BRONTO BURGERS

My boys call these “Bronto Burgers” – lol – everything is homemade, from the buns to the patties.

Hamburger Buns ( I use the bread machine to do all the kneading for this recipe):
1 ⅓ cup milk, at room temperature
1 ¼ tablespoon salt
2 tablespoons sugar
2 tablespoons butter, at room temperature
3 ¼ cups all-purpose flour
1 ¼ tablespoon bread machine or instant yeast

Measure all of the ingredients above, in the order, they are listed, into your bread machine.

Choose the Dough Cycle.

Once the dough cycle has been completed, remove the dough to a lightly floured surface and cover it with a clean tea towel.
Let rise for 15 minutes.

After this time, divide the dough into 6 portions.

Now it’s time to shape the dough into buns.

Shape each portion of dough into a ball.

Grease a baking pan with oil.

Then place the buns into the baking pan, in 2 rows of 3, spacing them out evenly.

Cover with a clean tea towel and let rest and rise in a warm place for 1 hour, or until the dough has doubled in size.

Preheat your oven to 180 ºC.

When the buns are done rising, bake for 25 minutes. When the bread is done, it will sound hollow when you tap on it.

As soon as you take the buns out of the oven, brush the tops with butter.

Let the buns rest in the pan for about 20 minutes, then remove to a plate.

Burger Patties:
1 kg beef mince
500 g pork mince
1 onion, finely grated
3 cloves garlic, finely chopped
1 large egg
1 slice of white bread, soaked in milk
breadcrumbs – approximately 125 ml but, you will also see if you need more or less for yourself – the consistency should bind nicely together and not fall apart when you handle it or flatten it
salt and pepper to taste (and whatever other spices you would like to add)
150 g grated cold butter

Mix everything together, form patties, and put them in the fridge to set for a minimum of 30 minutes.
You can cook them like you want… braai, fry, grill – whatever works for you.
I use a spur basting sauce to baste while they go but, you can use anyone you like.

Recipes and photo: Carol-Ann Judd