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Blackened White Cheeseburger

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Recipe & Photos by: Steven Martinez

Steven Martinez’s (@CookingWithYourDad) kiddos love a good brioche bun. Who doesn’t? But they especially love the ones their dad makes from scratch using activated charcoal—tasteless and way easier to work with than squid ink! In this recipe, these fresh buns sandwich a juicy blackened cheeseburger. Seasoned with our Blackening rub, topped with white cheddar, homemade ranch dressing, blackened bacon, and white onions.  

Blackened White Cheeseburger 

Ingredients


for the Black Brioche Burger Buns:
2 tsp dry active yeast
2 Tbs sugar, divided
3/4 cup whole milk, warm
2 1/2 cups bread flour
1 Tbs 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
1tsp Spicewalla Spanish Paprika
1 tsp Spicewalla Dill Weed
1 tsp Spicewalla 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

Preparation 

For the Black Brioche Burger Buns:
  1. Bloom the yeast by combining it with 1 Tbs sugar and warm milk. Stir to combine and let sit for about 10 mins until bubbly.
  2. Whisk together bread flour, remaining 1 Tbs sugar, activated charcoal, and kosher salt. Place in the bowl of a stand up mixer (or mix by hand).
  3. Add softened butter, one egg, and yeast/milk mixture.
  4. Let it go on the ol’ stand-mixer (or knead by hand) for about 10 mins.
  5. Cover and let the dough rise for 2 hours.
  6. After dough rises, smack the air out of it, divide it into four balls, cover and let them rise again until doubled.
  7. Preheat oven to 400*F
  8. 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. 
  9. Remove from oven and brush with melted butter
  10. Allow buns to cool completely before slicing in half. 

 For the ranch:

  1. Mix mayo, sour cream and buttermilk, stir until fully combined.
  2. Season with Garlic powder, Onion powder, Spanish Paprika, Dill Weed, Tuscan Seasoning, Sicilian Sea Salt, Black Pepper, and lime juice.
For the burgers:
  1. Preheat oven to 400*F.
  2. Dust bacon in blackening rub and bake on a parchment-lined baking sheet until crisp to your liking.
  3. While bacon cooks, thinly slice white onion and set aside.
  4. Divide the ground beef evenly into 4 balls and place them in a large mixing bowl.
  5. Add the Sicilian Sea Salt and the Blackening Rub. Shake the bowl and roll around until evenly coated in the seasoning.
  6. Place them in a smoking hot and oiled cast-iron, smash them down, and flip after 3-4 mins, searing to your liking.
  7. Immediately top with white cheddar and remove once melted. Tip: carefully add a splash of water and cover pan to melt cheese faster.
Assembly:
  1. 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! :)

Beef Entree summer

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