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:
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.
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.
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.
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:
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.
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 analysis per serving (28 servings)
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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