JALAPENO BURGER BUNS
This recipe started out as Kelly Canfield's Jalapeno Bread and through evolution a couple of trys, with a few changed ingredients ended up as burger buns. If you love a good burger with a bun that compliments it try these. If you like smaller burgers just make more buns out of this same recipe,
Provided by Bergy
Categories Yeast Breads
Time 2h25m
Yield 14 Buns
Number Of Ingredients 7
Steps:
- Allow the frozen dough to rise overnight in the fridge (if using fresh let it rise to double it's size).
- Knead in your mixer for 5 minutes (by hand 10 minutes).
- Add all the ingredients to the dough and knead for a further 10 minutes.
- Cut into 14 equal pieces (more if you want smaller buns).
- The dough is a bit moist from all the ingredients in it so you may want to use a little flour on your hands to form the buns- do not use too much flour or the buns will not rise as easily Place buns on a baking sheet that has been sprayed with veggie oil.
- For best results bake the buns on a baking stone, covered with a piece of parchment and lightly sprayed with veggie oil Cover and place in a warm spot until the buns have doubled in size (I place them in the oven with the oven light on this gives a lovely warm, even heated, no breeze place where they can rise undisturbed).
- This step may take 1-2 hours dependinbg on your dough.
- Bake in 350F oven for apprx 20-25 minutes.
- Place on a rack to cool.
- They freeze well.
Nutrition Facts : Calories 290.2, Fat 7.5, SaturatedFat 3.3, Cholesterol 12.7, Sodium 714.6, Carbohydrate 45.3, Fiber 2.6, Sugar 4.3, Protein 9.8
JALAPENO CHEDDAR BURGER
This is my family's favorite burger. I got the idea from my local HEB meat department. Rather than pay through the nose, I decided to make my own.
Provided by Pokey in San Antonio
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Dice cheese into small cubes (best done with cheese cold).
- Dice the jalapenos. (seeds and all if you want the heat).
- Coarsely chop the parsley.
- Mix cheese, jalapenos, parsley, Cajon seasoning with mayo.
- Mix mixture into to ground beef. Do not over work, but try to make sure the cheese is distributed evenly. Pat beef into 1/2 pound patties ( I use a patty press). Refrigerate.
- Melt butter and sauté garlic. Spread garlic butter on both top and bottom of buns.
- Place burgers on hot grill. Rotate 90 degrees after 3-4 minutes. Turn over after 3-4 more and repeat. This will give you a great diamond grill marks. Remove from heat and let rest for 10 min while toasting the buns.
- Place the buttered buns on grill and lightly toast. Watch them closely or they will burn.
- Place burger on bun and add condiments. I like mine with just spicy mustard and pickles.
Nutrition Facts : Calories 583.1, Fat 39.1, SaturatedFat 19, Cholesterol 193.5, Sodium 404.1, Carbohydrate 2.2, Fiber 0.3, Sugar 0.7, Protein 52.7
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