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View Full Version : BBBB(h)-Brioche Bun Brisket Burger-homemade


ssv3
06-04-2017, 02:30 AM
Brioche bun process starts a night before

http://i.imgur.com/0rXuBJTh.jpg

Butter

http://i.imgur.com/xILOJoFh.jpg

http://i.imgur.com/qmX5Kfrh.jpg

Brisket

http://i.imgur.com/v0KJKDhh.jpg

http://i.imgur.com/mQUhydJh.jpg

http://i.imgur.com/emlVLqmh.jpg

http://i.imgur.com/V7MbWFzh.jpg

Next day

http://i.imgur.com/1pj37rch.jpg

http://i.imgur.com/YdS8JtUh.jpg

Oh yeah!

http://i.imgur.com/1ACKSFjh.jpg

:cool:

http://i.imgur.com/Jw3BIYrh.jpg

http://i.imgur.com/QE8goaDh.jpg

Onions

http://i.imgur.com/hXjieWlh.jpg

Patties

http://i.imgur.com/9f80arBh.jpg

http://i.imgur.com/5UM8gsch.jpg

Danish Blue and one on the right w/out

http://i.imgur.com/bUSEQYSh.jpg

Horseradish mayo spread

http://i.imgur.com/GfwIsyIh.jpg

Lettuce, tomato

http://i.imgur.com/9TGJ2nQh.jpg

Grilled onions, cheesed patty

http://i.imgur.com/UNKUSNSh.jpg

Need to work on bread to meat ratio since I made the buns a little too big but.....

http://i.imgur.com/QiJs0mwh.jpg

And a little more fattier patty in the future

http://i.imgur.com/97UBAxNh.jpg

All in all farking delicious minus the two mistakes. Thanks for looking!

Titch
06-04-2017, 02:54 AM
Well you won me. now we need to make those buns.
never had one.
so your recipe is?
and yes we do grind brisket for mince.

ssv3
06-04-2017, 03:17 AM
Well you won me. now we need to make those buns.
never had one.
so your recipe is?
and yes we do grind brisket for mince.

Here you go Titch. My guide and I don't have a convection oven so I went 400*F (204C) for about 25 mins and until I was happy with the color. I didn't do ring molds so I probably should've gone 100g per bun. Obviously no sesame seeds either. Great farking recipe though and you know baking is tough as sh&T. Oh and I also scalded my milk but he says it's not necessary but...

https://www.youtube.com/watch?v=qVhASbVWvx0

Titch
06-04-2017, 03:29 AM
Here you go Titch. My guide and I don't have a convection oven so I went 400*F (204C) for about 25 mins and until I was happy with the color. I didn't do ring molds so I probably should've gone 100g per bun. Obviously no sesame seeds either. Great farking recipe though and you know baking is tough as sh&T. Oh and I also scalded my milk but he says it's not necessary but...

https://www.youtube.com/watch?v=qVhASbVWvx0

sent to the Baker in the family, thanks mate:thumb:

ssv3
06-04-2017, 03:31 AM
sent to the Baker in the family, thanks mate:thumb:

They're in there but here are the measurements

https://stellaculinary.com/recipes/baking-pastry/baking/bread/hamburger-brioche-buns-large

Stingerhook
06-04-2017, 04:13 AM
Sako, I think I would have died and went to heaven.

KevinJ
06-04-2017, 07:14 AM
A good Burger and a nice Beer to wash it all down, doesn't get any better than that imo, looks fantastic Sako.

I cheat and by Brioche fresh baked :becky:

ShadowDriver
06-04-2017, 07:24 AM
Good Lord, that looks heavenly!

You're on a roll, er, bun!

Smoking Piney
06-04-2017, 07:41 AM
That looks awesome!

smoke ninja
06-04-2017, 09:58 AM
Terrific as always brother. Brisket is under 2.50 here so im considering grinding one.

Do you do any trimming to get the fat ratio right?

Smoke Dawg
06-04-2017, 10:03 AM
Looks great neighbor

those fresh buns are awesome

Smokiemon
06-04-2017, 10:10 AM
Wowziers, my stomach turned :) That looks AMAZING!

TuscaloosaQ
06-04-2017, 10:14 AM
That is serious.... very serious, looks Killa!!!!!

Moose
06-04-2017, 11:23 AM
Dude! That's just plain farking awesome! :clap2:

And what are these two "mistakes" you speak of? :confused:

tonyjohnson619
06-04-2017, 11:30 AM
Awesome burger sako!!! Do you like brisket burger over the tri-tip?

MisterChrister
06-04-2017, 11:55 AM
Nice buns & meat Sako! :shock:

ssv3
06-04-2017, 02:17 PM
A good Burger and a nice Beer to wash it all down, doesn't get any better than that imo, looks fantastic Sako.

I cheat and by Brioche fresh baked :becky:

Thanks Kevin! I cheat too but damn these were good. Nothing like fresh baked.

Terrific as always brother. Brisket is under 2.50 here so im considering grinding one.

Do you do any trimming to get the fat ratio right?

