Dough Burgers Food

ORIGINAL LAUER-KRAUT BURGERS

Steps:

• For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
• For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
• To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

SOURDOUGH HAMBURGER BUNS

Steps:

• In a medium bowl, using an electric mixer such as Kitchen Aid, combine 2 cups sourdough starter with 1 cup flour and 1/2 cup whole wheat flour.
• Mix on low speed until well blended, about 2-3 minutes.
• Cover slightly with plastic wrap and let sit on the counter for 2 hours.
• When dough has sat for 2 hours, add to the bread machine pan the milk, 2 tablespoons of melted butter, egg, salt and sugar.
• Add the sourdough mixture (I just dumped it in from the bowl).
• Add the 1 3/4 cup flour and gently smooth out evenly with your hand.
• Turn on the dough cycle.
• For the first 5 minutes check dough and add additional water or flour, which ever is needed.
• When dough cycle is completed turn the dough onto a lightly floured surface and form into a ball.
• Using a roller, flatten the dough to a large oval 1/2 inch thick.
• Cut dough into 4 inch rounds using a sharp cutter.
• Transfer rounds to a greased baking dish.
• Gather up excess dough and repeat until all dough is used.
• Brush tops with 1 tablespoon melted butter, cover and let rise.
• NOTE: The buns will rise some more once placed in the oven.
• For quick rise starters 1-1 1/2 hours.
• For slow rise starters 2 to 2 1/2 hours.
• Bake for 15-18 minutes in 350 F oven or until golden brown.
• Cool slightly then slice with bread knife before serving. (For best results I think, place on the grill cut side down for 15-20 seconds before applying your burger).
• NOTE: All starters are different so the amount of flour, water and rise time may be different. For this recipe I used Donna M's SF Starter.

HOMEMADE HAMBURGER BUNS (BREAD MACHINE)

Steps:

• Place all ingredients, except butter, in pan of bread machine according to manufacturer's directions.
• Select dough setting.
• When cycle is complete, turn out onto floured surface.
• Cut dough in half and roll each half out to a 1" thick circle.
• Cut each half into six 3 1/2" rounds with inverted glass as a cutter.
• Place on greased baking sheet far apart and brush with melted butter.
• Cover and let rise until doubled, about one hour.
• Bake at 350° for 9 minutes.
• Note: Oven temperatures vary so check after 9 minutes to see if done. Some reviewers baked these anywhere from 12 to 30 minutes.

THE PERFECT BASIC BURGER

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
• Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

SOFT BURGER BUNS

Steps:

• Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.
• Tip the flour, sugar, yeast and 1 tsp salt into a large bowl and gradually work in the milk mixture, then the egg, until you have a smooth dough. Tip the dough onto a floured surface or into a stand mixer fitted with a dough hook and knead until elastic and shiny. Divide into 12 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.
• Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container.

SMASH BURGERS

Steps:

• To make your own buns, tip the flour, sugar, yeast and 1 tsp salt into the bowl of a stand mixer fitted with a paddle attachment. With the motor running on medium speed, gradually add the milk, then half the egg. Leave to mix for a few minutes, then add the butter, a little at a time, until the dough is elastic and shiny - about 5 mins. Alternatively, do this in a bowl using an electric whisk.
• Divide the dough into four and roll each piece into a round on a lightly floured surface. Arrange well spaced apart on a baking tray lined with baking parchment. Press down gently to spread them out a little and leave in a warm place for 2 hrs, or in the fridge overnight, until doubled in size.
• Heat the oven to 200C/180C fan/gas 6. Brush the remaining egg over the buns and scatter with the sesame seeds, if using. Bake for 13-15 mins until risen and golden. Leave to cool. Can be made up to a day ahead.
• For the sauce, stir together all the ingredients and set aside. Can be made up to a day ahead and kept chilled.
• To make the burgers, chill the chuck steak in the freezer alongside the blade and, if it fits, bowl of a food processor for 30 mins until the meat is firm but not frozen solid. Working quickly, tip half the chilled beef into the food processor and pulse eight to 10 times until the meat is minced, being careful not to overwork it. Tip the mince onto a tray and repeat with the remaining steak, then mix both lots together with ½ tsp salt. Divide into four portions and gently form each into a loose patty a bit wider than the buns. Don't overwork it.
• Cook the burgers as soon as possible after forming. Set a large, heavy frying pan over a medium heat. Split the buns and toast, cut-side down, in the pan (you may need to do this in batches). Remove to a plate, then sear the burgers, pressing them down with a spatula as they cook, for 4-5 mins on each side for medium rare or 6-7 mins for medium. Top with cheese, if you like, after flipping them. When the burgers are cooked, assemble as preferred with the buns, toppings of your choice and the burger sauce.