Toasted Garlic Hamburger Buns Recipes

QUICK AND EASY HAMBURGER BUN GARLIC BREAD

Steps:

• Preheat oven to 400°F and line a baking sheet with foil.
• In a small bowl, mix together all the ingredients for the topping until uniform.
• Slice open the bun in half.
• Use a butter knife to spread the mix on each open face of the bun.
• Place the bun halves, face-up on the lined baking sheet.
• Bake for 15 minutesORAir-fry at 375F for 12 minutesuntil the edges are golden-brown
• Use a pizza cutter or serrated knife to cut each piece into 3 sections.

TOASTED GARLIC HAMBURGER BUNS

Steps:

• Place 1/2 cup of the water, sugar and yeast in a large bowl of a stand mixer with the paddle attachment.
• Let stand for 2-3 min or until yeast is dissolved.
• Add remaining 1/2 cup water, 1 Tbs of the oil and 1 cup of the flour.
• Beat at low speed until combined.
• Add the salt.
• With the mixer running, slowly add enough of the remaining flour to form a soft dough.
• Beat at medium low speed for 5 min or until smooth and elastic.
• Place in a greased medium sized bowl, turn over to grease both sides.
• Cover and let rise in a warm place for 30 min or until doubled in size.
• Gently punch down the dough to deflate.
• Place on a lightly floured surface.
• Divide the dough into 6 pieces.
• Form each piece inot a ball and place on a parchment lined baking sheet.
• Cover with a towel and let stand for 3 minute.
• Flatten into 3 3/4-inch rounds.
• Cover again with a towel and let rest for 15 minute.
• Place another lightweight baking sheet or pan on top of the towel covering the buns. This will act as a weight, making the buns flatter and more even.
• Let the buns rise again for 25 min or until doubled in size. The dough should hold slight indentation when gently pressed.
• Meanwhile, heat the oven to 375ºF.
• With the side of a knife, mash the garlic with a dash of salt until a fine paste forms, or you can use a mini food processor.
• Place in a small cup and stir in the remaining 1 Tbs of olive oil.
• Brush the tops of the buns with the garlic mixture.
• Bake for 20 min or until golden brown and bottoms sound hollow when gently tapped.
• Cool completely on a wire rack.

TOASTED BURGER BUNS

Steps:

• I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

ROASTED GARLIC BURGER

Steps:

• Preheat a grill, or preheat the oven to 400 degrees F.
• In a bowl, mix together the meat, salt and pepper, and Roasted Garlic Paste.
• Using your hands, form 4 individual burgers. Wrap in plastic wrap and refrigerate until ready to grill.
• Cook the burgers over a hot fire or roast in the oven until desired internal temperature is reached, about 160 degrees for medium.
• Split each loaf of levain bread and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
• Place the burger in the bread and serve with garnishes.
• Combine the garlic and oil. Bring to a boil and then reduce heat to medium. Simmer until garlic is brown and soft. Smash garlic with the back of a spoon; keep some chunks.
• Mix all ingredients together. Cover and refrigerate.
• Heat a large skillet over high heat. Add the olive oil. When the oil is hot, arrange the mushrooms in a single layer. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes.
• Add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, about 2 to 3 minutes. Season with salt and pepper and add the shallots and garlic. Saute until the garlic is lightly browned, about 2 minutes. Add the thyme. Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce. Add the parsley, transfer to a warmed bowl, and serve immediately.

HAMBURGER BUNS

Steps:

• Prepare the baking sheets: Line two large rimmed baking sheets with parchment paper. Lightly brush or spray the parchment with oil, then set aside.
• Portion the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Using a kitchen scale and a bench scraper or a knife, portion the dough into 10 equal pieces. (Each piece will weigh about 113 grams.) If you don't have a kitchen scale, you can eyeball it.
• Form the buns: Working with one piece of dough at a time, fold it onto itself a few times to create a smooth surface, then gather the edges and pinch them together to form a smooth bundle of dough that looks like a garlic bulb. Place it seam-side down on the work surface and position your hand over the dough, palm barely touching the top and fingers lightly cupping it and resting on the work surface. Drag your hand - and the dough with it - slowly across the surface, moving it in small rapid circles. The friction between the dough and the surface will help tighten the dome so your buns will have a uniform, round shape. You shouldn't need to add flour, since the cold dough is easier to handle and less sticky, but if your dough is slightly warm or otherwise sticky, add just a bit of flour to make it easier to handle. Continue with all the pieces of dough, then arrange the balls on the prepared baking sheets, 5 per sheet, spacing evenly.
• Proof the buns: The buns proof best in a humid environment, so use a spray bottle, if you have one, to lightly spritz the baking sheets with water, or just sprinkle some water around the buns with your fingertips. Loosely cover the baking sheets with plastic wrap, then cover with a damp kitchen towel. Let sit at room temperature, undisturbed, until the buns have doubled in size and appear puffed and balloonlike, 1 1/2 to 2 hours.
• Meanwhile, arrange one oven rack in the upper third and one in the lower third of the oven, then heat it to 350 degrees. Beat the egg in a small bowl until no streaks remain, then set aside.
• Test the buns: To see if the buns are fully proofed, uncover one, lightly oil your finger, and poke the surface gently. It should feel filled with air, spring back and hold a slight indentation from your finger. If it doesn't, cover again and continue to let them rise, repeating the test every 10 or 15 minutes.
• Apply egg wash and bake the buns: Brush the surfaces of the proofed buns generously with the beaten egg and sprinkle the sesame seeds over top. Transfer the pans to the oven, one on each rack. Bake, rotating each pan 180 degrees and top to bottom after 13 minutes, until the buns are puffed and deeply browned, 18 to 22 minutes. Remove from the oven and let cool completely on the baking sheets. Split horizontally with a serrated knife.

QUICK GARLIC BREADSTICKS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Stir together the Parmesan cheese, garlic powder, and basil in a small bowl; set aside.
• Stir together the Parmesan cheese, garlic powder, and basil in a small bowl; set aside. Spread the cut sides of the hot dog buns with margarine. Sprinkle with the Parmesan cheese mixture and place, margarine-side-up, onto a baking sheet.
• Bake in the preheated oven until golden brown, about 10 minutes.

HAMBURGER BUNS

Steps:

• In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes.
• Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.

ROASTED GARLIC BURGER

Steps:

• Roasted Garlic Paste: Preheat oven to 375°.
• Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
• Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
• Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
• Store, refrigerated, up to one week.
• Burgers: Mix the hamburger, salt, pepper and garlic; form 2 burgers, 3" thick, to a size that will fit inside the bread with a 1/2" border all the way around.
• Split the 2 bread sections and pull out some of the soft center from both sides to make a nest for the burger; toast the cut sides under the broiler or on a grill.
• Broil or grill burgers to desired doneness; place in bread nest and add condiments of choice.