Cheeseburger Stuffed Buns

Cheeseburger Stuffed Buns:

Adapted from Yammie’s Noshery

For the dough:

1 cup warm water (between 105º and 115º)

2 tbsp. active dry yeast

2 tbsp. sugar

2 tsp. garlic powder

1/4 cup melted butter, cooled slightly

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

1 tbsp. milk

For the filling:

1 cup chopped onion, divided

4 tsp. olive oil, divided

3/4 lb. ground beef

1 tsp. seasoning salt (I use Lawry’s)

4 oz. shredded or sliced American or any cheese of your choosing

20 pieces bread & butter pickles (optional), patted dried

Add water to the mixing bowl of a stand mixer that is equipped with a hook attachment. Stir in yeast and let stand for 2 minutes. It should look bubbly and foamy.

Add sugar, garlic powder, butter, and oil. Stir for a few seconds to blend.

Add flour, a little at a time, beating at low speed at the beginning of each addition and increasing to medium to blend. Scrape bottom of bowl with a rubber spatula. Sprinkle in salt.

Knead for 10 minutes on your stand mixer manufacturer’s recommended speed (see note * below). If dough does not begin to ball up around the hook after a couple minutes of kneading, add flour (a couple tablespoons at a time). Wait about 30 seconds between additions. Be careful not to add too much. By the end of the 10 minutes kneading period, all of the dough will have pulled away from the bowl and balled up around the hook.

Place dough into a large greased bowl. Cover with a greased plastic wrap and place in a warm area such as a sunny window or under a light to proof (rise) for 30 minutes.

Meanwhile, preheat skillet to medium to medium heat. Add 2 tsp. oil. Cook onion, stirring frequently for about 3 minutes or until it turns light caramel in color. Take of heat. Remove 1/2 cup. Cook the remaining until it takes on a rich caramel color. Transfer to a separate plate.

Combine ground beef, 1/2 cup lightly caramelized onions, and seasoned salt. Form into 1 1/4-inch wide meatballs. Using your palm, flatten to 1/4-inch thick nuggets. Add 2 tsp. oil to pan on medium to medium high heat. Cook burgers for about 2 minutes on each side. Place on paper towel to remove fat (on both sides).

To assemble buns: Knead dough a few times with hands. Pinch off a golf ball size piece and shape into a circle. Place a pinch or 1/3 slice of cheese in center, followed by 1 pickle, then a burger. Wrap dough around the filling to form a ball. Pinch off edges and smooth out seams. Place seam side down on a greased baking sheet. Continue forming buns. Brush with milk. Gently pat a pinch of the reserved onions on top of each bun.

Bake in a preheated 375 degree F oven for 11 to 15 minutes or till bread is turns golden. Serve with ketchup and mustard. Makes about 20 (2 1/2-inch to 3-inch) buns.

Tips:

* The manufacturer of my KitchenAid stand mixer specifies to knead on speed 2. Your brand might be different. If you have to guess, knead on medium low speed. To be sure that you don’t wear out your motor if you don’t have a powerful model, let the stand mixer rest for a 5 minutes after the first five minutes of the mixing. Then continue to mix.

If buns seem pale after 15 minutes of baking, turn broiler on high (with buns in the middle rack). Broil for about 1 1/2 minutes, keeping a close eye to prevent burning.