- 1 pound ground beef
- 2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- Basic bread dough, recipe follows
- 14 cherry tomatoes, sliced thinly
- 1 head lettuce, torn to fit buns
- 1 (12-ounce) package American cheese, sliced and cut in squares to fit on buns
- Basic Bread Dough:
- 1 tablespoon active dry yeast
- 2 tablespoon plus 1/2 teaspoon sugar
- 1 3/4 cups warm (110 degrees F) water
- 1 large egg
- 2/3 cup plus 1 tablespoon powdered milk
- 2 1/2 teaspoons salt
- 4 1/2 to 4 3/4 cups bread flour
- 1 cup unsalted butter, room temperature and cut into small pieces
- 1 large egg yolk beaten with 1 tablespoon water, for egg wash
- 1/4 cup poppy seeds
- Nonstick cooking spray
To assemble: At serving time, preheat oven to 350 degrees F. Slice buns in half. Layer ketchup, tomato and lettuce on each bottom half. Place burgers on baking sheet; top each with a slice of cheese. Bake until cheese melts, 2 to 3 minutes. Place in buns and serve.Basic Bread Dough:
To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour.
Preheat convection oven to 350 degrees F.
Coat parchment lined baking sheet with cooking spray. Roll dough into 3/4 inch balls; place 1 1/2 inches apart on baking sheet. Cover with plastic wrap lightly coated with cooking spray. Let stand on a warm place until doubled in bulk, about 20 minutes. Brush egg wash over dough; sprinkle with poppy seeds. Bake until golden brown, 8 to 10 minutes, rotating pan half way through. Cool buns on rack.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Callahan Catering
Recipe courtesy of Rachael Ray