water for the extra weight and then trundled it over to the site of the new pond and ran a few circles around to see how well the spikes broke the crust. Looked like it was just the thing so I told Mrs J we were going to have fun tomorrow sowing grass.  Decided I had best get supper on.

Where was I?  Ah..  So the second batch of buns had time to really rise before I stuck them into the oven to bake.

I did roughly the same thing, 375 oven, misting with water, turned the tray, etc.  I let these brown just a bit more than the last batch.  They look good, still cooling on the rack.  I expect they’ll be fine.