Thursday, 1 October 2009 11:07 AM
Ingredients
Wagyu beef burgers
Zopf bread rolls
12 slices of middle/eye rasher bacon
12 slices of Cheddar cheese
WAGYU BEEF BURGERS
½ onion, diced
50g cornichons
50g parsley
50g chives
50 ml duck fat/chicken fat
30ml tomato ketchup
30g Dijon mustard
10ml Worcester sauce
600g wagyu beef mince (or combination of beef, port, chicken, lamb or rabbit mince)
100g dry breadcrumbs
Salt and pepper
ZOPF BREAD
1 cup water
35g powdered milk
30g sugar
7.5g salt
2g fresh yeast
50g butter
450g plain flour, sifted
5 ml egg yolk, lightly beaten
WAGYU BEEF BURGERS
1. In a food processor, blend together the onion, cornichons, parsley, chives, duck fat, tomato ketchup, mustard and Worcester sauce until smooth.
2. Place the wagyu beef mince in a bowl and add the cornichons paste, breadcrumbs and seasoning.
3. Form into a sausage shape, and wrap tightly in cling film, twisting off the ends to complete the shape-allow to chill in the refrigerator, or freezer for 10 mins prior to slicing into burgers. Individual burgers can then be frozen if not required immediately.
4. Press the balls flat and mould into a burger shape.
Note: Use the same mix for sausage rolls; wrap the chilled sausage of meat in a sheet of puff pastry, and slice off into individual mini rolls before cooking.
ZOPF BREAD
1. Combine the water, powdered milk, sugar, salt, yeast, butter and flour in a large mixing bowl.
2. Using a mixer with the dough hook attached, beat on a medium speed for 10 - 15 mins or until the dough is smooth and shiny in appearance but somewhat sticky in texture.
3. Transfer to a lightly oiled container that will accommodate the dough when it has doubled in size.
4. Cover with a large plastic bag, set aside to prove in a warm place for 2 hours or until doubled in size.
5. Knock the dough down, releasing all the carbon dioxide.
6. Divide the dough into 12 x 40g portions and roll into balls using the palms of your hands.
7. Place the dough balls on a baking tray and cover the tray with a plastic bag. Set aside to prove for 30 mins or until doubled in size.
8. Preheat the oven and pizza stone for 45 mins on 220 °C Conventional (424 °F).
9. Gently brush the dough with egg wash and place on the pizza stone.
10. Bake for 10 mins or until golden and slightly crusted. Cool on a wire rack.
TO SERVE
1. Pre heat the grill to 200 °C.
2. Slice the zopf rolls in half and grill until golden brown: remove and keep warm.
3. Place the burgers and bacon under the grill and cook for 3 mins each side.
4. Place the burger and bacon inside the zopf roll, followed by a slice of cheese and skewer with a bamboo skewer.
Makes 12 mini burgers
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