Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Another classic from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/19843801/

Burgery deliciousness from bearandtigernoms !

Open For Critique / Constructive Criticism


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Heya people...

It's cooking bearkitty ghostbear2k, bringing you some nomnom homemade burger from my parent's garden, when I visited them this weekend.

Grilled on my dad's big grill, giving it an even nicer taste than preparing it in the pan or on a small electric grill. :3


Brioche burger buns:

(the same homemade buns used here already: http://www.furaffinity.net/view/19499091/ . The sweetness of the buns works great with the savory taste of the burger )
Makes for 6 big burger buns

- 235 ml warm water
- 3 Tblsp warm milk
- 21g fresh yeast
- 2,5 Tblsp white sugar
- 2 big eggs (1 for the dough, 1 to brush on the buns)
- 427g wheat flour (add more flour if needed)
- 1,5 Tsp salt
- 2 Tblsp soft butter
- Sesame, pretzel salt or pyramid salt

Whisk water, milk, yeast and sugar, let it rest for 5 minutes until it starts to foam a little. Combine the flour, salt, butter, yeast-milk mixture and 1 egg in a big bowl and mix well (dough hook or hand) for about 8-10 minutes. The dough should remain lightly sticky.
Let the dough rise for 1h.
Form 6 balls and place them on a sheet of baking paper with some space between the ball. Let them rise for another hour.
Heat up the oven to 200°C, top – and bottom heat.
Mix an egg with some water and brush it on the dough balls. Sprinkle with sesame seed and/or pretzel salt.
Bake for about 15 minutes.
The buns are done if they sound "hollow" when knocking on the bottom.

Burger patties:

Makes for 6 Patties, each about 167g

I used about 1000g of fresh ground beef. Take good meat preferable from the butcher's store.
Preparation is as simple of simply kneading the ground beef with your hands for a couple of minutes.
This will be enough so it will stick together without having to use egg or bread. Don't use them, you're making burgers not fridadellers. :3
When you are done divide the meat into 6 portions, then form them into a patty by either using your hands or a simple burger press.
Store cool until you need them.
For grilling, just take them out of the fridge, press a little dent into the middle (this will help the patty to stay in form better) then place it on the grill and grill them until the desired level doneness is reached.
I used a grill thermometer to check the temperature. I aimed for a core temperature of 70°C, so it's just above medium but still very juicy. If you want to a bit more on the pink side, aim a little lower.
Season only with some sea salt and pepper.
Grill some bacon slices along with the burger patties until they are crispy
Just before the patty is done, place you cheese sliced on top of the hot meat and let it melt a little.
Slice your burger bun and toast a little only from the inside. The outside of the bun should stay soft.

Now... it's time to build you burger.
I did it that way, from bottom to top:

- Ketchup + BBQ sauce
- Patty
- Cheese
- Bacon slices
- Grilled onions, caramelized with honey
- Fresh mushrooms
- Salad
- Tomato
- Pickles
- Hot mustard & mayonnaise

Serve with grilled corn knob and salad :3

Enjoy your food.

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