We had burgers tonight – Julia burgers, made with chunks of flank steak – and Ward decided to make his own hamburger buns. He’d read this recipe in the June 2009 issue of Gourmet, and thought it sounded like it would be fun (which is why he does the cooking and I do the eating).
He decided not to go for the homemade ketchup or mustard, though – which was fine by me, because I don’t add ketchup or mustard to my burger (I pile mine high with lots of onion and tomatoes, and a sprinkle of salt).
How did the hamburger buns turn out?
They were simply amazing! Flavorful and chewy, they could actually be eaten on their own, without anything on them! My older son had seconds – without the meat.
Ready to Pop into the Oven
All Done (Sesame Seed Topping & Salt, Pepper & Sesame Topping)
Ward kept raving about how easy the recipe was. It took about five and a half hours altogether, but much of the time the dough was rising. Then he sprinkled on the toppings and popped them into the oven. Absolutely lovely!
Even our six-year-old, who’s the World’s Pickiest Eater, much to his parents’ sorrow, had one. This cheeseburger was his. Plain, of course; no ketchup, mustard, pickles, relish, onions or tomatoes.