Mini burgers

Twin mini towers

I first saw these incredible burgers at Yahoo Shine and tried to keep it a secret from my folks. But you know how the internet world is – and soon enough my girl was ogling over the melted cheese from the pixels and demanding it for dinner.

And since I am going through a cooking drought, I might as well give it a try. It was a lot of work but I made light wok of it with the bread machine. In between making the burgers, hubby was fixing parts of the kitchen and the food taster did kitchen updates. So yeah! The recipe was a mighty challenge but take away the ‘repair man’ and hovering food taster, this recipe is a lot simpler than it looks.

Thanks to Mandy for sharing with Yahoo Shine. It is a while since I was so motivated to try out something as awesome as this.

Since I used odds and ends from my cheese board, the taste will evolve the next time when my smorgasbord has new leftovers – which makes this burger a constant surprise to eat.

Credits : Adapted from Lady and Pups

Sweet potato mini buns ( 10 ) :

A )

60g cooked sweet potato, riced

220g bread flour

15g fine sugar

1g fine salt

B)

40g butter

180 ml low fat milk

1 tsp instant yeast

Method :

Brown the butter in a hot pan, swirling until it stops sizzling and butter turns brown.

Pour the browned butter into cold milk and stir.

Make sure the milk solution is warm and not hot to the touch ( about body temperature ).  Stir in the yeast and let it sit for 10 minutes.

Meanwhile, in a big mixing bowl, combine all components in A.  

Make a well in the flour. Combine the flour with milk and knead to form a pliable and smooth dough , 10 minutes. At  this point, I transfer the contents in the mixing bowl to the bread machine and set to ‘dough’ cycle, 1.5 hrs.

When the dough is kneaded, leave to ferment, 1.5 hours ( or dough cycle 1.5 hours ) until dough doubles in bulk.

Dough is ready when finger pressed on the dough springs halfway back.

Divide the dough to 10 portions, to make 10 sets of buns. On a floured top, roll the cut out dough and shape to smooth mounds.

Leave to ferment until balls increase to nearly but not quite double in bulk, about 20 minutes in hot, hot Singapore.

Preheat oven to 200C.  Bake the buns in 200C for 17 minutes.

Cool on a rack. When sufficiently cooled, cut mini buns to halves to make 10 sets of burgers.

Now, let’s get on to the meat burgers!

Meat burgers  ( 8 portions ) :

Dust the pattie for easy handling

Ingredients :

400g meat mince

2 T hickory smoke sauce

pinch of sea salt flakes

dash of black pepper

130g grated and cubed cheese ( I use a mixture of blue cheese, cheddar and swiss cheese. )    

2 T riced sweet potato

Mix above contents well until the meat and cheese becomes a homogenous blob. Chill for 30 minutes.

On a floured work top, pat down the meat.

Cut out 8 portions of the meat with a cookie cutter, the diameter about the size of the buns.

On a hot pan, heat oil. Throw in a couple of slivers of garlic and a pinch of salt flakes.

On medium heat, pan fry the burgers until the meat is seared and brown and good for turning over. Ditto the other side.

Gently lift the burgers onto a plate to cool and let the juice be absorbed back to the meat.

And finally, the ( super simple ) burger spread !

Ingredients :

1 ripe avocado

2 T mayonnaise

2 T of hazelnut oil

Method :

Mash the avocado. Stir with oil and mayonnaise to prevent it from oxidizing.

Now the drumroll ….. Assembly time!

To assemble, spread the avocado spread to the cut surfaces of the burgers.

Introduce the meat patties to the buns.

Spread pickles or whatever you fancy.

Enjoy!

PS : you might have noticed that the recipe is 2 patties short. I  used the last 2  burgers for other uses. To make exactly 10 patties, use 500g of mince , tweak upwards the cheese to 150g with 4 T of sweet potato mash.

Assorted mini buns, using milk roux method

Cranberry cream cheese buns in sentry position

3 little pigs go to sea ; pork floss and seaweed

Coconut bun flanked by cranberry cream cheese buns on both sides

Cashew nuts on peanut buns dropped off , making it indistinguishable from red bean buns, had it not been for the seseame seeds at close range.

Singaporeans love choices. This is evident by the very long outside 4-leaves bakery in Bishan's Junction 8 food basement. When 3  different mini buns goes for  less than $2, what's not to like. Queuing is a fixed 'overhead' to these customers, and one might as well load as many as the tray can hold to make the waiting worth the while.

