Cheesy Dilly Bun Burgers
Author: 
 
Bun recipe makes 8 Burger recipe makes 6. Don't complain - just eat the extra buns!
Ingredients
  • BUNS:
  • 1 cup very warm water
  • 1 package active-dry yeast
  • 1 teaspoon sugar
  • 1 egg
  • ¼ cup milk powder
  • ¼ cup oil (light olive, canola, peanut oil all work well)
  • 3 cups bread flour
  • 1 teaspoon salt
  • 1 cup grated sharp cheddar cheese
  • 1 large (or 4 spears) dill pickle (more to taste)
  • 1 tablespoon chopped fresh dill (more to taste)
  • pepper (optional)
  • 1 cup water
  • ¼ cup baking soda
  • 1 egg
  • BURGER:
  • 2½ pounds lean ground Angus beef
  • ⅓ cup Ketchup (I used Red Duck Organic Smoky Ketchup)
  • ½ cup finely chopped sweet onion
  • 1 tablespoon balsamic vinegar
  • Coarsely ground black pepper, to taste
  • 1 pound cheese, grated (I used Cabot Pepper Jack)
  • Whatever condiments float your boat!
Instructions
  1. BUNS: Prepare two large baking sheets by covering in parchment, or by greasing lightly.
  2. In a large bowl (a sturdy stand mixer with a dough hook is recommended), combine very warm water, sugar, and yeast. Let it sit until foamy - about 5 minutes.
  3. Add egg, milk powder, and oil. Mix well.
  4. Add flour and salt. Mix well and continue to knead by machine for 5-6 minutes (7-8 minutes on floured surface if kneading by hand).
  5. Mix in the grated cheese.
  6. Place dough in a greased bowl, turning to coat the surface. Cover and let rise in a warm place until doubled - about an hour.
  7. Quarter the dill pickle (or use pickle spears). With a sharp knife, remove the soft, seedy centers. Finely chop the remaining pickle. You should have about ½ cup of chopped pickles. Roll in several layers of paper towel and squeeze firmly to remove as much of the juice as possible.
  8. On floured surface work the chopped pickles and fresh dill into the dough, along with pepper if you choose to add it. (Dust with flour as you work, if necessary.) Divide dough into 8 equal pieces and form each into a ball, placing 4 on each prepared baking sheet.
  9. Press to flatten, using the palm of your hand or the bottom of a salad plate, aiming for 4 inches across. cover and allow to rise in a warm place until puffy - about 40 minutes.
  10. Heat oven to 375 F.
  11. In a small bowl, thoroughly whisk together the cup of water, the baking soda, and the egg. Using your hand, carefully pick up a bun and drop it top-down in the soda mixture.Remove quickly by gently pressing on one side as you lift the other, flipping it upright. Place it back on the baking sheet. Sprinkle with sesame seeds or cheese if you wish, and bake for 12-14 minutes, until top is a rich golden brown. Cool on baking racks.
  12. BURGERS:
  13. In a medium bowl, combine burger, ketchup, sweet onion, vinegar, and pepper. Divide into 12 equal portions.
  14. Flatten each into thin 5-inch patties. Place a small handful of grated cheese in the center of 6 patties. Cover each with one of the remaining patties, pressing edges together firmly. Using your hands, press around the outer edge, toward the center, creating a nice, round, plump patty. Cook to desired doneness.
  15. To create cheese skirt: place each cooked burger on greased (don't skip that step!) piece of foil. Place a large handful of cheese on the top and close the lid to the grill (or cover each patty with a foil tent). Check often - the cheese should be melted in a lovely pool around the burger. Once it starts to get crispy, remove from the heat.
  16. Construct your burger, adding whatever vegetables or condiments you like.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=7381