BLT Burgers with Homemade Brioche Rolls

It seems to be the trend these days that burgers come on a lightly toasted brioche bun.

Not to be outdone by the likes of Charlie and Co. I decided that I too would attempt to make my own brioche buns - it was a cold day outsides - what else is a girl to do??

Home made Brioche Buns
From EDC - Thermomix cookbook

Makes 8 buns

30g sugar
330g warm milk
15g  yeast
1 tsp salt
80g butter
650g bakers flour
1 egg

1 egg yolk extra
sesame seeds

Place the sugar in the TM bowl and pulverise for 3 seconds on speed 9.

Place the warm milk, yeast, butter, flour and egg in the TM bowl. Mix to combine for 10 seconds on speed 7.

Set the dial to closed lid position.  Knead for 3 minutes on Interval speed.

Remove the dough,  Place in a large lightly oiled bowl.  Cover with cling wrap that has been lightly oiled, and place in a warm place for for 30-60 minutes.

Knock down the dough and shape into 8 rolls.  Place the rolls on a baking sheet that has a small amount of polenta sprinkled over it.

Allow the buns to rest in a warm place for up to 30 minutes.

Preheat oven to 200 degrees.

Lightly beat the egg yolk.  Brush the egg yolk over the buns.  Sprinkle with sesame seeds.

Bake in preheated oven for 15-20 minutres, or until cooked through and golden.

Now for the all important patty.....

BLT Burgers
Adapted from MasterChef Magazine May edition

Makes 8 patties

1 onion, finely chopped
2 cloves garlic, crushed
1/4 cup parmesan cheese, grated
2tbs dijon mustard
2 tbs wholegrain mustard (I used honey wholegrain mustard)
2 tbs garlic aioli (or whole egg mayo)
4 tbs BBQ sauce
1 egg lightly beaten
1/2 cup dried breadcrumbs
1kg pork and veal mince

To serve:
8 slices bacon
lettuce
tomato


Combine all the ingredients in a large bowl (or if you have a TM do it in there - I use the knead function for 3 minutes - making sure that all the ingredients are incorporating by moving with the spatula half way through)

Divide the mixture into eight equal portions  Place on a tray and chill for at least 15 minutes to firm.

Cook the burgers in a lightly oiled frypan (or on the BBQ if desired) for 3 minutes each side, or until cooked to your liking.

Cover and keep warm.

Cook the bacon until cooked to your liking.

Lightly toast the brioche buns.  Place a small amount of extra garlic aioli on each bun.  Top with a patty, bacon, lettuce and tomato and your condiments of choice!

Yummm a burger worthy of any restaurant!!!!  Was it worth the effort making the buns??? Absolutely!!!