I took my burgers to the next level tonight. I have never had a strong burger game. I decided to try smash burgers after watching a video. I have only made smash burgers once last Saturday as a practice run with some venison bacon burger. I told all my family to be home tonight for dinner it was going to be special. I used ground chuck, one other real lean cut I found on sale, I cannot remember the name, and fat trimmings from a brisket I did Saturday. This morning I ran the meat thru the grinder and formed the meatballs to be smashed before I left for work. When I got home I made olive oil brioche buns from scratch. I made the burgers on my offset with a big cast iron skillet on top of the fire. I used American cheese on some and cheddar cheese on some. I then put Chipolte mayo aioli I made Saturday, with raw thin sliced onions on mine, and my sons. My wife, mother-in-law, 2 daughters, 2 sons, and my daughter's boyfriend all sat quietly trying to understand how what they were eating could be so good. Worth every second. The olive oil brioche buns are unbelievably good! I now have a strong burger game. lol
I used bread flour for the recipe
OLIVE OIL BRIOCHE BURGER BUNS NOTE : all metric measurements are in weight for maximum accuracy. The amount of flour you use will vary depending on the protein level of your flour.
Poolish ¼ cup all purpose flour (35 gm )
¼ cup warm milk (50 ml)
1 tsp. instant yeast (4 gm )
2 ¼ cups all purpose flour (320gm )
approximately 3 eggs ( 160 gm )
¾ tsp kosher salt (3 gm )
2 Tbsp. honey (25 grams)
2 Tbsp. milk (25ml )
½ cup - extra virgin olive oil (110 gm )
Sesame seeds, optional
Mix in small bowl the polish ingredients with whisk. Cover with plastic wrap and let stand for 20-30 minutes until bubbly. In a stand mixer fitted with a hook attachment , combine the rest of the flour(holding back 2 Tbsp) salt and stir. Add the poolish, eggs, milk , honey and work on low speed to blend completely, for 3-4 minutes. Dough will be sticky. Let rest for 5 minutes. Increase speed to medium and work until dough is completely smooth and releases from the sides of bowl, about 6-8 minutes. Scrape down the sides often to make sure all dough is cleared. If dough does not release from sides , you cans sprinkle in the reserved 2 Tbsp flour. With machine on low speed, pour in olive oil in a slow stream ¼ at a time, waiting till the dough absorbs it before adding more. It will look like a mess. It may take up to 8-10 minutes to blend. Turn onto counter and finish kneading by hand until olive oil is fully blended and smooth. Cover with plastic wrap and let rise for 1 ½ - 2 hours. Divide and shape into 8 equal pieces. Shape them into balls and place on a baking sheet lined with parchment paper. Press down slightly. Cover with a towel and let proof in a warm room for about 1 hour or until doubled in bulk. Preheat oven to 375 D and bake in lower third of oven for 22-25 minutes or until dark brown.
I used bread flour for the recipe
OLIVE OIL BRIOCHE BURGER BUNS NOTE : all metric measurements are in weight for maximum accuracy. The amount of flour you use will vary depending on the protein level of your flour.
Poolish ¼ cup all purpose flour (35 gm )
¼ cup warm milk (50 ml)
1 tsp. instant yeast (4 gm )
2 ¼ cups all purpose flour (320gm )
approximately 3 eggs ( 160 gm )
¾ tsp kosher salt (3 gm )
2 Tbsp. honey (25 grams)
2 Tbsp. milk (25ml )
½ cup - extra virgin olive oil (110 gm )
Sesame seeds, optional
Mix in small bowl the polish ingredients with whisk. Cover with plastic wrap and let stand for 20-30 minutes until bubbly. In a stand mixer fitted with a hook attachment , combine the rest of the flour(holding back 2 Tbsp) salt and stir. Add the poolish, eggs, milk , honey and work on low speed to blend completely, for 3-4 minutes. Dough will be sticky. Let rest for 5 minutes. Increase speed to medium and work until dough is completely smooth and releases from the sides of bowl, about 6-8 minutes. Scrape down the sides often to make sure all dough is cleared. If dough does not release from sides , you cans sprinkle in the reserved 2 Tbsp flour. With machine on low speed, pour in olive oil in a slow stream ¼ at a time, waiting till the dough absorbs it before adding more. It will look like a mess. It may take up to 8-10 minutes to blend. Turn onto counter and finish kneading by hand until olive oil is fully blended and smooth. Cover with plastic wrap and let rise for 1 ½ - 2 hours. Divide and shape into 8 equal pieces. Shape them into balls and place on a baking sheet lined with parchment paper. Press down slightly. Cover with a towel and let proof in a warm room for about 1 hour or until doubled in bulk. Preheat oven to 375 D and bake in lower third of oven for 22-25 minutes or until dark brown.
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