Try this classic burger by Antonio from The Great Australian Bake Off.
For the brioche buns, in the bowl of a mixer weigh together the eggs, sugar, milk and dry yeast and mix together with the dough attachment. Add in the flour and salt and knead until smooth. Add in the butter and mix until the dough comes away from the side of the bowl. Let prove for 35 minutes. Divide dough into 100g portions, roll into buns, egg wash and sprinkle with both sesame seeds. Let prove for 20 minutes, then bake at 170°C for about 20 minutes.
For the onion jam, cut onions into 1.5mm strips and cook with butter and olive oil until golden brown (20 minutes). Stir in the rest of the ingredients.
Tomato sauce, blend together the tomato paste, glucose syrup, vinegar, sugar, salt and clove until evenly mixed. Slowly blend in the xanthan gum until thickened.
Beef patty, mix together all the ingredients until evenly distributed and divide into 150g portions. Cook in a hot fry pan for 5 minutes on 1 side, then 2 minutes on the other. While it’s resting, place a slice of cheddar over the hot patty and let sit to melt the cheese.
To assemble, cut brioche buns in half and place on a hot grill pan to toast the buns.
Once toasted, top with onion jam, the paddy and melted cheese, the tomato sauce and the top bun.
Nutritional analysis per serving (34 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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This recipe has not been edited or tested by the Bake Off Food Department
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