When I think about grilling out, I think about burgers. Burgers are easily my favorite summertime meal. The keys to a great burger are good beef, good seasoning, and a good bun. My trick to making the burgers have great flavor is seasoning them with a little chili powder and cumin, this makes the burgers nice and smoky. Our go-to summertime meal has recently been improved, thanks to the pretzel bun. Don’t be intimidated by the bun recipe, it’s really not too difficult. I like working with pretzel dough because it’s more elastic and easy to work with than other doughs. Please try making them, you’ll be smitten!
Hamburgers Print Recipe Here
From: Spoonful of Sugar
Ground Hamburger (90/10 or 85/15)
Kosher Salt & Pepper (about 1/2 tsp salt & 1/4 tsp pepper)
Chili Powder (about a teaspoon)
Cumin (about 3/4 teaspoon)
Desired toppings (I prefer cheese, a ketchup/mayo mix, mustard, diced onions, pickles, and bacon)
Mix all of the ingredients. Form (relatively) equal patties with the centers of the patties thinner than the outsides. Grill on medium-high heat, about 4-5 minutes on each side. When the hamburgers are almost done, turn off the heat and add cheese, close the lid and let sit for about a minute. Place burger on your pretzel bun (see recipe below) and add your desired toppings. Enjoy!
From: baking glory
Prep Time: 20 minutes | Cook Time: 20 minutes | Yield: 16 rolls
4½ cups Flour, all purpose
2 cups Water, lukewarm
1 tbsp Yeast
4 tbsp (60g) Butter, melted
2 tsp Sugar
2 tsp Salt
1 Egg, for brushing
¼ cup Baking Soda
Fill a large bowl with 2 cups of warm water and 2 teaspoons of sugar. Sprinkle in the yeast and allow to activate for a few minutes (you’ll know it is activated when the yeast starts to foam).
In the bowl of a stand mixer, add the flour, salt, melted butter, and activated yeast. Mix for 2-3 minutes. Add more flour or liquid if needed. The dough should come together and won’t be overly sticky. Remove dough from mixing bowl and knead by hand for a minute. Form a ball and rub with oil. Place in a large bowl, cover, and let rise for about an hour, until dough has doubled in size.
Cut dough into 16 even pieces and roll into balls. Make sure the ball is as smooth as possible and place seam side down on a clean wooden surface. Cover and rise for another 30 minutes.
In a large saucepan, fill with 2 quarts of water and bring to a boil. Reduce heat and add in the baking soda (careful, it will boil over if you do this too fast). Carefully drop the rolls into the boiling water, seam side down, and poach for 30 seconds. Flip and poach for another 30 seconds. Remove from water and place back on wooden surface. Brush with a lightly beaten egg and sprinkle with coarse salt. Slice the top of the roll with a knife.
Bake in a 425 degree preheated oven for 15-20 minutes, until buns have started turning dark brown. Best served the same day.