Stuffed Cheeseburger Buns Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. , Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal., Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Steps:

• In a mixing bowl, dissolve yeast in warm water.
• Let set for 5-10 minutes.
• Add milk, sugar, shortening, egg, salt, and 2 cups of flour.
• Stir in remaining flour until a soft dough forms.
• Turn dough on a floured surface and knead for about 5 minutes.
• Place in a greased bowl, turning to distribute grease.
• Put dough in a warm place.
• Cover first with plastic wrap and then a towel.
• Let set until dough doubles@ 1 hour.
• While dough is resting cook beef mixture.
• Cook beef and onion until beef is browned.
• Drain and stir in tomato sauce.
• Set aside.
• Remove dough and punch down.
• Divide into 16 pieces.
• On a floured surface roll out dough into a five inch circles.
• Put 2 pieces of cheese on cirlces and top with 3 Tbl.
• of beef mixture.
• Fold dough over to make a half circle and pinch edges together to seal.
• Place on a greased baking sheet.
• Cover and let rise in a warm place about 30 minutes.
• Bake at 400 °F for 8-12 minutes or until golden brown.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside.
• Punch dough down; divide into 16 pieces.
• On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal.
• Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Steps:

• Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
• Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
• Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
• Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
• Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.

Steps:

• For dough,in a stand mixer combine yeast, water, milk, sugar, and egg. Add salt and 4 cups of flour. Using dough hook, mix on medium speed until a dough starts to form. Stop mixer and scrapes sides down. Turn mixer on to slowest speed and let mix for 8 minutes. If dough seems too sticky add more flour 1/2 cup at a time.
• Turn dough out into a greased bowl. Turn dough to coat in grease. Place a clean towel on bowl and let rise 30 minutes.
• While dough is rising, prepare filling. Cook ground beef with onion, salt, pepper and worcestershire sauce until no longer pink amd onion is soft. Drain really well. Pour into a medium mixing bowl. Add the pickles, pickle juice, and condiments. Stir well to combine. Taste the filling and adjust seasoning as you would like, ie more salt or pepper or a bit more of any of the condiments. Place in fridge to cool while dough is rising
• At this time, take the cheese slices and tear into 1/4's. Set aside
• Punch down dough. Turn onto a floured surface. Divide into 18 pieces. I use a kitchen scale and it comes to about 2.25 ounces each. Roll each piece into a rough ball shape. Doesn't have to be perfect.
• Next flatten each ball, one at a time, and roll to about a 5 inch circle, doesn't have to be perfect. I stack them up.
• Take one circle, moisten fingers in room temp water and moisten the edge of circle, not the center. Place 2 of the quarter pieces of cheese slices in center.
• Scoop meat mixture into center of dough ontop of the cheese. I use medium cookie scoop for even distribution.
• Carefully, not letting edges touch filling, bring up edges of dough and pinch together to seal. If edges touch filling it makes it harder to seal. If you struggle with not letting edges touch filling, scoop filling on first then place cheese slices ontop, then bring edges up over and seal.
• Place seam side down on a large parchment lined baking sheet.
• Should be 3 across and 6 down. Cover with towel and let rise 20 minutes.
• Beat in a small bowl with a fork 1 egg and 1 tbs water.. Before baking, brush with this egg wash. If you want, now sprinkle tops with sesame seeds.
• Preheat oven to 400°F. Bake in preheated oven for 20-25 minutes or until golden brown.
• Let rest 10 minutes before enjoying. Or you will burn the crap out of your mouth.
• Can be frozen after completely cooled for up to 3 months. Store in refrigerator for up to 4 days.

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into twelve thin patties., Combine the cheddar cheese, mushrooms and cream cheese; spoon onto centers of six patties. Top with remaining patties; press edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on rolls.