Skip to main content

burger

Homemade Beer Burger Buns

 

Homemade Beer Burger Buns via @TheBeeroness

 The Beast of Yeast

If you are among the yeast-averse, those who are convinced that bread making isn’t in your skill set, you probably haven’t even read far enough to see that I have faith in your yeast taming abilities. Not only is it easier than you think, it’s so completely satisfying to watch that bread rise, yielding perfectly delicious results, and it’s also much cheaper than buying sub par alternatives at the market.

Over the past few years I’ve falling in love with the process of bread making, figuring out not just how to make dough rise, but why it fails. Here are my tips to making sure you have fresh baked success every time you tear open a packet of yeast:

1. Rapid rise yeast and regular dry active yeast are not the same. Rapid rise yeast needs more heat to activate, a heat level that will kill regular yeast. Use the type of yeast that the recipe calls for or the dough won’t rise (or won’t rise properly).

2. Buy a kitchen thermometer. Yeast is very picky when it comes to heat. Make sure the liquid you use is in the right temperature range. If the liquid is too hot, the yeast will be killed. If the liquid is too cold, the yeast won’t be activated. A thermometer will take any guess work out of it.

3. Yeast dies. Check the expiration date, if yeast is past that, it doesn’t have the living organism necessary to make dough rise.

4. Salt kills yeast. Don’t let yeast come in direct contact with salt or it will die. I’m over cautious with this, adding salt towards the end, after the yeast has been activated by the liquid. Salt is important in giving bread a bright flavor and helping you to avoid bland baked goods. Don’t skip salt, just add it last.

5. Dough rise times will depend on the temperature of your room. Dough rises faster in a warm room, and really slowly in a cold room. Although dough will still rise in a room as cold as 40F, it will take days to double in size. If the recipes says, "Allow to rise until doubled in size, about 1 hour," pay more attention to "doubled in size" rather than the "1 hour." Especially in winter, if your house is cold. It could take several hours if your house is colder than 70F.

6. Yeast feeds on sugars. You’ll have much higher levels of yeast rising success if you let your yeast feed off a little sugar (granulated sugar, honey or anything else with high sugar content). Add some to any bread recipe you make for greater levels of dough rising success.

Homemade Beer Burger Buns via @TheBeeroness

Now that you’ve had your crash course in yeast baking you are all set to tackle that culinary bucket list and impress your friends.

You can totally do this.

 

Homemade Beer Burger Buns

Yield: 8 buns

Ingredients

  • 2 ½ cups All purpose flour
  • 1 envelope rapid rise yeast (2 ½ tsp)
  • ½ tsp onion powder
  • ¾ cup wheat beer
  • ¼ cup butter, softened
  • 1 tbs raw honey
  • ½ tsp salt plus additional for topping
  • egg wash (1 egg plus 1 tbs water, beaten)
  • 2 tbs sesame seeds

Directions

  1. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, and onion powder. Mix until combined.
  2. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  3. Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt, honey and add softened butter.
  4. Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
  5. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  6. Preheat oven to 400.
  7. Remove from bowl and add to a lightly floured surface, knead a few times. Cut into 8 equal sized pieces.
  8. Form each piece into a tight ball. Add evenly spaced over a baking sheet that has been covered with parchment paper.
  9. Cover loosely and allow to rise until almost doubled in size, about 20-30 minutes.
  10. Brush with egg wash, sprinkle with sesame seeds and salt.
  11. Bake at 400 for 12-15 minutes or until light golden brown.
https://domesticfits.com/homemade-beer-burger-buns/

Homemade Beer Burger Buns via @TheBeeroness

Tater Tot Burger with Sriracha Sour Cream

 

Tater Tot Burgers with Sriracha Sour Cream

If I have a guilty-pleasure-trash-food-first-love-can’t-believe-I’m-admitting-this food, it’s tater tots. I own a deep fryer that has produced more tater tots than all other foods combined. I even created a Tater Tot Cone Holder for use at parties for my Tater Tot Bar with Accompanying Sauces.

We all have Ore-ida, the inventor of tater tots, to thank for the best of all bad foods. And although they make a fabulous version (it is the original after all) I tend to favor the Trader Tots from Trader Joe’s. Either way, turning them into The Best Veggie Patty Of All Times is a great idea. No meat eater on the planet will complain about this meatless burger.

