Bouquet Burger
Cheesy garlic buns top these lavender and garlic burgers. The recipe makes 6 burgers and 8 buns. That will give you two extra buns to "test". Enjoy!
  • 1 cup very warm water
  • 1 package active-dry yeast
  • 1 teaspoon sugar
  • 1 egg
  • ¼ cup milk powder (whole milk powder if possible)
  • ¼ cup oil (light olive, canola, peanut)
  • 3 cups bread flour
  • 1 teaspoon salt
  • 3 cloves garlic, finely chopped and sauteed briefly in a small amount of olive oil
  • 1 cup grated cheese - more if you'd like. (I used sharp cheddar and Parmesan)
  • ¼ cup baking soda
  • 1 cup warm water
  • 1 egg
  • ½ cup grated cheese (I used Cabot's Fiery Jack) to sprinkle on buns before baking
  • 1 tablespoon olive oil
  • 5 large cloves garlic, chopped
  • 2-3 tablespoons culinary lavender
  • ½ cup undiluted canned consomm√©
  • 1 teaspoon brown sugar
  • Salt and pepper to taste
  • 2½ pounds burger (I used Angus, 80% lean)
  1. In a large bowl (a sturdy stand mixer with dough hook is recommended) combine warm water, yeast, and sugar. Allow mixture to sit until foamy - about 5 minutes.
  2. Add egg, milk powder, and oil. Mix well.
  3. Add flour and salt. Mix until combined. Knead by machine for 5-6 minutes (if kneading by hand, turn out onto floured surface and knead for 7-8 minutes.)
  4. Knead in 1 cup grated cheese and the sauteed garlic. Place in a greased bowl, turning to coat the dough. Cover and let rise until doubled - about 1 hour.
  5. Cover two large baking sheets with parchment (or lightly grease them).
  6. Punch down dough and divide into 8 equal pieces, forming each piece into a smooth ball.
  7. Place 4 balls onto each baking sheet and press to flatten each into a 4-inch circle, using your hand or the back of a salad plate. Cover lightly with a dish towel and allow the buns to rise until puffy - about 40 minutes.
  8. Heat oven to 375 F.
  9. For a rich brown crust, place the baking soda, water, and egg into a small bowl and whisk or beat until foamy. Lift each bun gently and drop, top down, in the bowl. Press on one side as you lift on the opposite side to remove the bun. Place carefully back on the baking sheet and sprinkle with cheese.
  10. Bake until brown - approximately 14 minutes. Cool on rack.
  11. BURGERS:
  12. In a small pan on medium low heat, combine 1 tablespoon olive oil and the chopped garlic. Cook gently on medium-low for 5 minutes. Don't let the garlic get brown - reduce heat if necessary. Add lavender and consommé and simmer for an additional 5 minutes. Turn off heat and cover the pan. Let it sit for 1 hour. Strain into a medium bowl, pressing mixture with the back of a spoon. Discard the garlic and lavender. (Or if you want to go for the gusto, add some of it to your burger mixture.)
  13. Stir 1 teaspoon brown sugar into the broth. Add meat and mix well. Mix in salt and pepper if desired.
  14. Cover and place bowl in the refrigerator for 2-3 hours.
  15. Press burger into 6 patties and grill to desired doneness, adding cheese at the end.
  16. Add your favorite veggies and condiments and serve with the cheesy garlic buns.
Recipe by The Rowdy Baker at