Growing up in suburban southern California, my brothers and I ate a lot of cheeseburgers. We went along with this trend happily, but my brothers were ketchup-only types. So we ended up at Burger King a lot where they could have it their way. Personally, my favorite part is the pickle, so in the event we were at McDonalds, I would always score on that front. Mom made them at home too, frying the beef in Worcestershire sauce and butter, and topping it with American cheese slices, on a soft store-bought sesame-seed bun.
I rarely eat fast food these days, and never touch American cheese, but coincidentally developed a love for interesting burgers. It’s all pretty straightforward — just put what you want on the bun. It’s the bun though that requires a bit of work. I want a flavorful, not-too-mushy but fluffy bun.
Lately, this is my go-to recipe:
Bloom 1 T yeast in
- 2 T sugar
- 2 T olive oil or butter
- 1/2 c warm water
Stir in 1 T starter (mainly for flavor)
And then add
- 1 beaten egg
- 1/2 t salt
- 2 Cups flour (I use a blend of AP and whole wheat or rye… or whatever sounds good that day)
- 1 T butter in chunks
Knead until it’s the right feel. Shape into 6 rolls, let rest for at least 30 minutes.
Brush with egg and seeds or whatever seems appropriate.
Bake at 425F for 12 minutes
The Bella Verde with fries and truffle/horseradish mayo.