These buns are the perfect vehicle for these roasted green pepper burgers, which my mother turned me onto recently. It’s simple: roast green peppers, chop them up, and mix them into hamburger meat with a little kosher salt and pepper. Then, form patties and cook them in a cast iron pan for about four minutes a side for delectable medium-rare burgers. Incredibly, the roasted peppers keep the burgers juicy and tender but not so much as to mask the flavor of the meat.
Grass-Fed Beef
I’ve shared my thoughts on grass-fed beef a number of times before, so I’ve rounded up a few links to past posts and articles if you are interested in reading up on this matter: Grass-fed BeefAnxious to Purchase a SteerHearst Ranch Grass-fed Beef Making these buns couldn’t be simpler: Combine yeast and flour in a stand mixer. Heat milk, water, sugar, salt and butter together until warm to the touch. Add the warmed milk mixture to flour and let the stand mixer do its thing for 8 minutes. Ta-da! The dough is ready to go. Cooking these burgers couldn’t be simpler either. Heat a thin layer of olive oil in a cast-iron pan over high heat. When the oil begins swirling in the pan, add the patties and reduce the heat to medium-high. Cook for about 4 minutes. Flip. Add cheese, if desired, and cook for about 4 minutes longer for medium rare. Yum. The wonderful J&J grass-fed beef: Are these not the cutest little buns you have ever seen? You can make them, too! Promise. It’s easy and fun and delicious. 5 from 1 review UPDATE: This is my favorite burger bun recipe: Light Brioche Buns, Even Better 5 from 1 review
