The Best Burger Bun
So as things happen this week has had national burger day, it seems that every week it is national something or other day. So to go with my homemade burger I needed the best burger bun I could make.
There are so many opinions on what makes the best bun for a burger, you see brioche everywhere but for me a lot of them are far to sweet and make a better bread and butter pudding bread than a burger bun, then you have the mass-produced white pappy buns, sesame seed buns, the argument goes on and on.
You need a bun that will hold up to the juicy burger without falling apart and becoming a mush in your hand. In the end I decided on potato bread rolls. In the past I have been spoilt with potato bread rolls by Alex Gooch a local award-winning, world champion baker. I like to set myself high bars.
I think the secret to this recipe is supply smooth creamy mash, the only way to get smooth mash in my eyes is to use a potato ricer, no more lumpy mash that takes you back to your childhood.
I use organic strong white bread flour for the dough, as with all cooking the best way to get good results is to use good produce to start with.
Here is my recipe for my version of the best burger bun.
- 500 g Strong white flour
- 1 or 2 large Maris Piper potatoes – at least 200 g.
- 100 ml warm water
- 10 g dried yeast
- 20 g sugar
- 1 egg plus 1 more for a glaze
- 100 g butter
- 150 ml warm milk
- Good pinch of Sea salt.
- Peel and cut potatoes ready to make your mashed potato. Bring the potatoes to the boil and simmer until soft enough to mash. I use a potato ricer to get the smoothest mash that I can, to the potatoes add around 25 g of butter to make it smooth and creamy.
- While the potatoes are cooking place the yeast and sugar in the warm water and set aside, this will activate the yeast.
- In your mixing bowl add the flour, 175 g of your mashed potato, the yeast and water liquid, an egg and your salt.
- Start to mix together and add the softened butter.
- I use a stand mixer with the dough hook to mix the dough together, you can of course need by hand.
- Set the dough to one side in a lightly oiled bowl for around one hour until doubled in size.
- After one hour knock the dough back and on a buttered baking tray divide the dough into eight even sized balls, form into rolls and place on the baking sheet, allow to prove for a further 45 minutes.
- Pre-heat your oven to 200 c.
- Place the buns into the centre of your pre-heated oven, in the base of your oven add an oven proof bowl of cold water, this creates steam that makes for a better crust.
- While the buns have their first 15 minutes mix the other egg yolk and a desert spoon of milk to make your glaze.
- After 15 minutes remove from the oven glaze with the egg wash mix and place back in the oven for a further 10-15 minutes until golden brown on top.
So there we have my version of the best burger bun, with my version of the best burger.