https://westgold.com/
Recipe
Difficulty
Medium
Prep time
15 minutes plus a few hours for Brioche Dough
Cook time
30 minutes
Serves
4-6
Ingredients:
Hamburger filling:
6-8 country-style pork sausages
1 onion, cut into rings
2 garlic cloves, crushed
40g Westgold Salted Butter
1 bottle beer
25g Westgold Salted Butter
Salt and pepper
BBQ sauce:
2 tsp grainy mustard
2 tsp mild mustard
½ C tomato sauce
2 tsp brown sugar
4 Tbsp Worcestershire sauce
1 tsp dark soy sauce
2 tsp tomato paste
6 hamburger buns
6 slices smoked cheese
Westgold Salted Butter for buns
Brioche dough for burger buns
260g high grade flour
12g yeast
260ml milk, lukewarm
175g Westgold Salted Butter, soft
420g high grade flour
50g caster sugar
¾ tsp salt
3 eggs, beaten
1 egg, beaten to glaze
Sesame seeds
Method:
For the hamburger filling:
Heat the BBQ to medium heat.
Melt the first measure of butter, add the onion rings and cook until they start to soften and brown.
Squeeze the sausage meat out of the sausage casing onto the grill (use a grill scraper to flatten and cut it into smaller pieces) and cook until it starts to brown.
Add the garlic and start adding the beer a couple of tablespoons at a time, using the grill scraper to toss the sausage and beer around until it reduces.
Keep adding small amounts of beer until half the bottle is gone.
In a bowl, mix all the BBQ ingredients until smooth. Pour onto the sausage mixture. Slowly add the remaining beer and cook until you have a saucy consistency that holds in a bun. Stir in the last measure of butter and check seasoning.
To assemble:
Split the burger buns in half and spread with butter. Put butter side down on the grill to warm through. When the bun is warm and lightly toasted, spoon the sausage mixture onto the bottom bun, top with smoked cheese, and place on the top bun. Serve.
Note: use your favourite beer for a stronger or milder flavour.
To make your own brioche buns:
Put the first measure of flour and yeast into the bowl of an electric mixer. Pour over the warm milk and stir until combined. Cover the bowl with plastic wrap and leave until doubled and bubbly.
Add the second measure of flour, caster sugar, salt and eggs. Using a dough hook, starting on a low speed, mix until a dough forms.
Add the butter in 4-5 lots until all added. Knead for around 8-10 minutes until you have a smooth dough.
Remove the dough from the mixer and knead on the bench with your hands and form it into a smooth ball. Put back into the bowl and cover with plastic wrap. Leave to prove until doubled in size.
Gently remove dough from the bowl onto a lightly floured bench. Using a sharp knife, cut the dough off into 125g pieces. Roll into a bun shape and gently press to flatten.
Place buns on a greased oven tray. Brush all over with egg wash. Cover loosely with plastic wrap and leave to prove.
When the dough has proved enough, it will feel very soft and bounce back when gently pressed with your finger. Heat the oven to 170°C. Very gently brush the buns again with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes.
Cool on a wire rack.
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