 

Tater Tot Burgers2

Hoisin Stout Chicken Legs

Ingredients

  • 2 cups buttermilk
  • 12 ounces pale ale
  • 2 tbs salt
  • 3 lbs chicken legs
  • 2 tbs sesame oil
  • 2 cloves garlic, grated with a microplane (or minced)
  • 2/3 cup stout beer
  • 1/3 cup soy sauce
  • 3 tbs honey
  • 7.4 ounce jar Hoisin sauce (about ¾ cup)
  • ¼ tsp smoked paprika
  • ½ tsp sriracha hot sauce
  • 2 tbs olive oil

Directions

  1. In a large bowl whisk together the buttermilk, 12 ounces pale ale and salt. Add chicken, cover and allow to sit at room temperature for 30 minutes (if all ingredients are cold from the fridge, this is not long enough from any foodborne pathogens to form). Alternately, chicken can also be allowed to soak in the fridge for 3 to 6 hours.
  2. Rinse chicken well with cold water, pat dry.
  3. While the chicken is soaking, make the glaze. Add the sesame oil to a pot over medium high heat, add the garlic, stir. Add the stout, soy sauce, honey, hoisin, smoked paprika and sriracha, bring to a boil, stirring frequently until thickened, about 8 minutes.
  4. Oven method:
  5. Preheat oven to 425.
  6. Heat olive oil in a skillet over high heat until just starting to smoke. Add the chicken (working in batches if necessary) and sear on all sides until browned, transfer to a baking sheet that has been covered with parchment paper or aluminum foil. (note: browning the chicken before the oven will help you to avoid rubbery, chewy, skin on your chicken).
  7. Brush the chicken on all sides with glaze. Cook for thirty minutes, removing chicken from the oven and re-glazing every ten minutes. Cook until internal temperature reaches 165.
  8. Grill method:
  9. Preheat grill to medium high.
  10. Brush the grates with olive oil.
  11. Brush chicken on all sides with glaze.
  12. Place on hot grill, close the lid.
  13. Turn and brush with glaze every 2 minutes until cooked through, about 8-10 minutes.
https://domesticfits.com/tater-tot-burger-with-sriracha-sour-cream/

Sriracha Sour Cream adapted from The Sriracha Cookbook. Buy it. Right now. For real.

Tater Tot Burgers3

Greek Turkey Burger 240 Calories

I have a confession to make. I haven’t lost my Holiday weight. Granted, my "Holiday Weight" was only 3 pounds, but I still have it. Being a mom, a working mom, a working mom food blogger, I have a hard time finding the time to work out. I used to go to the gym three times a week and run a few miles on my days away from the gym. These days, I have a hard time getting a work out in once a week.

It’s a small price to pay to be the mom to an amazing little human like Tater. But this weekend, as I realized that Bikini season is fearfully close, I’m blogging "Skinny."

I also have found a way to cook Turkey Burgers so that they’re juicy and not at all dry. And the topping is incredible low calorie. And, English muffins are only about 110 calories. My husband even loved them and to be honest, he isn’t at all afraid of Bikini season.

240 Calories Greek Turkey Burgers

2 cups extra lean turkey (99 Percent Fat Free)

1/2 cup Panko bread crumbs

1 tsp Garlic Powder

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp salt

1 egg

1 cup chicken broth

1/2 cup roasted red peppers, chopped (if you use a jared kind, make sure to get the type that is in water NOT oil)

1/2 cup artichoke hearts, chopped (Again, water, not oil)

1/4 cup Feta cheese

pinch of salt and pepper

4 low calorie whole wheat muffins (100-110 calories)

4 tbs fat free sour cream

In a bowl, add the turkey, Panko, garlic, oregano, basil, 1/2 tsp salt, and egg. Using your hands, mix until combined. Split into four equal portions and form into patties. 

You’ll need  a skillet that has a lid. Place it over medium high heat and spray with cooking spray. Allow to get hot but not smoking. Cook the patties for about 3 minutes, or until browned. Turn over and cook for another three minutes. Add the chicken broth to the pan, cover and allow to steam for about 10 minutes or until the internal temperature of the patties reaches 165 degreed. Remove from pan and allow to drain on a stack of 3-4 paper towels. 

in a bowl, add the artichoke hearts, roasted red peppers, feta, and a pinch of salt and pepper. 

Lightly toast the English muffins. 

Spread the English Muffins with 1/2 tbs Fat Free Sour Cream on each side.

Place the turkey patties on the English muffins, add the artichoke/red pepper mixture. 

Pin this post!

Follow me on twitter

Follow me on Pinterest

Like Domestic Fits on Facebook