Author Topic: Hamburger buns and old school burgers  (Read 4935 times)

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Offline TXCraig1

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Hamburger buns and old school burgers
« on: January 08, 2012, 09:44:11 PM »
I've posted this link (http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough) several times as an example of mixing/folding technique, but I had never actually made the recipe associated with it. I decided to use it today for hamburger buns. The only modification I made was to add about 1/4c of Ischia starter (in addition to the yeast called for in the recipe). The buns were INCREDIBLE. My wife, who abhors giving me complements (and didn't think I was capable of making soft bread), was all over them.

The burgers were 1/2lb of fresh ground chuck cooked over mesquite to medium with the top down to intensify the smoke. The only thing you canít see is the salt-cured fresh jalapenos on top of the cheese.

It took a huge wine to stand up to this burger, so I chose the mammoth 2008 Grail of Lisa with an epic 18.3% alcohol. The amazing thing is that the wine carries it like it is about 14% - there is no burn. You can almost stand up a fork in the glass the wine is so rich and over the top.

CL

EDIT (4/17/15): For the updated link to the recipe, see http://www.gourmet.com/recipes/2000s/2008/03/sweetdough.html

EDIT (7/4/2015): For an updated link to the video, see http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough.html
« Last Edit: July 04, 2015, 08:39:59 AM by Pete-zza »
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Online Jackie Tran

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Re: Hamburger buns and old school burgers
« Reply #1 on: January 08, 2012, 10:37:34 PM »
Nice job on the the buns and burgers Craig!  Did you also use his hand technique in conjunction with the recipe as well?

Chau

Offline TXCraig1

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Re: Hamburger buns and old school burgers
« Reply #2 on: January 08, 2012, 10:39:13 PM »
Thanks, Chau.

Yes, exactly as illustrated in the video. I enjoy using that technique. It's very satifsying to see the dough come together.

CL
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Offline tdeane

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Re: Hamburger buns and old school burgers
« Reply #3 on: January 08, 2012, 10:52:53 PM »
Burgers(and fries) are my second passion after pizza and the bun is so important and often neglected. Your buns look great! I usually make brioche buns but I am finding them too heavy lately. Yours look perfect. Can you share the recipe?
« Last Edit: January 08, 2012, 10:56:14 PM by tdeane »

Online tinroofrusted

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Re: Hamburger buns and old school burgers
« Reply #4 on: January 08, 2012, 10:59:04 PM »
Hey now, those are some beautiful buns. I will have to give those a try one of these days. 

I looked up the "Grail of Lisa". Looks like it's quite a toothsome wine, and perfect for burgers. The illustration seems to depict Lisa after she has inbibed a fair quantity of that strong elixir. 

I am very glad to hear that your wife was supportive of your buns!

Best regards,

TinRoof

Offline TXCraig1

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Re: Hamburger buns and old school burgers
« Reply #5 on: January 08, 2012, 11:07:40 PM »
Terry,

It is this recipe: http://www.gourmet.com/recipes/2000s/2008/03/sweetdough + ~1/4c Ischia starter straight out of my fridge prepared with this method: http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough

Craig

EDIT (7/4/15): For operative versions of the above links, see http://www.gourmet.com/recipes/2000s/2008/03/sweetdough.html and http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough.html
« Last Edit: July 04, 2015, 08:36:56 AM by Pete-zza »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Hamburger buns and old school burgers
« Reply #6 on: August 19, 2012, 09:41:22 PM »
This is absolutely the best hamburger bun recipe.

I made 8, 125g buns from the formula. Baked at 375F for about 15 minutes. Burger was 1/3lb.
« Last Edit: August 19, 2012, 09:42:53 PM by TXCraig1 »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline pizzablogger

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Re: Hamburger buns and old school burgers
« Reply #7 on: August 21, 2012, 06:08:01 PM »
F*%k the gosh darned Cooking Channel and Travel Channel "top 10 best burger and place to jack-off in list-of-the-week", THIS forum is the place where even a going on six year vegetarian looks at these pics and thinks HOT SHEET! That's looks good!

Craig, you are a true artisan in the kitchen, regardless of what the food in question is. --K   :)
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Offline Bigfoot21075

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Re: Hamburger buns and old school burgers
« Reply #8 on: August 22, 2012, 09:49:19 AM »
CRAIG!!!

WOW! Those look AMAZING! GREAT Burgers are another passion for me as well. THANK YOU for posting this. This will take me to the next level.

What kind of meat do you like to use for your burgs?


