Brioche Burger Buns with Cranberry Rocket Cheeseburgers
 
Ingredients
  • For the brioche buns
  • 450g strong white flour (plus extra)
  • 65g unsalted butter, softened
  • 2 tbsp caster sugar
  • 3 tbsp milk, warmed
  • 250ml warm water
  • 2 tsp dried yeast (not fast action yeast)
  • 2 eggs, plus 1 for egg wash
  • Pinch of sea salt
  • Olive oil
  • For the burgers
  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 500g beef mince
  • 1 sprig rosemary, leaves removed and finely chopped
  • Salt and pepper
  • Cranberry sauce
  • Mature cheddar
  • Rocket leaves, washed and patted dry
Instructions
  1. To make the brioche buns, rub the flour and butter together in a stand mixer bowl or the largest bowl you have to resemble light breadcrumbs. Set aside and together whisk the caster sugar, warm milk, warm water and dried yeast together in a jug. Make sure both the milk and water are warmed and not hot as this will kill the yeast. Leave to stand for five minutes until frothy then pour into the bowl with the two eggs and the salt. With the dough hook attached, turn on the mixer. If you don't have a mixer you could use a handheld electric whisk using the same attachment or just your hands. This dough is very wet so it will be messy, which is why i went for the easiest opinion of the stand mixer. Knead by hand or turn on the mixer to medium high for ten to fifteen minutes, until the dough is soft and bouncy when pulled. Once ready to prove, oil a clean bowl and a piece of clingfilm and place the dough in the bowl. Cover with clingfilm and leave to double in size for one to three hours in a warm place.
  2. Once the dough has proved, remove the clingfilm and punch down the dough in one motion to knock out the air. Tip onto a well floured surface and keep kneading until it comes together into a workable dough. It may take a bit of extra flour at this stage and you can always do this in a bowl to save your worktops - it gets fairly messy. Once the dough is soft but malleable, line two baking trays with baking parchment and oil your hands with olive oil. Take chunks of dough and roll in your hands tucking the ends underneath into rounded balls then place on the trays. You should be able to make around 9 to 12 buns depending on how large you roll them. Once the dough has been used up, cover the trays in cling film and leave to double in size for around another hour in a warm place.
  3. Preheat the oven to 200oc/180oc fan and place a deep tray on the bottom rack of the oven. Uncover the buns and beat the remaining egg. Brush over the egg wash over each bun then place the trays in the oven. Quickly pour water in the tray in the bottom of the oven to create steam and shut the oven door - this will ensure the rolls stay soft. Bake for 18 to 20 minutes until golden then remove from the oven and leave to cool on a wire rack. Rolls will keep in an airtight container for a further day, so freeze any leftovers in freezer bags.
  4. To make the cheeseburgers, heat the tablespoon of olive oil in a saucepan placed over a medium heat and add the onions, cooking for 10 minutes until soft and translucent. Add the garlic and cook for one minute then remove from the heat to cool. Once cool, spoon the onion and garlic mix into a bowl and add the mince, rosemary and some salt and pepper. Mix together with your hands then roll into four equal balls, flattening slightly. Heat a griddle or frying pan over a medium heat, adding some cooking spray before placing the burgers in the pan. Cook for five minutes each side until charred on the outside and cooked through. If your oven is still warm from the brioche buns, layer the sliced cheese over each burger and place in the oven to melt it. Slice a brioche bun lengthways and place one burger on the bottom, topping with cranberry sauce, rocket and the top of the bun. Serve with some sweet potato or regular fries and a glass of red or a whisky cocktail.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/baking/brioche-burger-buns-with-cranberry-rocket-cheeseburgers/