I tried his tex mex burger and must admit that I was really impressed at how much they tasted like they were made at a German Butcher Shop. I gave them to my family for lunch and they thought they were amazing too.
The burger bun was fun to make, of course you can always buy them but these came very close to perfect in taste and consistency. So if you have some extra time on hand try them and see for yourself.
Light Brioche Burger Buns
Adapted from Comme Ça restaurant in Los Angeles, via the New York Times
Makes 8 4 to 5-inch burger buns
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Sesame seeds (optional)
1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.
3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours. (Mine took only 30 minutes on a very warm day)
4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours.(Mine took only 20 minutes)
5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely
for 2 people
10.5 ounces tofu (300 g)
½ bunch flat-leaf parsley
¹/ ³ cup canned corn (50 g)
¾ cup canned kidney beans (50 g)
½ cup breadcrumbs (60 g)
2 level teaspoons kosher salt or 1 teaspoon table salt
2 teaspoons paprika
2 teaspoons tomato paste
1 level teaspoon locust bean gum
(If not available, you can use guar gum.)
Freshly ground black pepper
1 t chili flakes (optional)
¼ cup vegetable oil (70 mL)
Lettuce for the burgers
2 sesame buns
Mash the tofu with a fork. Peel the onions. Wash the parsley, shake dry, and purée together with the onions in a blender.
Rinse off the corn and kidney beans and allow to drain.
Combine all of the ingredients for the burgers, except for the vegetable oil, and knead well for 2 minutes. The dough should be quite dry, if it seems to wet add more breadcrumbs.
Then form 3 burgers from the mixture (the flatter they are, the crispier they will turn out).
Heat the oil in a skillet and fry the burgers for 2 minutes on each side over high heat.
Reduce the heat to medium and fry the burgers an additional 4 minutes on each side until golden brown.