Something slightly different today. This dish is inspired by eatersmanifesto's search for the perfect burger and I used his recipe for potato brioche with an added twist by adding some lovely beetroot powder from matchaleaf for the added earthy sweetness and the pop of colour. And oh my god, it was the best burger bun I had ever had in my life and I don't know why I didn't cross path with it earlier. Definitely one that I'll be making again.
Difficulty: Medium
Time: 4 hours
Serves: 2
Ingredients
Beetroot Potato Brioche Bun*
- 1/2 cup mashed potato**
- 1 1/2 cup all purpose flour
- 1 cup warm milk
- 1.5 tbsp melted butter
- 2 tbsp beetroot powder sieved
- 2/3 tsp dry yeast
- 1/2 tbsp sugar
- 1/2 tsp salt
- 1/2 egg
- 2 tbsp white sesame seeds
- additional 2 tbsp melted butter for brushing the bun
Burger Filling
- 2 30 day aged wagyu burger patty
- 2 cheddar cheese
- 1 green tomato thinly sliced
- 1 thick gherkin thinly sliced
- 1 tbsp black garlic dressing
- 2 heaped tbsp good quality mayonnaise
Green Tomato Ketchup***
- 1 onion chopped
- 1 celery stick sliced
- 1/2 fennel chopped
- 2 garlic cloves sliced
- 5cm ginger sliced
- 1/2 birds eye chilli deseeded and sliced
- 1 tbsp coriander powder
- 2 cloves
- 1kg green tomatoes quartered
- 350ml cold water
- 200ml red wine vinegar
- 70g brown sugar
- oil
- salt
- pepper
* Make 4 small ones per photo or you can use it to make 2 larger ones.
** I used Ricola potato.
*** Makes about 500ml. I made this as I accidentally purchased a whole box of green tomatoes instead of 1 kilo.
Method
1. Add flour, mashed potato, beetroot powder, yeast, sugar, salt, milk, butter and egg in a mixing bowl and mix well together. It will be a very sticky dough. Cover with cling film and let it rise for 2 hours. Shape it into 4 buns, then let it rise for a further 45 minutes. Sprinkle with white sesame seeds before baking.
2. Make the tomato kechup by adding onion, celery, fennel, garlic, ginger, coriander powder, chilli, cloves, salt and pepper in a cast iron pot with some oil on very low heat. Cook for 15 minutes until softened. Add the green tomatoes and water and bring it to boil, reduce to simmer until half of the liquid is evaporated. Transfer it to a blender and blend until smooth. Pass it through a sieve and return it into a clean pot. Add the red white vinegar and sugar, cook until it's the consistency of ketchup, make final adjustments to seasoning as required. Let it cool and set aside.
3. While the tomato ketchup is cooking. Preheat oven to 185 degrees. Cook the buns in oven for 25 minutes. Take it out once cooked, brush the bun with some melted butter and set aside. Slice it into half.
4. Heat up a cast iron griddle pan with some oil until smoking hot. Cook the burger patties for 2 minutes on each side. Place the cheese on top of each of the patty when there's 1 minute left to melt it. Take it out and let it rest.
5. Make the black garlic mayonnaise dressing by mixing together the mayonnaise, black garlic dressing and season with salt.
6. Assemble by spreading some black garlic mayonnaise on the bottom bun, top with the wagyu patty, sliced green tomato, more black garlic mayonnaise, gherkin and top of the bun. Place on the plate, and serve with some green ketchup.
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