"Fat Doug" Burgers & Buns

Source: Parsley, Sage, Desserts and Line Drives

Light Brioche Burger Buns
Adapted from Smitten Kitchen via the New York Times via Comme Ça restaurant in Los Angeles
Makes 8 4 to 5-inch burger buns
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Sesame seeds (optional)

1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.

2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.

3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours. (In my freaky, warm apartment this only took an hour.)

4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours. (Again, this only took one hour in my apartment and I suspect, you’ll also only need an hour for a second rise.)

5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

“Fat Doug” Burgers
Adapted from Michael Symon
Makes 4 burgers
1/2 head Napa cabbage, shredded
1/2 clove garlic, minced
1/2 small red onion, sliced thin
1/2 jalapeno pepper, minced
3 tablespoons champagne vinegar
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
1 tablespoon spicy mustard
I added some julienned red bell pepper

1/2 lb ground sirloin, 1/2 lb ground brisket, 1/2 lb ground boneless short rib (or 1 1/2 lbs ground beef)
1/2 lb pastrami, sliced thin (I used corned beef)
4 slices swiss cheese
1 1/2 tablespoons butter, melted
4 brioche or egg buns
Salt and Pepper

1.Mix all slaw ingredients and refrigerate for one hour.

2. Make 4 equal size patties, season with salt and pepper. Grill patties over high heat. 3 to 5 minutes per side.

3. Put 4 piles of pastrami (or corned beef) in a pan over medium heat. After two minutes, top each pile with a slice of swiss cheese. Remove when cheese melts.

4. Pour butter into pan. Toast buns, cut sides down, for two minutes.

5. Assemble Burgers – Place slaw on bottom half of bun. Top with burger, pastrami (or corned beef) and cheese. Cover with top bun and serve.