Nov

30

2009

It All Begins Here

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Sun dried Tomato and Basil Veal Burgers on Rosemary Onion Rolls

Beef & Lamb • Tags: , , , , , , ,

Rosemary Onion Roll-Duo Dishes

Where does a good burger begin and end?  Everyone likes their burger in so many different ways.  It’s like the BLT, which we pondered on for a while as well.  You may not have asked us yet, but we will tell you what makes a good burger: tender, flavorful meat and an awesome bun.  You may think that both halves of the Duo love the same things, but it’s not true.  Not in the least.  Amir is not a fan of bread.  He cannot fathom eating bread as is.  He sees bread as a vessel, a carrier of other good eats.  On the other hand, Chrystal has a slight obsession.  Give her a baguette, some butter and maybe a sprinkle of salt, and she will be a happy camper.  If you’re not on an Atkins diet, you have to admit that a great burger must sit on delicious bread.  A terrible bun can ruin a burger.  So that’s where we’ll start.

Thanks to the recipe we tweaked from Rosa at Rosa’s Yummy Yums, we found a bun recipe that was indeed yummy.  Fluffy, soft and melt in your mouth.  Fluffier than normal due to the fact that we used bread flour.  (Chrystal is still dreaming about these buns!)  Now the burger itself–the amazingly delectable veal burger–was a masterpiece.  We love the moisture and flavor of veal, which, when combined with olive oil packed sundried tomatoes and bright basil, really explodes with each bite.  You may be asking what those white slices are just under the bun.  It’s fresh parmesan baby.  You can never go wrong with a little cheese!

Sundried Tomato Basil Veal Burger-Duo Dishes

Sun dried Tomato and Basil Veal Burgers on Rosemary Onion Rolls – Serves 4
Buns (Adapted from Rosa’s Yummy Yums)
1 cup water, lukewarm
1 package rapid rise yeast
2 tablespoons honey
1/8 cup brown sugar
2 tablespoons unsalted butter, melted
1 egg
3 1/4 cups bread flour
1 tablespoon fresh rosemary, chopped
2 teaspoons kosher salt
1 teaspoon milk
1 egg yolk
Dried onion flakes
Vegetable oil

Burgers
1 pound ground veal
1 tablespoon soy sauce
1 egg
1/4 cup panko crumbs
12-14 leaves fresh basil, roughly chopped
4 sundried tomato halves, chopped
4 cloves garlic, minced
1/2 red onion, minced
1/2 teaspoon black pepper

1. Sprinkle the yeast into the water and stir in honey, sugar and butter. Set aside for about 5 minutes, or until frothy.

2. Pour yeast mixture into the bowl of an electric mixer.  Add egg and combine slowly.  Incorporate flour one cup at a time until dough is sticky, yet pulls away from the edge of the bowl.

3. Turn the dough out onto a lightly floured working surface and knead for about 3-5 minutes minutes until you’ve made a soft, smooth round of dough.  Place the dough in a bowl doused with vegetable oil, cover it with a towel and let rise approximately 30-40 minutes or until doubled in size.

4.  Dump dough back onto a lightly floured surface and knead 1-2 minutes.  Divide the dough into 4 pieces and shape each piece into a ball.  Place the balls of dough on lightly oiled baking sheets about 3 inches apart and flatten slightly with the palm of your hand.

5. Whisk egg yolk and milk and glaze the buns with the mixture, then sprinkle with rosemary and onion.  Bake in a preheated oven at 375 degrees for 12 – 15 minutes, until golden brown.  Remove them from the oven and cool on a wire rack.

6. While buns cool, use your hands to mix all of the ingredients for the veal burgers until just incorporated.

7.  Divide into 4 balls and press into slightly flattened patties.  Cook on the stove or grill at medium high heat to desired doneness, approximately 3-4 minutes per side for medium.

Click HERE for the printable recipe.

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Comments

31 Responses | TrackBack URL | Comments Feed

  1. oh my!! those look so good and here I am brushed and flossed and going to bed and I see this burger. dang I need a snack!

    Reply

  2. oh hey are you guys in for the blogger gift exchange? on my blog check it out–peace and love, laura

    Reply

  3. I want one! :-D

    Reply

  4. I love the veal burger, looks so moist and delicious.
    LL

    Reply

  5. Oh the rolls, oh those gorgeous rolls. I am with Chrystal.. Id still be dreaming bout them too. They look fantastic.

    Reply

  6. Hmmm those buns look delicious! The whole burger looks like a great meal.

    Reply

  7. amir you don’t like bread???? I’m not sure if we can be friends anymore ;)

    Reply

  8. A couple of weeks ago, I went to a gourmet burger joint and had a fabulous burger…on an awful bun. Ruined the whole thing. Your “buns” look good!!!

    Reply

  9. Unbelievably yummy looking!

    Reply

  10. note to self, don’t read this on an empty stomach! (Yum!)

    Reply

  11. The onion rolls look wonderfully fluffy. I like that you guys used ground veal your burger.

    Reply

  12. I’m with Chrystal – the more bread, the merrier I am! :) I used to live off the bread basket as a tike. Bring it on!

    Reply

  13. Some say meat, but I think the bun is most important! This sounds great!

    Reply

  14. OMG, those burgers look irresistible! Fabulous rolls!

    Cheers,

    Rosa

    Reply

  15. …wow. Seriously. That looks amazing.

    Reply

  16. These remind me a bit of the rosemary rolls I made for Thanksgiving. I had to bake those in muffin tins and I had a little extra dough, and I ended up baking it into a sandwich bun. It didn’t have onions though. Seeing your recipe I’m thinking maybe it should have!

    Reply

  17. Great looking bread AND burger!

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  18. I seriously have to make these buns now!

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  19. The buns look amazing! I love rosemary in bread.

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  20. The bun makes or breaks the burger in my opinion! There is nothing that I hate more than a burger that is delicious, but the bun underneath is a soggy mess that falls apart! This one looks like it stands up to a big burger!

    Reply

  21. A perfect burger! The homemade rolls look incredible and i love that you are using veal, super delicious!

    Reply

  22. Oh! What a nice bun…they look great with the burger…absolutely gorgeous :-)

    Reply

  23. You’re right. A great burger starts with great meat and a great bun. Everything else is just icing on the cake. Without the two essential components being great, no fancy add-ons can create a great burger.

    These buns sound really good. This post makes me hungry for a burger 10 minutes after I got up. Unbelievable.

    Reply

  24. Oh my, that looks stupendous! I love all the flavor combinations – you two rock!

    Reply

  25. See again, HUNGRY, and wow a veal burger, I have never had or made one…not too late!

    Reply

  26. [...] a third sun dried tomato recipe around these here parts.  First it was a dip, then there was a burger, and now we present la [...]

    Reply

  27. Lovely rolls I just get more and more delighted with this site, lots of ideas and inspiration.thanks xxx

    Reply

  28. Look @ those rolls!!!!!!!

    Tim

    Reply

  29. [...] 47. Sun-Dried Tomato and Veal Burger While this burger provides a bun recipe, a healthier option would be a homemade whole-wheat version. Choose sundried tomatoes that aren’t packed in olive oil for a lighter but still flavorsome topping. The burger itself is simple, but gets jazzed up with some sun-dried tomatoes. [...]

    Reply

  30. […] Photo: Duo Dishes […]

    Reply

  31. […] or nut flour (such as hazelnut or almond) for a healthier way to bind the ingredients. Photo: Duo Dishes45. Sun-Dried Tomato and Veal Burger While this burger provides a bun recipe, a healthier […]

    Reply

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