Offline TXCraig1

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Re: Hamburger buns and old school burgers
« Reply #9 on: August 22, 2012, 10:15:10 AM »
CRAIG!!!

WOW! Those look AMAZING! GREAT Burgers are another passion for me as well. THANK YOU for posting this. This will take me to the next level.

What kind of meat do you like to use for your burgs?

Thank you! I like to use ground chuck.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Hamburger buns and old school burgers
« Reply #10 on: August 22, 2012, 10:16:35 AM »
F*%k the gosh darned Cooking Channel and Travel Channel "top 10 best burger and place to jack-off in list-of-the-week", THIS forum is the place where even a going on six year vegetarian looks at these pics and thinks HOT SHEET! That's looks good!

Craig, you are a true artisan in the kitchen, regardless of what the food in question is. --K   :)

Thank you Kelly!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Online The Dough Doctor

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Re: Hamburger buns and old school burgers
« Reply #11 on: August 22, 2012, 10:20:08 AM »
Craig;
They look fabulous!
The only thing missing was my dinner invitation.
I must have been distracted when it came. LOL
Tom Lehmann/The Dough Doctor

Offline TXCraig1

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Re: Hamburger buns and old school burgers
« Reply #12 on: August 22, 2012, 10:27:47 AM »
Craig;
They look fabulous!
The only thing missing was my dinner invitation.
I must have been distracted when it came. LOL
Tom Lehmann/The Dough Doctor

Tom, you don't need an invitation.

Seriously, if you ever find yourself passing through Houston, please let me know. I'd love to bake you a pie (or 8).

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Essen1

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Re: Hamburger buns and old school burgers
« Reply #13 on: September 13, 2012, 12:20:37 AM »
Craig,

Same recipe although I used my starter and some egg-wash.

They held up great, no cracking, no breaking no nothing.

Pics also show the resulting burgers.
Mike

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Offline TXCraig1

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Re: Hamburger buns and old school burgers
« Reply #14 on: September 13, 2012, 12:37:16 AM »
I could look at those burgers all day. And I just might...
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Don K

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Re: Hamburger buns and old school burgers
« Reply #15 on: September 13, 2012, 01:02:39 AM »
I've got to try me some of these buns soon. They look great!

Craig, you say that you use your starter with these. Do you reduce the cake/ADY or use the amount that the recipe calls for?
The member formerly known as Colonel_Klink

Offline TXCraig1

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Re: Hamburger buns and old school burgers
« Reply #16 on: September 13, 2012, 01:09:59 AM »
Craig, you say that you use your starter with these. Do you reduce the cake/ADY or use the amount that the recipe calls for?

No.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline Trinity

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Re: Hamburger buns and old school burgers
« Reply #17 on: September 13, 2012, 08:06:51 AM »
Awesome!!! (trin drool)

  I will pretend they are well done. :)
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

Offline rcbaughn

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Re: Hamburger buns and old school burgers
« Reply #18 on: September 13, 2012, 12:28:14 PM »
Those look awesome. God I love burgers.
More is better..... and too much is just right.

Offline Ev

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Re: Hamburger buns and old school burgers
« Reply #19 on: September 13, 2012, 06:22:17 PM »
Yup! I'll be making these within a day or so! ;D

Offline Essen1

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Re: Hamburger buns and old school burgers
« Reply #20 on: September 13, 2012, 11:22:37 PM »
They're excellent buns. But...with any recipe that's posted by a mag, we over here can make it better.

I'm thinking to replace 20% of the milk with water to make then a bit lighter.
Mike

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Offline Eleezy

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Re: Hamburger buns and old school burgers
« Reply #21 on: October 18, 2012, 10:34:55 PM »
Great results, guys! So great, in fact, that I tried to have a go myself. Unfortunately, after 20 mins in the oven the buns had little to no caramelization and were still a bit doughy. Any thoughts on what I did wrong?

Much appreciated!
Eric

Offline TXCraig1

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Re: Hamburger buns and old school burgers
« Reply #22 on: October 19, 2012, 12:02:56 AM »
Maybe your oven runs cool? You might get an oven thermometer and see if it actually is at the temperature it says it is.
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Offline SinoChef

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Re: Hamburger buns and old school burgers
« Reply #23 on: October 19, 2012, 02:07:32 AM »

You do not toast them? (the buns). 

Offline Eleezy

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Re: Hamburger buns and old school burgers
« Reply #24 on: October 19, 2012, 10:58:53 PM »
Thanks for the replies.

Craig - I'll check my oven temp.

Sino - I didn't realize these needed to be toasted. I didn't see that in the recipe...

Thanks, guys!