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Burger buns

For the scald

  • 60g (2.1oz) white bread flour
  • 20g (0.7oz) butter
  • 20g (0.7oz) sugar
  • 6g (0.21oz) salt
  • 190g (6.7oz) boiling water

For the main dough

  1. 240g white bread flour

  2. 3g instant dry yeast or 3.6g active dry yeast or 9g fresh yeast

  3. 1 egg yolk

  4. 1 egg white for glazing

  5. Sesame seeds to sprinkle

  6. Make the scald. Mix all ingredients until smooth and leave to cool down. We are aiming for a final dough temperature of around 25C, so let the scald come down to that temperature. It will take around 3 hours. Alternatively, you could use less boiling water in the scald and top it up with cold water to balance the temperature if you want to speed up the process.

  7. Make the dough. Add the yeast and egg yolk to the scald and whisk until smooth. Add the flour and mix to a dough.

  8. Cover and chill for 15-30 minutes.

  9. Fold #1.

  10. Chill for 15-30 more minutes.

  11. Fold #2.

  12. Cold ferment for 12-24 hours.

  13. Divide the dough into 4 equal pieces and pre-shape. Rest for 20 minutes.

  14. Final shape. Place the dough balls on a non-stick paper lined tray with plenty of space between them.

  15. Cover and final proof for 2 hours.

  16. Brush the dough balls with egg white and sprinkle with seeds.

  17. 160° preheated 25 minutes.

  18. Leave to cool down.

For the burgers​

  • 500g ground beef
  • 70g onion
  • 15g garlic
  • 2g thyme
  • 7g salt
  • 2g black pepper
  • 10g Worcestershire sauce
  • 50g stale bread (soaked in water and squeezed dry)

One patty: 125-150g.

  1. Make the burgers. Mix all ingredients until well combined. Divide in 4 equal pieces, shape them in balls and then flatten them to patties.
  2. Cook under the broiler at 250C for 10 minutes. Top with a piece of cheese and cook for 1 more minute.
  3. Slice the bun, brush with butter and toast in a very hot pan for 1 minute. Spread the sauce on both sides and top with all the fillings. Put the lid on and take a huge bite.