Smash Burger with Tangzhong Buns Recipe
Smash Burger with Tangzhong Buns Recipe by Chef Luca De Santis, step by step with the cooking video. Soft homemade tangzhong buns and crusty smashed pattie
Smash Burger with Tangzhong Buns
Soft homemade tangzhong buns and crusty smashed patties of chuck and brisket.
The story of the dish
During the Great Depression, in 1920s Oklahoma, a simple burger became a symbol of making more with less. Cooks smashed beef thin on a hot griddle and piled it with cheap onions, stretching expensive meat into an affordable, flavourful meal — the legendary Depression Burger
The name: The name reflects its birthplace and the clever technique that turned a humble burger into an American classic.
Ingredients
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| milk for the tangzhong | 60 g | ¼ cup |
| water for the tangzhong | 27 g | 2 tbsp |
| bread flour for the tangzhong | 20 g | 2½ tbsp |
| milk warmed to 35°C | 120 g | ½ cup |
| dry yeast | 9 g | 1 tbsp |
| bread flour | 320 g | 2½ cups |
| sugar | 35 g | 3 tbsp |
| salt | 7 g | 1¼ tsp |
| egg + 1 egg yolk room temperature | 70 g | 1 egg + 1 yolk |
| unsalted butter | 42 g | 3 tbsp |
| beef chuck and brisket freshly ground | ≈ 720 g | ≈ 1½ lb |
| American cheese | ≈ 120 g | ≈ 6 slices |
| burger sauce mayo, ketchup, mustard, pickles | ≈ 90 ml | ≈ 6 tbsp |
| salt and pepper | ≈ 5 g | ≈ 1 tsp |
≈ amount suggested from similar recipes
Tools & equipment
| Item | UAEamazon.ae | USamazon.com |
|---|---|---|
| Stand Mixer | 🛒 Buy | 🛒 Buy |
| Meat Grinder | 🛒 Buy | 🛒 Buy |
| Cast Iron Pan | 🛒 Buy | 🛒 Buy |
| Burger Smasher | 🛒 Buy | 🛒 Buy |
| Baking Paper | 🛒 Buy | 🛒 Buy |
| Kitchen Scale | 🛒 Buy | 🛒 Buy |
| Thermometer | 🛒 Buy | 🛒 Buy |
| Bench Scraper | 🛒 Buy | 🛒 Buy |
| Burger Mold | 🛒 Buy | 🛒 Buy |
Also used: cast iron griddle · baking tray
Method
- Tangzhong: cook the milk, water and 20 g flour over medium heat, whisking, until thick.
- Mix the warm milk and yeast and rest 8 to 10 minutes.
- Whisk the flour, sugar and salt in the mixer bowl, add the yeast milk and mix on low for 2 minutes.
- Add the tangzhong, egg and yolk, mix until smooth, then add the butter and knead 8 minutes.
- Proof about 1.5 hours at 25°C (75°F) until doubled, shape 6 buns of 95 to 105 g, proof again and bake brushed with egg wash.
- Form 120 g balls of ground chuck and brisket, smash them hard on a very hot griddle, season and cook until deeply browned.
- Flip, add cheese, and build the burgers with the sauce in the toasted buns.
- Smash once, hard, in the first 30 seconds: that is where the crust comes from (Maillard reaction).
Nutrition per portion estimate · 1 of 6
Allergens
As an Amazon Associate I earn from qualifying purchases.
Comments
Post a Comment