I planned this recipe to be a ‘summer’s coming, BBQ weather, lets break out the sunscreen’ kind of post but as I sat down to type it the heavens opened and it started to rain torrentially, followed by hail. Good ol’ British weather! When I first moved to the UK from sunny Greece the unpredictable weather was a shock to the system. It took me a few years to get used to the cold and the rain but now I wouldn’t have it any other way.
In fact, I can’t really cope with the relentless sunshine and intense heat whenever we visit Greece in the summer – it is TOO MUCH. Having said all that I would very much like a return of the glorious sunshine we enjoyed over the weekend, thanks very much. I suspect the weather will improve as soon as the Chelsea Flower Show is over – I remember visiting a couple of times and it always rained.
Brioche burger bunsPrint Rate
- 180 ml | 6.3oz milk
- 115 g | 4.1oz unsalted butter melted and cooled
- 2 large eggs lightly beaten
- 55 g | 2oz sugar
- 1 1/2 tsp salt
- 410 g | 14.5oz strong white bread flour plus extra for dusting
- 1 packet fast action yeast suitable for bread makers
- 1/2 tsp onion granules optional
- 1 egg beaten with a splash of milk and drop of soy sauce to glaze
- 2-3 tbsp sesame seeds or poppy seeds or leave plain
- Put all the dry ingredients in the bowl of your stand mixer and mix for a couple of minutes using the dough hook.
- Melt the butter and mix with the milk and eggs. Add to the mixing bowl and beat together on slow speed for four minutes and a little faster for a another four minutes. Check the dough passes the windowpane test and if not continue mixing for a couple more minutes. Cover the mixing bowl with a clean towel and let the dough rise 1.30-2h or until nearly double.
- Dust your worktop with a little flour and tip the dough onto it. Dust the top of the dough with flour (it will be a little sticky) then gently press down to deflate.
- Divide into 9 equal pieces. Flatten each piece and then fold the edges in towards the centre. Flip over seam side down and place the palms of your hands around the roll. Use your hands to shape each roll it into a smooth ball.
- Place the rolls on a large tray lined with baking paper, spaced apart. Place the tray inside a plastic bag or cover loosely with greased cling film. Leave them to prove for 40 mins – 1 hour until the buns are puffy and slightly risen.
- Preheat the oven to 200C (400F). Place a small tray on the bottom of the oven.
- Brush the rolls with the beaten egg and then sprinkle with the sesame seeds.
- Put the tray in the oven and toss a couple of ice cubes into the tray at the bottom of the oven to create steam.
- Bake the rolls for 15-20 minutes until golden. Cover with foil if they are colouring too quickly. Cool before serving.
Load the ingredients in the baking pan in the order they are listed. Make sure the yeast doesn’t touch the liquid ingredients. Select dough cycle - the bread machine will mix and prove the dough. Proceed with step 3 as above.
Blue cheese burgers with crispy pancetta and onion chutney
- 500 g | 17.6oz beef mince
- 1 red onion
- 55 g | 2 oz blue cheese crumbled
- 55 g | 2 oz fresh breadcrumbs
- 1 large egg lightly beaten
- 1 tbsp flat-leaf parsley very finely chopped
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp ground black pepper
- couple of dashes Tabasco
- caramelised onion chutney from a jar to serve
- 6 slices pancetta
- Easy blue cheese sauce
- 150 g | 5.3oz blue cheese crumbled
- 4-5 tbsp sour cream or light mayonnaise
- 1 tbsp snipped fresh chives
- 1-2 tbsp olive oil
- 1 tsp Worcestershire sauce
- Put all the ingredients in a large bowl and thoroughly mix together with your hands. Form 6 thick burgers, cover with cling film and chill for 30 minutes.
- Heat a skillet or frying pan and cook the pancetta until crisp. Set aside.
- Place the burgers on the pan and cook over medium heat, pressing down on the burgers with a spatula. Cook for 3-4 minutes on each side. Set aside while you prepare the blue cheese sauce.
- Mix all the ingredients for the sauce together in a small bowl. Add more sour cream if the sauce is too thick.
- Toast the burger buns and spread onion chutney on the bottom half. Add the burger and a pancetta slice. Spread blue cheese sauce on the top half of the bun and press down on the burger. Serve immediately.