Brandon Rodgers

James Beard nominated Best Chef of California

Brandt Burger

With milk bun and special sauce

Brandt Beef Recipe Collection

Components

  • Brandt Burger “Smash” patty
  • Milk Bun
  • Brandt Beef bacon (lay a single layer on a sheet tray with foil and bake in oven at 400˚F for 20 minutes)
  • Special sauce
  • American cheese
  • Lettuce - romaine hearts, thinly sliced

Burger Ingredients

  • 1 Brandt burger ½ pound patty
  • Kosher salt
  • Black pepper (freshly milled)

Burger Technique

Step 1

  • Cut the patty in half creating 2, ¼ pound portions.

Step 2

  • Form ¼ pound balls.

Step 3

  • Gently smash the balls to form uneven patties.
  • Place in the fridge.

Step 4

  • Season one side with kosher salt and fresh ground black pepper.

Step 5

  • Prepare charcoal coals and put a few pieces of wood chunks to get the temperature of BBQ to a steady 600°F. Clean and oil the grate.

Step 6

  • Cook one side of the patties with the lid closed for about 2-3 minutes.
  • “Kiss” the other side of the patties for about 1 minute.

Step 7

  • Remove from the grill.
  • Place on a rack and put 1 slice of cheese on each patty.

Step 8

  • Place 2 slices of Brandt Beef bacon on each patty.

Step 9

  • Cut the Milk bun in half.
  • Place on the grill to toast and get slightly charred hatch marks.

Step 10

  • Place the burger back on the grill, but on the side of the grill using indirect heat to melt the cheese and crisp the bacon.

Step 11

  • Spread the special sauce on the bottom and top of the bun.

Step 12

  • Place the shredded lettuce on the bottom bun. Good amount.

Step 13

  • Double stack your patties (with cheese and bacon).

Step 14

  • Place your top bun on and enjoy.

Milk Bun Ingredients and Technique

Ingredients

  • 75g (½ cup + 1tbsp.) Bread flour
  • 75g (⅓ cup) Water (boiling)
  • 350g (1 ½ cup) Whole milk (warm-microwave)
  • 5g (1 tsp.) Instant dry yeast
  • 30g (1 tbsp.) Sugar
  • 425g (3 ½ cups) bread flour
  • 9g (2 tsp.) salt
  • 30g (1 tbsp.) vegetable shortening
  • Roasted sesame seeds

Egg wash

  • 1 whole egg
  • 10g (1 tsp.) whole milk
  • .5g (¼ tsp.) kosher salt

Technique

Step 1

  • Pour boiling water over flour and stir with a wooden spoon until it is mixed well.

Step 2

  • Wrap in plastic and allow it to come to room temperature.

Step 3

  • Combine warm milk, yeast and sugar.
  • Whisk gently to dissolve.
  • Add the cooked flour and water to the milk.

Step 4

  • Add flour, salt and shortening.

Step 5

  • Mix on medium speed with a dough hook for approx. 5 minutes.
  • Shape into a ball, place in a bowl, wrap with plastic wrap and allow to proof for 45 min. at about 75-80˚F.
  • After 45 min. take the dough out, flatten it and shape it into a ball again.
  • Wrap in plastic and allow it to proof for 45 min. at about 75-80˚F.

Step 6

  • Divide dough into 100g portions.

Step 7

  • Shape into balls.

Step 8

  • Place the balls on a parchment paper or foil lined sheet tray sprayed with vegetable oil spray.
  • Keep about 3" apart from each other.
  • Spray the dough balls with vegetable oil.
  • Wrap tightly with plastic and allow it to proof for 30-45 min. at about 75-80˚F.

Step 9

  • Remove the plastic wrap.
  • Spray your hand with vegetable oil and gently and evenly press the dough flat. NOT too flat just to release some air.

Step 10

  • Brush with egg wash.
  • Sprinkle with roasted sesame seeds

Step 11

  • Bake at 375˚F for 15 minutes.
  • Rotate.
  • Turn the oven down to 350°F and bake for 10-15 more minutes.

Step 12

  • Remove from the tray and rest on a rack. (note: Buns are good to keep for 3 days in a ziploc bag and recommend to microwave briefly or gently griddle)

Special Sauce

Ingredients

  • 90g (3 tbsp.) Dill relish – dry weight after pressing liquid out
  • 90g (3 tbsp.) Mayonnaise
  • 90g (3 tbsp.) Ketchup
  • 30g (1 tbsp.) Mustard – yellow
  • 1g (¼ tsp.) Onion powder
  • 1g (¼ tsp.) Garlic powder

Technique

Step 1

  • Press out liquid from dill relish through a strainer.
  • Combine all ingredients and mix.
  • Chill in the refrigerator until ready to use.

Document

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