I bulked at the snaking queue and after enough 'tsk-tsk', knew what my immediate task will be. My own mini buns, as small as my fat fingers can handle, will satiate my hunger for bread. The very thought that I can consume my new packet of pork floss was enough to fire my zeal.

On a side note, creating something edible for the family is a tremendously enjoyable and satisfying process. When the bread craze grips me so much that it takes precedence over my morning runs, I am very motivated to clock my personal best so as to be ready after the first fermentation. Experience dictates that a walk in the park will result in monster dough overflowing from my bread machine.

With these personal indulgences made possible , I conclude I am a very, very lucky woman indeed.

18 mini buns invaded the living room

Ingredients :

350g Bread Flour

6g Instant Dry Yeast

50g caster sugar

1/4 Teaspoon salt

1 Egg, lightly beaten

120g milk roux, room temperature

125ml low fat milk

30g heavy whipped cream

20g milk powder

Milk roux :

20g bread flour

105g low fat milk

Lots of steel cut rolled oats for dusting

Mini buns combo :

( Chill the semi solid ingredients for easy handling )

3 portions of pork floss + 3 nori / seaweed squares

3 portions of red bean paste ( chilled ) + 3 portions of toasted sesame seeds

3 portions of cranberry + 3 portions of cream cheese ( chilled )

3 portions of peanut butter + 3 cashew nuts, crushed

3 portions chocolate chips + 3 toasted walnuts, crushed

3 portions desiccated coconut mixed with kaya

Choices,choices,choices!

Note : each portion is about half a thumb sized to be encased / rolled in the bun.

Method :

Whisk flour into milk and cook over medium heat. Stir continuously until the mixture reaches 65C.

The mixture gelatinizes at this stage and you should be able to be streaky lines made by the whisk.

Remove the roux from the heat and cover to prevent skinning.

Bread :

In a bowl, combine all the dry ingredients : flour, salt, yeast, sugar

In a separate bowl, combine milk, cream and egg. Pour in the milk roux and combine well.

Now add the wet ingredients into the bowl of dry ingredients. Knead for 10 minutes until the dough is smooth and elastic. I use a bread machine for this job, 'dough mode'.

Leave the dough in a well oiled container, covered to rise for at least  1 - 1.5 hours, until it doubles in bulk.

( at this point, I went for a 5 km jog knowing pretty well how many buns I will be 'taste testing' later.  I made it back just before the first fermentation - dough cycle  is completed. Whew ! )

Proportions :

On a worktop dusted with rolled oats, divide the dough into 18 portions, 40g each.

Work the dough according to the first in , first out system. This allows you to work on the dough that is most 'rested'  while you measure off the later buns.

Shaping :

Stretch each little dough mound into a 'tongue shape'. Roll into a tight roll - twice. You may need a little rolling pin to help you along , since the 'footprint' of the dough is very small.

At this juncture, preheat oven to 180C.

Assembly of assorted buns ( Make 18 mini buns with 6 different flavors )

Pork floss and seaweed nori :

Roll mini dough out into a 'tongue'.

Sprinkle the dough tongue with floss. Roll up to encase the ingredients.

Place bun, seam side down.

Paste nori on bun surface.

Coconut :

Roll mini dough out into a 'tongue'.

Spread the dough with  coconut kaya mix. Roll up to encase the ingredients.

Place bun, seam side down.

Use a pair of scissors and made 3 mini cuts to reveal the coconut.

Chocolate and walnut :

Roll mini dough out into a 'tongue'.

Sprinkle the dough tongue  walnut and chocolate. Roll up to encase the ingredients.

Place bun, seam side down.

Stud bun surface with some chocolate.

Cranberry + cream cheese bun :

Flatten mini dough into a disc.

Spread the dough with  cream cheese.

Encase the ingredients and seal dough.

Place bun, seam side down.

Stud cranberry on bun surface.

Peanut butter and cashew :

Flatten  mini dough out into a disc.

Spread the dough with 2 teaspoons of peanut butter.

Encase peanut butter  and seal dough.

Place bun, seam side down.  Roll slightly to enlongate the dough.

Push  a split cashew nut onto  bun surface.

Red bean and sesame seeds :

Flatten roll to a disc.

Encase red bean paste and seal dough.

Place  bun, seam side down.

Roll bun in sesame seeds.

Mist spray  the batch of buns that is ready first, with milk or water.

Bake  at 170C for 15 minutes. No proofing is required.

Cool on a rack completely before keeping.

Mini buns are big in this household. Cross section of peanut butter bun