Extreme Burger buns + chilli and thai basil beef patties

February 25, 2013


My mission lately has been to conquer the world of bread, pizza bases and other flour hefty recipes.  I’ve created a burger bun recipe that packs more ‘punch’ than your average sesame bun.


  • 1 cup milk
  • 1/2 cup water
  • 1/4 cup butter
  • 4 1/2 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 3 tablespoons white sugar
  • 1 1/2 teaspoons salt
  • 1 egg
  • chilli flakes (1 tablespoon)
  • garlic olive oil (just a couple of teaspoons)
  • 3 teaspoons of thyme


  1. In a small saucepan, heat milk, water and butter until quite warm (about 50 degrees C).
  2. In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour at the rate of 1/2 cup at a time whilst sifting it into the mixture slowly. When the dough has pulled together, place on a well floured surface and knead for about 10 minutes.
  3. Divide dough into 12 and shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 2-3 hours in a warm place.
  4. Bake at 200 degrees C  until golden brown (this takes about 12 minutes but keep an eye on your buns!)


Now you should have delicious brioche burger buns. Let cool at room temperature and place in a breadbox. They should keep for about a week (but sooner consumption is better due to the presence of egg)

Now for actual burger part.


  • 500g minced beef (the fattier, the better)
  • 1 large brown onion, grated
  • 2 garlic cloves, crushed
  • 2 tsp Tabasco sauce (optional), or to taste
  • 1/4 cup chopped fresh continental parsley
  • 70g (1 cup) breadcrumbs, made from day-old bread
  • 1 egg, lightly whisked
  • Salt & ground black pepper, to taste
  • 2 tbs olive oil
  • shredded thai basil
  • chilli flakes
  • Lettuce (to serve)
  • Tomato (to serve)
  • Tasty Cheese (to serve)
  • Guacomole (to serve)
  • Chilli Jam (optional)


  1. Combine all the non-serving ingredients in a huge bowl and mix thoroughly with your hands.
  2. Threaten to touch your significant other/housemate with your gross raw meat embalmed hands
  3. Place in the fridge for about half and hour – this makes it easier to ensure the mixture stays together once portioned
  4. Roll into small balls and fry in batches in a non-stick frypan
  5. Assemble burgers how you please – I am a big fan of adding obscure ingredients such as chilli jam or feta.

homemade burger

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