Stop – put those bags of burger patties and buns back in the freezer. It’s not hard to make burgers and buns from scratch. Just get fresh, quality ground chuck, hand form patties and follow the instructions below!
Apply liberally to both sides of burger right before grilling.
1 cup warm water
1 envelope active dry yeast
1 tablespoon salt
½ tablespoon sugar
½ cup Dominator Doppelbock (or any dark lager)
4 cups flour
½ stick butter, melted
½ tablespoon vegetable oil
6 cups water
1/3 cup baking soda
Combine warm water, yeast, salt and sugar in stand mixer. Let sit for 5 minutes. Add the Doppelbock, flour, and melted butter. On medium-low speed mix with the dough hook for about 5 minutes or until the dough pulls away from the bowl. Toss dough with vegetable oil, cover, and sit in a warm place for about an hour or until doubled.
Preheat oven to 425*.
Bring to a boil the water and baking soda.
Portion the dough into 8 buns. Make an ‘X’ cut across the top of every bun. Place the buns into the boiling water in batches for 30 seconds. Brush the top of each bun with beaten egg and sprinkle with salt.
Bake for 9-12 minutes.
Cook patties over medium hot direct heat until you achieve desired doneness. Unless you want crispy, well-done patties, resist the urge to flatten them while cooking.
Dustin Boyer has worked as a bartender, brewer, and restaurant manager. He is the go-to guy for Sun King’s many bar and restaurant accounts and is responsible for booking the food and music for the brewery’s tappings. When he’s not doing that he can be found on a fork lift or making magic with meat on the Big Green Egg. Don’t ask him when he’s opening a restaurant because he only cooks for fun.