Thanks brotha! I think i trimmed too much fat off. I'll leave some more next. It was good but a little lean to my liking. I've done them before but not with a choice and I didn't consider that choice briskets were leaner thand prime or above. Really good beefy flavor though.

Looks great neighbor

those fresh buns are awesome

Thanks neighbor! A little bit of work but way worth it.

Dude! That's just plain farking awesome! :clap2:

And what are these two "mistakes" you speak of? :confused:

Thank you sir! Just that the bun needed to be a tad bit smaller and the meet a little fattier. :-D You know, we are our own worst critics. Just some notes but overall a killer burger.

ssv3
06-04-2017, 02:19 PM
Awesome burger sako!!! Do you like brisket burger over the tri-tip?

Thanks Tony! Brisket is def good but I still prefer tri tip burger. Next time I'll mix in some chuck with the brisket and that should be just about perfect.

Nice buns & meat Sako! :shock:

Thanks!:redface:

ssv3
06-04-2017, 02:19 PM
Thanks all!

cowgirl
06-04-2017, 03:24 PM
Mighty fine Neighbor!! Pegged the nommy meter and then some. Great cook! :-D

AClarke44
06-04-2017, 04:12 PM
Wow that looks amazing!
I was wondering why you'd grind a brisket for burgers thinking it would be more expensive. But after some quick calculations I realized it's actually pretty cheap compared to buying ground beef. Does it give burgers a good flavor over other cuts?

ssv3
06-04-2017, 05:18 PM
Mighty fine Neighbor!! Pegged the nommy meter and then some. Great cook! :-D

Thanks Neighbor!

ssv3
06-04-2017, 05:26 PM
Wow that looks amazing!
I was wondering why you'd grind a brisket for burgers thinking it would be more expensive. But after some quick calculations I realized it's actually pretty cheap compared to buying ground beef. Does it give burgers a good flavor over other cuts?

Thanks Andrew! At 2.59/lb and after aggressively trimming it I'd say that brought it up a buck more a pound which is still cheaper thank chuck lol. It gives the burgers a beefier taste. Next time I'll add some chuck to it which should be perfect. There's a burger joint by work where you call your beef and the chuck and brisket mix is amazing. I've done all Tri tip and it's perfect but with brisket adding chuck improves it even more. Nothing wrong with all brisket either but I shouldve left a little more fat in. All in all still was an awesome burger.

gtr
06-04-2017, 07:45 PM
That does it. I'm ready to move in. :hungry:

I can leave the wife, kids and dogs at the house if that makes it easier. :hungry: :hungry:

BillN
06-04-2017, 08:15 PM
Chit you had me at the bun the rest was all gravy. I too like the brisket burger but it cooks up a little lean. The best burger IMO but expensive is a 50/50 mix of brisket and short rib.

Fatback Joe
06-05-2017, 09:17 AM
Top notch, as always! :thumb:

Evil-g
06-05-2017, 09:24 AM
This all looks fantastic, wow!!!
Is your meat grinder a Kitchenaid attachment or is that a dedicated grinder.

Big-Joe
06-05-2017, 10:38 AM
Looks great sako as it always does!

bosco0633
06-05-2017, 10:43 AM
I love the Brioche with burgers and making you own is the only way to go. I have tweaked my brioche recipe to where it should be and couldn't be happier!

Your buns and burgers look killer bud!!

http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/D38A47C7-7AC4-43CD-87BC-FE7CB6159AF8.jpg

bosco0633
06-05-2017, 10:44 AM
Also, what grinder do you have? I have a kitchen aid attachment but am starting to see the need for a better one

ssv3
06-05-2017, 01:02 PM
That does it. I'm ready to move in. :hungry:

I can leave the wife, kids and dogs at the house if that makes it easier. :hungry: :hungry:

Thanks Greg! Ditching the family just like that huh? :thumb:

Chit you had me at the bun the rest was all gravy. I too like the brisket burger but it cooks up a little lean. The best burger IMO but expensive is a 50/50 mix of brisket and short rib.

Thanks Bill! While it did taste good I agree about it being lean plus I trimmed the fat excessively. Short ribs and brisket :nod: :thumb:

ssv3
06-05-2017, 01:14 PM
This all looks fantastic, wow!!!
Is your meat grinder a Kitchenaid attachment or is that a dedicated grinder.

Also, what grinder do you have? I have a kitchen aid attachment but am starting to see the need for a better one

Thanks guys! The homemade, fresh baked buns def do take it to a whole another level. I did tweak the recipe a little by cutting the sugar down some. Those look killer btw. :thumb: Beautiful color!

As for the grinder I've had an LEM #8 for 4 years now. Love this thing and makes grinding meat a breeze. All metal gears, maintenance fee motor and worth every penny. They've improved them even more now and comes with 5 year warranty as opposed to 2 when I got it. Not that it will ever need it since the thing is bulletproof. Can't recommend them enough.

https://images-na.ssl-images-amazon.com/images/I/81s9pMqPWxL._AC_UL320_SR292,320_.jpg