Cheesy Dilly Bun Burgers

May is Burger Month, and this post is part of a fantastic burger grill giveaway hosted by Girl Carnivore, where we all try to outdo each other to produce the best burger imaginable . . .but the burger you’re about to see is all my own. (So are the inevitable opinions and tasteless jokes.)

Play along for a chance to win an impressive grilling package. The entry link is at the bottom of the post. Be sure to follow along every day for the entire month of May for chances to win the Ultimate Burger Grilling Giveaway and check Burgermonth.com daily for all of the tantalizing burgers.

This zesty burger is filled with cheese, smothered in a crispy cheese skirt, and surrounded by a cheese and pickle bun. So much cheese! And that dilly bun is amazing, with a surprisingly restrained dill undertone, although a generous amount of chopped dill pickle and some fresh dill is added to the dough. Even those who aren’t pickle fans will like this bun.

And it’s all about the bun for me. I mean, I’m The Rowdy Baker, not The Rowdy Grillmaster. Hamburgers are simply a wonderful excuse to scarf down big, fat, fresh buns!

We’ve had some munificent sponsors who have sent us products to try. What a kick!

One of our wonderful sponsors, Red Duck, sent me a bottle of their Red Duck Smoky Ketchup, and I added a lavish amount to the burger before grilling, along with some chopped onions and a dash of balsamic vinegar. The result was a mildly sweet, slightly savory burger. I drizzled a little more of the ketchup over my burger; it’s that good.

I could afford to be generous with the cheese, thanks to Cabot Cheese, who sent me six different varieties. They were all wonderful, even the (whooEEEE) Fiery Jack. Through experience I can assure you that the quality of your cheese really matters when making cheese skirts. I experimented, and my usual brand (which shall not be named) made a greasy mess.

And for the piΓ¨ce de rΓ©sistance, a bag of hickory chips arrived from Western BBQ Products, which made a huge difference in the flavor of my burgers. I didn’t know you could use them in a gas grill, but it turns out you can! I put some in a stainless bread pan and let the grill get all smoky before the burgers went in there. You’ll want to go to their website to see all of the tempting flavors. I’m dying to try the Maple, Pecan, and Jack Daniels chips. It’s like they know me!

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Cheesy Dilly Bun Burgers
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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.

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Chop one large dill pickle.

Once dough rises add chopped pickle, fresh dill, and pepper (optional). Combine, but be careful not to overwork your dill dough. (Snort) So many jokes regarding buns and dill dough. I know, I know. I’ll stop now.

Divide dill dough into eight equal pieces. I’m a nerd; I weigh them.

Form into balls and flatten on baking sheet.

Once the buns have risen, dip in baking soda mixture. Be careful – don’t squeeeeze!

Add goodies to your meat. Here’s the Red Duck Ketchup going in.

Make twelve thin patties. Add cheese to six of them.

Cover with the remaining patties and pinch the edges.

Grill your burgers, then set each one on a greased piece of foil. Cover with a mound of cheese.

Crispy cheese skirt.

Check out Burgermonth.com to get your daily fix of burger creations, then enter a Rafflecopter giveaway for a chance to win the Ultimate Burger Grilling Giveaway! Here’s a peek at the goodies:

Each day there are several blogs scheduled with over-the-top, juicy, irresistible burgers. Keep an eye out for recipes from the following burger fans:
πŸ” Girl Carnivore πŸ” A Kitchen Hoor’s Adventures πŸ” A Simple Pantry πŸ” Abra’s Kitchen πŸ” AcadiaTwo’s Kitchen Antics πŸ” An Affair from the Heart πŸ” Bakersbeans πŸ” Betsi’s World πŸ”Caroline’s Cooking πŸ” Cindy’s Recipes and Writings πŸ” City Living Boston πŸ” Cluttercafe πŸ” Cooking With Carlee πŸ” Convos with Karen πŸ”Daily Dish Recipes πŸ” Dance Around The Kitchen πŸ” Dixie Chik Cooks πŸ” Dizzy Busy and Hungry πŸ” Doodlecraft πŸ” Everyday Eileen πŸ” Family Around the Table πŸ” Family Food on the Table πŸ” Family Spice πŸ”Farmwife Feeds πŸ”Food Above Gold πŸ” For the Love of Food πŸ” Grillax.com πŸ” Grilling Montana πŸ” Grumpy’s Honeybunch πŸ” Hezzi-D’s Books and Cooks πŸ” Honeybunch Hunts πŸ” HORNS BBQ πŸ” Intelligent Domestications πŸ” It Is a Keeper πŸ” Jolene’s Recipe Journal πŸ” Jonesin For Taste πŸ” Juggling Act Mama πŸ” Karen’s Kitchen Stories πŸ” Kate’s Recipe Box πŸ” Krazy Kitchen Mom πŸ” Life Anchored πŸ” Life of a Ginger πŸ” Mildly Meandering πŸ” Miss in the KItchen πŸ” Palatable Pastime πŸ” Pastry Chef Online πŸ” Perspective Portions πŸ” Plowing Through Life πŸ” PNW Eats πŸ” Pook’s Pantry πŸ” Real Life With Dad πŸ” Sarah’s Cucina Bella πŸ” Seduction In The Kitchen πŸ” Simple and Savory πŸ” Souffle Bombay πŸ” Spiced πŸ” Spoonabilities πŸ” Strawberry Blondie Kitchen πŸ” SueBee Homemaker πŸ” Sumptuous Spoonfuls πŸ” Sweet ReciPeas πŸ” Swirls of Flavor πŸ” Take Two Tapas πŸ” Tampa Cake Girl πŸ” Taste And See πŸ” The Baking Fairy πŸ” The Beard and The Baker πŸ” The Complete Savorist πŸ” The Crumby Kitchen πŸ” The Heritage Cookbook Project πŸ” The Keto Guy πŸ” The Redhead Baker πŸ” The Rowdy Baker πŸ” The Schmidty Wife πŸ” The Shirley Journey πŸ” The Spiffy Cookie πŸ” This Farm Girl Cooks πŸ” Thyme for Cocktails πŸ” We are not Martha πŸ” Well Fed Baker πŸ” West Via Midwest πŸ” What’s Cooking Italian Style Cuisine πŸ” Who Needs A Cape? πŸ” Wildflour’s Cottage Kitchen πŸ” Wok & Skillet πŸ” Zest & Simmer πŸ”

I’d like to offer a great big thank you (mwah!) to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Β Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Β Western BBQ. You made this so exciting!

And now, it’s back to sugar and flour.

Lorinda

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Bouquet Burger

This post is part of a fantastic burger grill giveaway hosted by Girl Carnivore, where we all try to outdo each other to produce the best burger imaginable . . .but the burger you’re about to see is all my own.Β 

Play along and maybe you’ll win a big grilling package! (I strategically put the contest info below my post so you’ll have to at least LOOK at my burger to get to the good stuff.)

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Produce a grilled masterpiece this summer with this lavender-and-garlic-infused burger. Savory garlic blends with the delicate taste and fragrance of French lavender, creating an experience that will entertain your taste buds without crashing the party. As pungent as the infusion may seem while it’s cooking, the resulting flavorβ€”once blended with the beefβ€”is mellow. Complex. Slightly obscure. Oh, you’re gonna love this!

I added cheese and garlic to the burger buns, too, because there is no such thing as too much garlic! The buns are easy to make, and a feast for the eyes as well as the stomach, with bits of crispy cheese poking out of the rich golden crust.Cabot Cheese sent participants a generous assortment of cheeses, and I made good use of each amazing variety. Choose your favorite flavor, of course, but I liked using a Colby Jack on the burger itself, sharp cheddar in the buns, and a sprinkling of spicy “Fiery Jack” on top of the bun as it baked.

Bouquet Burger
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Author:
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!
Ingredients
  • CHEESY GARLIC BUNS:
  • 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)
  • BUN BATH:
  • 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
  • BURGERS:
  • 1 tablespoon olive oil
  • 5 large cloves garlic, chopped
  • 2-3 tablespoons culinary lavender
  • ½ cup undiluted canned consommΓ©
  • 1 teaspoon brown sugar
  • Salt and pepper to taste
  • 2½ pounds burger (I used Angus, 80% lean)
Instructions
  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 consommΓ© 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.

When dough meets garlic and cheese.

