River Cottage Australia



Paul West makes soft milk buns to go with tender veal burgers seasoned with salt and pepper and served with zucchini relish, mustard greens and cos lettuce.


  • Jersey Milk Buns

  • 375ml whole Jersey milk

  • ½ cup cold water

  • 2 tsp instant yeast

  • 80g unsalted butter, melted

  • 625g strong white bread flour, sifted

  • 1 tbsp honey

  • 2 tsp salt

  • extra virgin olive oil, for kneading

  • Classic Jersey Burgers

  • 1/3 cup plus 3 tbsp Australian extra virgin olive oil

  • 2 large onions, finely chopped

  • 1.2 kg minced jersey veal shoulder

  • 1 tbsp Dijon mustard

  • 1 tsp sea salt flakes

  • 10 milk buns or soft burger buns

  • 250g Cheddar cheese, sliced

  • 1 x 250ml jar zucchini relish 

  • 10-12 leaves mustard greens, roughly chopped

  • 10 leaves baby cos lettuce


  • Jersey Milk Buns:

  • 1.

    Bring milk to a gentle simmer in a medium saucepan, then pour into a large mixing bowl and let cool a little, stirring in the cold water gradually to let it cool quicker.

  • 2.

    When milk is luke warm, whisk in the yeast and let dissolve, 5 minutes. Add flour and honey to milk, mix to combine with a wooden spoon, then fold in salt and butter. Use your hands to mix mixture into a dough. Taste the mixture, adding a little more water, flour or salt to form the right consistency and taste. Cover with a tea towel and leave to rest 10-12 minutes.

  • 3.

    Knead dough on a lightly floured bench a few times, then return to bowl slightly coated in olive oil. Let rest 1 hour, kneading gently two more times in this time.

  • 4.

    Preheat oven to 220C. Line two large trays with baking paper. Divide dough into 100g balls and place in rows touching each other on trays. Let sit 5 minutes to rise slightly.  Lightly dust tops with flour and bake for 20-25 minutes, until risen and slightly coloured on top. Turn out onto a wire rack to cool and use as burger buns.

  • Classic Jersey Burgers:

  • 1.

    Heat oil in a medium frypan over a medium heat and sauté onions until tender, 6-8 minutes. Place beef, Dijon and 1 tablespoon olive oil in a bowl, season with salt and freshly ground black pepper, mix well to combine. Using slightly wet hands, form 10 patties and refrigerate 20 minutes to firm.

  • 2.

    Lightly toast burger buns, if liked, and cut open. Divide cheese slices between buns. Heat half the oil in a large frypan pan, add patties and cook over medium-high heat, turning patties three or four times, until cooked medium rare. Place hot patties on cheese in buns and allow cheese to melt. Top patties with zucchini relish, mustard greens and cos lettuce. Close buns to serve.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 324kj
  • Fat Total 15g
  • Saturated Fat 5g
  • Protein 15g
  • Carbohydrate 30g
  • Sugar 5g
  • Sodium 385mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Damien103Report
Could you please post the recipe for the zucchini relish.