Private: Blog & Recipes Archive
Butcher’s Burger (Hamburger Bun/Tomato Jam)
Prep Time:
approx. 12-15 min
Serves
approx. 20 buns @ 110 gr
Ingredients
- 2.5 C room temperature water
- ¼ C active dry yeast
- 1 Tbs + 1 tsp sugar
- 9 C bread flour
- ½ C sugar
- ½ C milk powder
- 4 Tbs salt
- 2.5 Lg eggs
- 3 Tbs + 1 tsp shortening soft
- 3 Tbs + 1 tsp butter soft
- Sesame seeds/poppy seeds/black sesame seeds for garnish
Tomato Jam (yield 750 ml)
- 1 C Red wine vinegar
- 1 C Brown sugar
- 1 Cinnamon stick
- 1 tsp Allspice
- 1 tbsp Mustard seed
- 2 bay leaves
- 1 tsp Chili flakes
- ½ C Celery (fine dice)
- ½ C Onion (fine dice)
- 1 C Tomato (fine dice)
Created By
This recipe is brought to you by Chef Kyle Fee and Chef Erin Circelli-Russell with the help of their students from The Chef’s Table at Fanshawe College.
Directions
- Mix active dry yeast with water and sugar. Let bloom for 5-10 min.
- Add dry ingredients to mixer. Add bloomed yeast and eggs and mix on speed #1. Add water if necessary.
- Add fat little by little still on speed #1. When fat has been incorporated and dough looks smooth, turn mixer to speed #2 for 5 min. until well-developed gluten.
- Transfer to bowl and rest for 20-30 min. Punch down and rest 10 more min.
Tomato Jam (yield 750 ml)
- Add first 7 ingredients to a non-reactive pot and heat on low to dissolve sugar. Add onion & celery and cook until soft. Add the tomatoes and simmer on low heat until the mixture thickens up and has a “syrupy” consistency.