Building a better burger

With Labor Day right around the corner, we set out to perfect a burger worthy of serving at our bash. In-n-Out Burgers are great for every day and don't disappoint, but we want that 50's style burger, simple and straight forward. There are 2 main players, the beef and the bun, and a cast of supporting items that could stretch to the moon. So here's what we came up with....

~The finished product~

Here's what we did...

We made our own buns, you don't have to, we just did to guarantee the best bun. If you don't make the buns, go to your favorite bakery and buy theirs. Have them slice the buns in half for you, otherwise you'll have to pull out your electric knife that probably hasn't seen the light of day except at Thanksgiving, to do the job well-nice clean cut.

The Bun Recipe

~2 cups whole milk

~1/4 cup warm water (105-115 degrees, otherwise you will kill the yeast)

~2 (1/4 ounce) packages active dry yeast

~1/4 cup plus 1/2 teaspoon sugar, keep divided

~1/2 stick unsalted butter, cut into tablespoon pieces and softened

~2 large eggs, lightly beaten

~1 Tablespoon salt

~6 cups AP flour (all purpose), divided 4 cups and 2 cups

~1 large egg mixed with 1 tablespoon water for brushing over the buns before baking

To Begin:

~Bring milk to a bare simmer in a small saucepan over medium heat. Remove from heat and cool to 105 to 115 degrees.

~Meanwhile, stir together warm water(105-115 degrees), yeast, and 1/2 teaspoon sugar in a mixer bowl until yeast is dissolved. (If mixture doesn't foam, your yeast may have expired, check the date and start over with fresh ones)

~Add butter, warm milk, and remaining 1/4 cup sugar to yeast mixture and mix with paddle attachment at low speed until butter has melted, then mix in eggs until combined well. Add salt and 4 cups flour and mix scraping down the side of the bowl as necessary, until the flour is incorporated. Beat at medium speed 1 minute.

Note: a stand mixer is not necessary, this recipe can be made by hand also.

~Switch to dough hook and beat in remaining 2 cups flour at medium speed until dough pulls away from side of bowl, about 2 minutes; if necessary, add more flour, 1 tablespoon at a time. Beat 5 minutes more (dough will be smooth and sticky). Transfer dough to a lightly oiled bowl and turn the dough to coat in oil. (we use olive oil) Cover tightly with plastic and let rise in a warm draft-free place until doubled in size. About 2-1/2 hours. See examples above and below.

~Double in volume~

Butter 2 large baking sheets. Line with parchment or Silpats. Punch down dough, then roll out on a lightly floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter and arrange 3 inches apart on baking sheets. Gather and re-roll scrapes, then cut out more rounds. This recipe will make 1 dozen rolls or more.

~Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently poked, about 1 1/2 to 2 hours.

~When you are ready to bake, preheat oven to 375 degrees, with racks in the upper and lower thirds of the oven.

Note: I carefully re-cut the buns again with my cutter. I found they had too much volume otherwise. I re-rolled the scrapes into little balls and make a cluster of small rolls to use on another occasion.

~Brush buns with egg wash and bake, switching position of sheets halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14 to 20 minutes. Transfer to racks to cool completely. Recipe was adapted from an old recipe found in Gourmet Magazine.

~Fresh from the oven~

What would a good burger be without french fries. These are made in the oven and are packed with flavor. Here is the recipe:

~Rosemary and Garlic Roasted "Steak Cut" Potatoes~

~6 large potatoes, washed, dried, peeled, cut into 1/2 inch wedges. Try to cut as uniform as possible so they will cook evenly.

~1/4 cup olive oil or Canola oil

~1 teaspoon Rosemary, finely chopped (add more if you want a stronger flavor, we went for subtle)

~1 teaspoon Paprika

~1 1/4 teaspoon salt

~1/4 teaspoon cracked black pepper

~Light sprinkling of garlic powder (not salt)

~2 tablespoons butter, melted

~6 cloves garlic, peeled, cut into halves

Ready for the oven

Preheat oven to 425 degrees.

In a large bowl, add the potatoes, oil,melted butter, salt, pepper, and garlic. Toss potatoes to coat completely. Lay in a single layer on a rimmed cookie sheet lined with parchment, foil or Silpat. See above example. Lightly sprinkle with garlic powder, a titch more Paprika and sprinkling of Rosemary. Place in hot oven. Bake 30 to 40 minutes, carefully turning the potatoes over part way through the baking process.

~Right out of the oven, ready to serve. We especially liked eating the roasted garlic with our potatoes. Yum!

Of course we garnished with Bubbies pickles. These are worth every penny! You can find them in the refrigerated section of your market.

We loved every morsel on this plate! Now, we are now ready for Labor Day and it can't get here soon enough. About the meat, we bought pre-made steak burgers from our butcher. It's always a good thing to check with your butcher. He knows a thing or two about meat and usually will guide you in the right direction. Remember, great meat and a great bun~a heavenly combo.