Brioche Burger Buns
Adapted from Hidefumi Kubota, Comme Ça, Los Angeles via The New York Times
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened.
In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Assembling the burgers – Cut the brioche in half, place lamb patty on the bottom half of the burger. Place a bed of baby spinach leaves, a large scoop of salsa and a drizzle of yoghurt. Add extra chilli or sweet chilli to serve.
Spicy Lamb Burgers
800g of minced lamb
4 large garlic cloves
1/4 cup of coriander, finely chopped
1 red chillies, chopped (seeds removed if you want a milder version)o450g/1lb lamb mince
1 tsp ground cumin
1½ tsp garam masala
1 tsp salt, or to taste
1 large free-range egg
1 cup of stale bread crumbs (preferably ciabatta)
1 large eggplant
Oil for frying
For the burgers, using a hand blender, roughly chop the onion, garlic, coriander and chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well.
Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking.
Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway.
Meanwhile, slice and eggplant into 1/2 cm rounds and pop on the grill next to the lamb patties.
While they’re cooking, prepare the salsa…
Beetroot Salsa with goats cheese
425g canned baby beetroot, drained
1 tbs finely chopped coriander leaves
1/4 cup (60ml) lemon juice
2 tbs olive oil
100g soft goat’s cheese
Cut some tinned baby beetroot into cubes
Add the other half of the onion, a teaspoon of cumin, a good bunch of mint, some Coriander leaves, a splash of lemon juice. Sprinkle with goats cheese and season with salt and pepper.
1 cup natural yoghurt
1 clove of garlic, crushed
1 tablespoon mint, finely chopped
1 tablespoon lemon juice
1/4 teaspoon salt
Combine all ingredients and mix well. Keep cold until you serve.
To serve, split the buns in two. Pop a pattie onto the bottom half of the bun, followed by a slice of grilled eggplant. Next, a bed of baby spinach, a scoop of salsa and drizzle of yoghurt.
Extra chilli sambal and some sweet chilli won’t go astray!