Cut into equal pieces (yes, yes, I use a kitchen scale. I can’t help it) and form balls.

Once the buns have risen and are puffy, whisk together the baking soda, water, and egg.

Dip. Be careful – don’t squeeeeze!

Sprinkle dipped buns with cheese and pop them in the oven, one baking sheet at a time.

Cook garlic gently in oil. Add lavender and broth.

So much flavor going into that burger!

Strain the broth into a bowl and add brown sugar.

Stir in the meat, make 6 patties, and refrigerate for 2-3 hours.

Grill the burgers and top with cheese if desired. Grill those buns, too, but watch them; they go fast! Add your favorite veggies and condiments.

Look at all of these participants! I hope you’ll give them a visit. The calendar is full of upcoming burger posts, so between now and the end of the month you’ll see something from each and every one of these creative people:

πŸ” Girl Carnivore πŸ” A Kitchen Hoor’s Adventures πŸ” A Simple Pantry πŸ” Abra’s Kitchen πŸ” AcadiaTwo’s Kitchen Antics πŸ” An Affair from the Heart πŸ” Bakersbeans πŸ” Betsi’s World πŸ”Caroline’s Cooking πŸ” Cindy’s Recipes and Writings πŸ” City Living Boston πŸ” Cluttercafe πŸ” Cooking With Carlee πŸ” Convos with Karen πŸ”Daily Dish Recipes πŸ” Dance Around The Kitchen πŸ” Dixie Chik Cooks πŸ” Dizzy Busy and Hungry πŸ” Doodlecraft πŸ” Everyday Eileen πŸ” Family Around the Table πŸ” Family Food on the Table πŸ” Family Spice πŸ”Farmwife Feeds πŸ”Food Above Gold πŸ” For the Love of Food πŸ” Grillax.com πŸ” Grilling Montana πŸ” Grumpy’s Honeybunch πŸ” Hezzi-D’s Books and Cooks πŸ” Honeybunch Hunts πŸ” HORNS BBQ πŸ” Intelligent Domestications πŸ” It Is a Keeper πŸ” Jolene’s Recipe Journal πŸ” Jonesin For Taste πŸ” Juggling Act Mama πŸ” Karen’s Kitchen Stories πŸ” Kate’s Recipe Box πŸ” Krazy Kitchen Mom πŸ” Life Anchored πŸ” Life of a Ginger πŸ” Mildly Meandering πŸ” Miss in the KItchen πŸ” Palatable Pastime πŸ” Pastry Chef Online πŸ” Perspective Portions πŸ” Plowing Through Life πŸ” PNW Eats πŸ” Pook’s Pantry πŸ” Real Life With Dad πŸ” Sarah’s Cucina Bella πŸ” Seduction In The Kitchen πŸ” Simple and Savory πŸ” Souffle Bombay πŸ” Spiced πŸ” Spoonabilities πŸ” Strawberry Blondie Kitchen πŸ” SueBee Homemaker πŸ” Sumptuous Spoonfuls πŸ” Sweet ReciPeas πŸ” Swirls of Flavor πŸ” Take Two Tapas πŸ” Tampa Cake Girl πŸ” Taste And See πŸ” The Baking Fairy πŸ” The Beard and The Baker πŸ” The Complete Savorist πŸ” The Crumby Kitchen πŸ” The Heritage Cookbook Project πŸ” The Keto Guy πŸ” The Redhead Baker πŸ” The Rowdy Baker πŸ” The Schmidty Wife πŸ” The Shirley Journey πŸ” The Spiffy Cookie πŸ” This Farm Girl Cooks πŸ” Thyme for Cocktails πŸ” We are not Martha πŸ” Well Fed Baker πŸ” West Via Midwest πŸ” What’s Cooking Italian Style Cuisine πŸ” Who Needs A Cape? πŸ” Wildflour’s Cottage Kitchen πŸ” Wok & Skillet πŸ” Zest & Simmer πŸ”

Check out Burgermonth.com to see the daily orgy of burger creations (just scroll way down), then enter a Rafflecopter giveaway for a chance to win the Ultimate Burger Grilling Giveaway! Here’s a peek at the goodies:I’d like to offer a great big thank you (mwah!) to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Β Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Β Western BBQ. You made this so exciting!

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