Sourdough Cheeseburgers Recipes

SOURDOUGH CHEESEBURGERS

Steps:

• In a small bowl, combine the mayonnaise, ketchup and relish; cover and refrigerate. , Shape beef into two oval patties. In a large skillet, cook burgers over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Season with salt and pepper; remove and keep warm. In the same skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm., Using 2 tablespoons butter, butter one side of each slice of bread. Melt remaining butter in the skillet. Place bread, buttered side up, in the skillet; cook for 2-3 minutes or until golden brown. Turn; top two of the bread slices with the cheese. Cook 2 minutes longer or until cheese is melted., To serve, place toast cheese side up on a plate. Top with a burger, relish mixture, onion and remaining toast.

SOURDOUGH CHEESEBURGERS FOR 2

Steps:

• Combine mayo, ketchup and relish in a small bowl.
• Cover and refrigerate.
• Shape beef into 2 patties, season with salt and pepper, and pan fry in a large skillet over medium heat for 4-5 minutes on each side (160 on meat thermometer).
• Remove and keep warm.
• In the same skillet, saute onion and mushrooms in 1 Tablespoon butter.
• Saute until tender.
• Remove and keep warm.
• Using 2 Tablespoons of the butter, butter one side of each slice of bread.
• Melt remaining butter in skillet; low heat.
• Place bread, buttered side up in skillet and cook until golden brown; 2-3 minutes.
• Turn and top the bread with the Swiss cheese.
• Cook 2 minutes longer or until cheese is melted.
• To serve, place toast, cheese side up on plate.
• Top with a burger, relish mix, onion/mushroom mix and remaining toast.
• Serve with dill pickle spears and chips.

SOURDOUGH HAMBURGER BUNS

Steps:

• In a medium bowl, using an electric mixer such as Kitchen Aid, combine 2 cups sourdough starter with 1 cup flour and 1/2 cup whole wheat flour.
• Mix on low speed until well blended, about 2-3 minutes.
• Cover slightly with plastic wrap and let sit on the counter for 2 hours.
• When dough has sat for 2 hours, add to the bread machine pan the milk, 2 tablespoons of melted butter, egg, salt and sugar.
• Add the sourdough mixture (I just dumped it in from the bowl).
• Add the 1 3/4 cup flour and gently smooth out evenly with your hand.
• Turn on the dough cycle.
• For the first 5 minutes check dough and add additional water or flour, which ever is needed.
• When dough cycle is completed turn the dough onto a lightly floured surface and form into a ball.
• Using a roller, flatten the dough to a large oval 1/2 inch thick.
• Cut dough into 4 inch rounds using a sharp cutter.
• Transfer rounds to a greased baking dish.
• Gather up excess dough and repeat until all dough is used.
• Brush tops with 1 tablespoon melted butter, cover and let rise.
• NOTE: The buns will rise some more once placed in the oven.
• For quick rise starters 1-1 1/2 hours.
• For slow rise starters 2 to 2 1/2 hours.
• Bake for 15-18 minutes in 350 F oven or until golden brown.
• Cool slightly then slice with bread knife before serving. (For best results I think, place on the grill cut side down for 15-20 seconds before applying your burger).
• NOTE: All starters are different so the amount of flour, water and rise time may be different. For this recipe I used Donna M's SF Starter.