Rachael's Burger and KAF's Buns

Another winning recipe from Rachael Ray! This is a delicious burger with a fantastic sauce and a wonderful drizzle! I had this for dinner on the weekend as it was only me and the kids. It does take a little extra work but they are simple and the end result is just fabulous! I first saw this gorgeous burger from Brenda's Canadian Kitchen, before I bought Rachael's book Look+Cook, and I knew that I will make this sooner or later. This delicious burger together with homemade buns makes a satisfying meal!

The Bun :
This bun recipe is from one my favourite site, King Arthur Flour. Again, the first time I came to know of this recipe  from Brenda's Canadian Kitchen! (Hi Brenda! thanks!). As what Brenda says, and I totally agree, you will never buy buns from the store again! This is the best burger bun there is! It is soft and everything what a burger bun should be. Buying burger buns from the bakery will only be a last resort for me now! I have bought burger buns from the bakery before and it is not always fresh and soft. Read all the great reviews of this bun here.

I'm submitting this to Aspiring Bakers, hosted by The Sweetylicious where the theme for the month of June is "Bread Seduction". 

Beautiful Burger Buns
(source from King Arthur Flour)
Yield : 8 large buns
3/4 to 1 cup lukewarm water
2 tablespoons butter
1 large egg
3-1/2 cups King Arthur Unbleached All-Purpose Flour (I use 2 cups bread flour + 1-1/2 cup AP Flour)
1/4 cup sugar
1-1/4 teaspoons salt
1 tablespoon instant yeast
3 tablespoons melted butter (for glazing)
* For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and something in between the rest of the time.

1. Mix and knead all of the dough ingredients - by hand, mixer, or bread machine - to make a soft, smooth dough. (I use the bread machine)
2. Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. (My dough took about an hour).
3. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball, flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy. (My buns took about 30 minutes!)
4. Brush the buns with about half of the melted butter. 
5. Bake the buns in a preheated 375F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6. Cool the buns on a rack.

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The Burger : 
Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce & Roasted Tomatoes with Basil & Balsamic Drizzle.

That's a long name for a burger! This burger does take a little extra steps to prepare, but it is worth the effort. I used ground pork instead of ground sirloin. While the burger itself is just seasoned with a little salt and pepper, the sauce and drizzle is just fantastic. The sauce is prepared by cooking the milk, garlic, and black pepper with a little flour until thickens and the cheese is stirred in. Really good! The balsamic vinegar is cooked by mixing with a little brown sugar and boils until thick and syrupy. This makes a lovely drizzle on the burger. If you are a burger fan, this is a must-try!  

Thick slices of ripened tomatoes are drizzled with olive oil, season with a little salt and pepper, and baked in the oven for 45 minutes until caramelized! Beautiful!

Delicious burger. We did top it up with more lettuce, lovely!

I'm linking this with Saturdays with Rachael Ray at Taste and Tell

Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce & Roasted Tomatoes with Basil & Balsamic Drizzle
(adapted from "Look+Cook" by Rachael Ray)
Serves 4
3 vine-ripened tomatoes, sliced about 1/4 inch thick
2 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling
salt and pepper, plus 1 teaspoon coarse black pepper
2 pounds coarse-ground sirloin
3 tablespoons butter
2 garlic cloves, finely chopped or grated
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup grated Parmigiano-Reggiano cheese (I use cheddar cheese)
Balsamic drizzle, store-bought, or reduce 1/2 cup balsamic vinegar with 3 tablespoons brown sugar over medium heat until thick and syrupy, a couple minutes
7 to 8 red leaf or red romaine lettuce leaves, shredded
4 kaiser rolls, toasted
1/2 cup fresh basil leaves, 8 to 10 leaves, thinly slice

Preheat the oven to 325F. Place a cooling rack over a rimmed baking sheet. Arrange the tomatoes on the rack, then drizzle with a touch of EVOO and season the tomato slices with salt and pepper. Roast the tomatoes for 45 minutes, or until tender and caramelized. Set aside.

When the tomatoes are about ready, place a large skillet over a medium-high heat with the 2 tablespoons of EVOO. 

While the pan is heating up, combine the sirloin with some salt and pepper. Form the mixture into 4 patties thicker at the edges and thinner in the centre for even cooking and to ensure you end up with a flat burger (the burgers will bulge up during cooking). Cook the patties for 10 minutes for medium-rare, turning once. Cook for 12 minutes for pink centers and 14 minutes for well-done.

While the patties are cooking, place a small pot over medium heat with the butter. Add the garlic to the melted butter and cook for about 1 minute. Add the flour to the pan and cook for 1 minute more. Season with salt and the coarse black pepper. Whisk the milk into the butter-flour mixture and bring up to a bubble. Simmer until the sauce is thickened, about 2 minutes. Stir in the grated cheese. Prepare a balsamic drizzle in a small pot if not using store-bought.

To assemble, place some lettuce on each bun bottom and top it with a burger patty. Pour garlic-black pepper-parmesan sauce over the top, set the roasted tomatoes in the sauce, scatter basil over the tomatoes, and garnish with balsamic drizzle. Set the bun tops in place and serve.

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