Beef Sliders on Brioche

So delicious and the brioche buns make it!

I made these at work today, we actually make a lot of these. One of our most popular appetizers! Homemade, fresh baked brioche buns, beef hamburgers glazed with bbq sauce, cheddar, mayo and grainy mustard and garnished with a gherkin or whatever else I can find. 😉

Brioche can be a bit of work to make, but it’s truly worth it for these little guys. Really any fresh baked bread will do, the key is fresh baked!

Brioche is also great because it freezes very well in it’s dough form, so if you want you can make this ahead and freeze it for any appetizer emergencies!

Brioche Recipe:

  • 1/3 cup warm water (105°F to 115°F)
  • 1/3 cup warm milk (105°F to 115°F)
  • 2 envelopes dry yeast
  • 3 3/4 cups all purpose flour
  • 2 teaspoons salt
  • 3 large eggs
  • 1/4 cup sugar
  • 1 1/2 cups (3 sticks) unsalted butter, each stick cut into 4 pieces, room temperature
  • 1 egg, beaten to blend with 1 tablespoon water (for egg wash)
  • toasted sesame seeds

Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl. Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.

Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl. Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic; chill dough overnight.

Take the dough out and with a kitchen scale (or eye ballin’ it) weigh out 1 oz balls. This should make a lot of them, I only rolled out enough for 42, but you can get more out of this recipe.

Preheat oven to 400°F. Place dough in a greased mini muffin pan, or just straight on a parchment lined baking sheet. Cover and allow to rise for about 1 hour, or until they’re doubled.

Brush each with some egg wash and sprinkle sesame seeds ontop. Bake for about 8-10 minutes or until golden brown ontop. Ovens vary so keep an eye on it!

Allow to fully cool.

Hamburger Recipe:

  • 1 lb of ground beef/chicken whatever you want
  • 1 egg
  • 1 cup bread crumbs
  • 1/8 cup bbq sauce
  • salt and pepper
  • 1 tsp chili flakes
  • bbq sauce
Mix well and with a kitchen scale, weigh out 1.5 oz patties. When you flatten them, press a dimple into the center, so when the patties cook and shrink up, they won’t go baseball shaped.
Preheat oven to 350.
Sear each side in a pan just to get a bit of a crust. Place on a parchment lined baking pan and brush each with bbq sauce. Place in 350 degree oven for about 5 minutes to allow bbq sauce to dry a bit.
You can also just grill this or omit the bbq sauce part, make your burgers the way you like them!
This recipe makes you around 11 patties, so you can just double/adjust it accordingly.

The best way to do these is to get an assembly line going. This is a cell phone pic of me working on them at work, can't take too many pictures, because well, I'm working. lol!

To put these together I used:

  • Grainy mustard
  •  Mayo
  • Cheddar
  • Sliced roma tomatoes
  • Mixed greens
  • Gherkins/marinated green olives to garnish
And that’s it!

Watch these disappear!

Also, what I was quoting the entire time I was making these: Pink Panther Hamburger Skit


8 responses to “Beef Sliders on Brioche

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