Grilled Steak Burger
8 T unsalted butter
2 garlic cloves, minced
2 tsp. onion powder
1 tsp. pepper
1/2 tsp. salt
2 tsp. soy sauce
1 1/2 lbs. 90 percent lean ground sirloin (I did use sirloin and recommend)
4 hamburger buns
2 T tomato paste
2/3 cup beef broth
1/3 cup raisins
2 T soy sauce
2 T Dijon mustard
2 T balsamic vinegar
1 T Worcestershire sauce
For the burgers, melt butter in skillet over medium-low heat. Add garlic, onion powder, pepper, and salt and cook until fragrant, about 1 minute. Pour all but 1 tablespoon butter mixture into bowl and let cool slightly, about 5 minutes.
For the steak sauce: Meanwhile, add tomato paste to skillet and cook over medium heat until paste begins to darken, 1 to 2 minutes. Stir in broth, raisins, soy sauce, mustard, vinegar, and Worcestershire and simmer until raisins plump, about 5 minutes. Process sauce in blender until smooth, about 30 seconds; transfer to bowl.
Add 5 tablespoons cooled butter mixture and the 2 teaspoons soy sauce to ground beef and gently knead until well combined. Shape into four 3/4-inch-thick patties and press shallow divot in center of each. Brush each patty all over with 1 tablespoon steak sauce. Combine remaining 2 tablespoons cooled butter mixture with 2 tablespoons steak sauce; set aside.
Grill burgers 4 to 5 minutes per side. Transfer burgers to plate, tent loosely with foil, and let rest 5 to 10 minutes. Brush cut side of buns with butter-steak sauce mixture. Grill buns, cut side down, until golden, 2 to 3 minutes. Place burgers on buns. Serve with remaining steak sauce.
Makes 4 burgers.
Source: Cook's Country - August/September 2011
Deli-Style Hard Rolls
2 1/4 cups bread flour
1/3 cup Hi-maize Natural Fiber (you can substitute with bread flour which I did)
1 1/2 teaspoons instant yeast
1 tablespoon non-diastatic malt powder or sugar (I used sugar)
1 teaspoon salt
1 large egg white
2 tablespoons unsalted butter or vegetable oil
3/4 cup lukewarm water
2 to 3 tablespoons sesame seeds or poppy seeds (I used a combination of both).
To make the dough: Mix and knead the dough ingredients - by hand, mixer, or bread machine set on the dough cycle - to make a smooth dough. (I used my bread machine to mix and knead the dough).
Cover the dough and let it rise until it’s noticeably puffy, about 1 hour. (My bread machine did this).
Transfer the dough to a lightly greased work surface, and divide it into 6 pieces (about 3 ¼ ounces each). Shape into balls.
Dip the top half of each roll into water, then into the seeds.
Place the rolls into the cups of a lightly greased hamburger roll pan or onto a lightly greased or parchment-lined baking sheet. Press gently to flatten.
Cover the rolls and let them rise until puffy, 30 to 40 minutes. Towards the end of the rising time, preheat the oven to 400F.
Bake the rolls until they are a deep golden brown, 22 to 26 minutes (mine took only 20 minutes). Remove them from the oven and cool on a rack. If desired, just before serving, reheat the rolls in a 375F oven for 5 minutes or so, to crisp.
Makes 6 rolls.
Source: King Arthur Flour