Ingredients
For the Black Brioche Burger Buns:
2 tsp dry active yeast
2 Tbsp sugar, divided
3/4 cup whole milk, warm
2 1/2 cups bread flour
1 Tbsp activated charcoal
1 tsp kosher salt
3 Tbsp softened butter
2 eggs, divided
Spicewalla White Sesame Seeds, for topping
For the ranch dressing:
2/3 cup Mayonnaise
2/3 cup Sour Cream
2/3 cup whole fat buttermilk
1 tsp Spicewalla Garlic Powder
1 tsp Spicewalla Onion Powder
1 tsp Spicewalla Spanish Paprika
1 tsp Spicewalla Dill Weed
1 tsp Tuscan Seasoning
1 1/2 tsp Spicewalla Sicilian Sea Salt
2 tsp Spicewalla Black Pepper, Table
2 tsp Lime juice
For the blackened burgers:
8 strips bacon
1 pound 85/15 grass fed ground beef
1 1/2 tsp Spicewalla Sicilian Sea Salt
1 1/2 Tbsp Spicewalla Blackening Rub
4 slices white cheddar
White onion, sliced, for topping
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Preparation
For the Black Brioche Burger Buns:
- Bloom the yeast by combining it with 1 Tbsp sugar and warm milk. Stir to combine and let sit for about 10 mins until bubbly.
- Whisk together bread flour, remaining 1 Tbsp sugar, activated charcoal, and kosher salt. Place in the bowl of a stand up mixer (or mix by hand).
- Add softened butter, one egg, and yeast/milk mixture.
- Let it go on the ol’ stand-mixer (or knead by hand) for about 10 mins.
- Cover and let the dough rise for 2 hours.
- After dough rises, smack the air out of it, divide it into four balls, cover and let them rise again until doubled.
- Preheat oven to 400°F
- Use the remaining egg whisked with a little bit of water to create an egg wash. Brush the egg wash over the buns and dust with white sesame seeds, place a sheet tray on the bottom rack of the oven and add a bit of water to it. Bake the buns for 20-25 mins.
- Remove from oven and brush with melted butter
- Allow buns to cool completely before slicing in half.
For the ranch:
- Mix mayo, sour cream and buttermilk, stir until fully combined.
- Season with Garlic powder, Onion powder, Spanish Paprika, Dill Weed, Tuscan Seasoning, Sicilian Sea Salt, Black Pepper, and lime juice.
For the burgers:
- Preheat oven to 400°F.
- Dust bacon in blackening rub and bake on a parchment-lined baking sheet until crisp to your liking.
- While bacon cooks, thinly slice white onion and set aside.
- Divide the ground beef evenly into 4 balls and place them in a large mixing bowl.
- Add the Sicilian Sea Salt and the Blackening Rub. Shake the bowl and roll around until evenly coated in the seasoning.
- Place them in a smoking hot and oiled cast-iron, smash them down, and flip after 3-4 mins, searing to your liking.
- Immediately top with white cheddar and remove once melted. Tip: carefully add a splash of water and cover pan to melt cheese faster.
Assembly:
- Toast your buns, slather the bottom with ranch, place your patty atop the ranch, top with bacon, onion, more ranch to hold it all together, and a top bun because traditionally there is always a top bun. Enjoy! :)
Shop the Recipe
$6.84
$6.96
$7.32
$6.84
$6.96
$4.18
$8.04
$11.99
