Friday, March 29, 2024 | Ramadan 18, 1445 H
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EDITOR IN CHIEF- ABDULLAH BIN SALIM AL SHUEILI

Grandis Charcoal Burger

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Ingredients


Bun


200ml warm water


50ml warm milk


2tsp dried yeast


2tbsp caster sugar


75g unsalted butter


2 large eggs


475g plain flour


1/2tsp salt


50g activated charcoal powder


2tbsp sesame seeds






Stuffing


80g Beef rib eye


60g Braised beef cheek


100g Beef Patty


1 pcs Pineapple slice


2g jalapeno




Preparation


Whisk the yeast, sugar, water and milk together in a bowl and allow to stand for 5 minutes. In the electric mixer using a dough hook, mix the flour, charcoal powder and butter until it resembles bread crumbs/crumble mix. On a low speed, add the eggs and then slowly pour in the yeast mixture until combined.


Bring up to a moderate speed and continue to mix for a further 8-10 minutes. You may need to stop the mixer occasionally and use a spatula to scrape the sticky dough from the sides of the bowl.


Cover the bowl with clingfilm and leave at room temperature until doubled in size.


Turn out the dough onto a floured surface and knock back forming into a length of dough, cut into 12 even pieces and roll into balls. Space these evenly on a baking tray (s) lined with baking paper, loosely cover with oiled clingfilm and leave for a second prove, about an hour or so, until doubled in size.


Brush each bun with a little water and scatter with the sesame seeds before baking at 180C for 20-25 minutes. Allow to cool on a wire rack. Grill the rib eye marinate with salt & pepper grill to perfection and slice it and arrange in the desire layer of buns with braised beef cheek. Char grill the burger patty and serve accordingly



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