Cheeseburger and Onion Rings, Entirely Scratch Made

There are many elements to a cheeseburger, but making one from scratch isn’t as daunting as it first seems – stay at home and create a meal worthy of a high-end restaurant.  Especially if you have a group to feed, impress their palates and save some dough by making your own dough!

Makes 5 burgers

• For the buns:

3 cups of bread flour

1 cup of warm water and 1 tsp.

2 large eggs and 1 egg yolk

1/3 cup of all purpose flour

5 tbs. of softened butter

2 tbs. of sugar

2 tsp. of active dry yeast

1 1/2 tsp. of salt

Combine 1 cup of water, yeast, and sugar in a glass measuring cup; let stand for about 5 minutes until foamy.  Beat 1 of the eggs and the egg yolk in a small bowl and set aside.

In a KitchenAid mixing bowl, add flour and salt, and whisk together.  Add the soften butter, and with a dough hook, mix on speed 2 until the butter combines into the flour.  Add the beaten egg and yeast mixture, and continue mixing on speed 2 for 8 minutes.

Scrape bowl onto a lightly floured surface.  Roll into a ball, then put in a lightly oiled bowl to let rise; covered in plastic wrap, let rise in the oven with the light on (not the heat!) for 1 to 1 1/2 hours until the ball appears to double in size.

unproofed dough

unproofed dough…

...proofed dough

…proofed dough

Line a baking sheet with parchment paper or spray with cooking spray.  With a dough scraper, divide into 5 equal parts, and roll each portion into a ball.  Arrange on the baking sheet evenly spaced apart.  Put a large shallow pan filled with boiling water on the floor of the oven.  Put the baking sheet back in the oven with the light on until the balls double in size, about 1 to 1 1/2 hours.

portioned dough

portioned dough

Preheat the oven to 400 degrees F.  Beat remaining egg with 1 tsp. of water to make an egg wash and lightly brush on the top of the buns, then sprinkle with salt (Chef Zach used rosemary salt).  Bake about 8 minutes, rotate the sheet, then bake about 8 minutes more, until the tops are golden brown.  Transfer to a cooling rack and let cool completely before slicing horizontally.

finished brioche buns

finished brioche buns

• For the onion rings:

1 gallon of cooking oil (canola or peanut [Chef Zach used canola])

2 sweet yellow onions

2 1/2 cups of all purpose flour

2 1/2 cups of buttermilk

12 oz. of Bear Republic Hop Rod Rye beer

2 tsp. of garlic powder

3 tsp. of salt and more for seasoning the onion rings when done

1 tsp. of freshly cracked black pepper

Peel off darker exterior layers of the onion, then slice 1/2″ thick.  Separate the rings and soak in buttermilk for 1 hour.

Heat oil to 350 degrees F in a deep fryer.  Combine 1 1/2 cups of flour and 1 tsp. of salt, and mix thoroughly.  In a separate bowl, combine 1 cup of flour, beer, garlic powder, 2 tsp. of salt, and pepper, and mix thoroughly.

drip dry

drip dry

Pour the rings and buttermilk into a strainer over a bowl.  Using two forks so that you can do two at a time, dredge the rings in the flour, then shake off any excess.  Dip rings in the beer batter, and shake off any excess once again.  Drop into the hot oil, and as you add more, make sure they don’t crowd or else they will stick together.  When golden brown (after about 5-6 minutes), lift fry basket from the oil and shake off excess oil.  Salt immediately and keep warm in the oven until ready to serve.

cheeseburgers from scratch 036

• For the bacon: (4 pieces per burger)

Preheat oven to 350 degrees F.  Put a wire rack inside of a baking sheet, so that the bacon doesn’t sit in its own grease.  Lay the bacon on the wire rack, and bake for 16-20 minutes depending on desired crispiness.

• For the mushrooms

30 mushrooms, thinly sliced (if all 5 burgers are to be topped; otherwise, 6 per burger)

2/3 cup of Bear Republic Hop Rod Rye beer (for 30 mushrooms; eye it if less)

1 tbs. of butter

Salt and pepper to taste

In a large saute pan, melt butter over medium heat.  Add mushrooms and pepper and cook for about 2 minutes.  Add the beer and cook until the liquid is evaporated.  Cook further until the mushrooms are lightly browned, and try not to stir them too much during this step.  Salt within seconds of removing from heat.

• For the beef patties:

2 1/2 lbs. of boneless rib eye steak (find it at your butcher’s under Market Steak)

1 tbs. of butter

Hook up your grinding attachment to your KitchenAid with the fine plate.  Chop the meat into 1 1/2″ cubes and put in the grinder; grind all of the meat, then grind it all once again.  Form into 5 patties about 1/2″ thick.

Melt butter on a cast iron griddle with medium heat and place patties on the griddle one at a time, with about 5-10 seconds between each placement so that the griddle doesn’t cool down.  Cook for 3-4 minutes on each side.  When on the second side, add cheese, bacon, and/or mushrooms.

In a separate griddle or frying pan, lightly butter the cut side of the split buns and grill on that side until lightly golden brown.  Build burger with condiments of choice.

august's with mushrooms, swiss cheese, tomato, and lettuce

august’s with mushrooms, swiss cheese, tomato, and lettuce

zach's with bacon, american cheese, onion rings, and bbq sauce

zach’s with bacon, american cheese, onion rings, and bbq sauce

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Posted on February 26, 2013, in Recipes and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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