Saturday, April 26, 2014

Beet, Rice and Goat Cheese Burgers - featuring - Onion-Studded Hamburger Buns

I loved these, but they are a horrible mess to eat. If you aren't eating in front of people you are trying to impress, and if you don't mind the possibility of maybe needing to eat some of your burger with a knife and fork, then give these a try.

Easily the best part of this burger was the hamburger bun -- recipe follows.

Beet, Rice and Goat Cheese Burgers
New York Times

2 c brown rice
1 c beet, roasted and diced or grated
1/4 c fresh herbs (parsley and/or dill)
1 15-oz can white beans, drained
1 T lemon juice
1 egg
2 oz goat cheese
salt and pepper
2 T canola oil

Preheat oven to 375. Combine rice, beets and herbs in a large bowl.

Puree beans with lemon juice and egg in a food processor. Add to rice and beets.

Add goat cheese, salt and pepper. Combine.

Moisten hands and form 6 patties.

Working in batches, heat 1 T oil at a time in a cast-iron skillet. Brown patties on one side for 2 minutes. Flip and then place in oven for 10 minutes.


Onion-Studded Hamburger Buns
Coconut and Lime blog

2 3/4 c flour
1/2 c milk
1/2 c water
1 T butter
1 tsp sugar
3/4 tsp salt
1/4 oz active dry yeast

1/3 c onion, finely diced
1 tsp butter

Egg Wash:
 1 egg yolk
1 tsp water

sesame, caraway, or poppy seeds (or a mix of all three!)

Stir together the milk, water, butter, sugar and salt in a saucepan. Bring to a boil then remove from heat and allow the mixture to cool to lukewarm. Meanwhile, saute the onions in the butter until soft and translucent--do not brown. Allow to cool.

In a large bowl, whisk together the flour and yeast. Pour in the milk mixture and stir until the dough starts to come together, adding more water of the mixture looks dry or more flour if the mixture looks wet. Add the onions. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl. Cover with a towel and wait until it has doubled in size, about 1 hour. Punch down the dough and divide into 6* even portions. Make tight balls out of the dough by pulling the dough towards the bottom and gently stretching until a ball with a smooth top forms. Place seam-side down on a baking stone or metal baking sheet. I actually just used my silipat and baking sheet. Allow the rolls to sit for a minute. Flatten each dough ball with your hand or the back of a large spatula until it is about 3 to 4 inches wide.

Cover the rolls with the towel again and set aside until they have just about doubled in size, about 30 minutes. Meanwhile, preheat the oven to 400. Whisk together the water and yolk to make the egg wash. Brush onto the tops of the rolls. Sprinkle with seeds if using. Bake for about 15 minutes or until golden brown on both the top and the bottom and when tapped, they sound hollow. Allow to cool, then slice.

*If you want extra large rolls, divide into fourths.

Yield: six rolls big enough to each accommodate a large hamburger. The recipe can easily be doubled.

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