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Dirty Burgers & Beyond – Stuffed Burger; Buffalo Sauce; Brioche;

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We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You cooked:

  • Crispy Chicken with Buffalo Sauce
  • Stuffed Burgers
  • Brioche Buns
  • Khobz Flatbread
  • Jalapeno & Lime Slaw
  • Guacamole
  • Mint dip

Crispy Chicken & Buffalo Sauce

Ingredients – Serves 2:

For the Chicken:

  • – 2 chicken thighs, cut into strips
  • – 1 clove of garlic, minced
  • – ½ cup of golden breadcrumbs
  • – ½ cup plain flour
  • – Salt and pepper
  • – Vegetable oil for frying

For the Sauce:

  • – ⅔ cup hot pepper sauce (such as Frank’s RedHot®) 
  • – 1 shallot, diced
  • – 2 cloves of garlic, crushed and roughly chopped
  • – ½ cup cold unsalted butter 
  • – 1 ½ tablespoons white vinegar 
  • – ¼ teaspoon cayenne pepper 
  • – ⅛ teaspoon garlic powder 
  • – salt to taste 
  • – 1tbsp of veg oil

Method:

For the Chicken:

  1. Season the chicken with salt and pepper and massage the garlic clove in. Dap in the mixture of breadcrumbs and flour.
  2.  
  3. Place a non-stick frying pan over medium heat and heat about one inch of oil up.
  4.  
  5. Fry the chicken until golden brown on each side, toss in sauce and serve immediately.

For the Sauce:

  1. Add a splash of oil into a small sauce pan and sauté onion and garlic for few minutes.
  2.  
  3. Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk.
  4.  
  5. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Stuffed Burgers

Ingredients – Serves 3:

  • – 2 medium red onions 
  • – olive oil 
  • – 6 Jacob’s crackers, or 4 slices of bread 
  • – 400 g quality lean minced beef 
  • – 1 large free-range egg 
  • – 30 g Parmesan cheese
  • – 50g of grated cheddar

Method:

  1. Peel and finely chop the onions. Put a splash of olive oil into a large frying pan on a low heat and add your onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
  2.  
  3. Blitz your crackers or bread (remove the crusts first) in a food processor until you get a fine consistency. Oil a clean baking tray and put aside.
  4.  
  5. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together well, then divide into 3-4 equal balls for burgers and 18 equal balls for sliders. 
  6.  
  7. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
  8.  
  9. If using a frying pan or griddle pan, put it on a high heat now and let it get hot. However, you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough.

Jan’s Overnight Brioche

Ingredients – Serves 8:

For the tangzhong:

  • – 2tbs(18g) bread flour
  • – 60g milk
  • – 25gwater

Tangzhong is an Asian technique using a type of water roux in baking to improve the texture of a bread.

Dough:

  • – 180g lukewarm milk
  • – 20g fresh yeast
  • – 30g sugar
  • – 415g bread flour
  • – 7g salt
  • – 1 egg
  • – 1 egg yolk
  • – 45g unsalted butter

Method:

Make the Tangzhong:

  1. Mix all of the tangzhong ingredients in a pan until there’s no lumps. Place the pan over low heat, instantly stirring until thickened, about 3 minutes.
  2.  
  3. Cool down completely.

Make the Dough:

  1. In a small bowl, combine the lukewarm milk (around 37C), yeast and sugar. Cover with a towel and let it stand for 5 to 10 minutes or until foamy. Reserve.
  2.  
  3. Whisk the flour and salt in the bowl of your stand mixer.
  4.  
  5. Start the mixer on low, fitted with the paddle attachment. While running, add the yeast mixture. Let it run for a few seconds before adding the tangzhong, followed by the egg and egg yolk. Mix until a shaggy dough forms.
  6.  
  7. Remove the paddle attachment and change to the hook attachment.
  8.  
  9. Start kneading and add the butter, one tablespoon at a time. Do not add the next tablespoon until the first one is fully incorporated.
  10.  
  11. Once all the butter is incorporated, let the stand mixer knead the dough for 8 to 10 minutes or until smooth and elastic.
  12.  
  13. Form a ball with the dough and place it in a greased bowl. Cover with a kitchen towel and place it in a warm spot (like your oven, turned off) for 1 to 2 hours, or until doubled in size.
  14.  
  15. Gently punch the dough to deflate it. Using a bench knife, portion the dough into 8 equal pieces, about 95g each. Form the dough portions into small balls and place them on a parchment paper-lined baking sheet, making sure they have space to double in size. Cover with the towel and let it rise again, for up to 1 hour or until puffy.
  16.  
  17. Preheat oven to 375 degrees F for at least 15 minutes.
  18.  
  19. Brush the buns with egg wash (1 large egg beaten with 1 tablespoon water), then bake for 15 to 18 minutes, or until golden brown.
  20.  
  21. Remove the buns from the oven and immediately brush them with the melted butter. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely

Khobz Flatbread

Ingredients – Serves 10:

  • – 350ml of warm water (might need a little bit more, depending on strength of your flour)
  • – 1tsp of fast action dried yeast
  • – 2tbsp of extra virgin olive oil
  • – 600g strong white bread flour (plus extra for dusting)
  • – 1tbsp of caster sugar
  • – 1tsp of fine salt

Method:

  1. Pour the water into a mixing bowl, stir in the yeast until dissolved.
  2.  
  3. Add the oil, flour, sugar and salt, mix everything and form a quite firm dough, adding more water if too dry, more flour if too wet.
  4.  
  5. Leave for 10 minutes covered before kneading it until smooth.
  6.  
  7. Transfer into a floured bowl, cover and leave to proof for 60 minutes.
  8.  
  9. Divide the dough into 10 equal pieces and shape into balls.
  10.  
  11. Cover the balls and rest for 10 minutes.
  12.  
  13. Flour the surface and roll them about 1 cm thick.
  14.  
  15. Cover the rolled flatbread and rest for another 10 minutes.
  16.  
  17. Meanwhile, place a non-stick frying pan on medium to high heat and get it smoking hot.
  18.  
  19. Place one or two flatbread at time into your pan and cook on each side for roughly 2 minutes.
  20.  
  21. Good indicator, when to flip, is if start seeing bubbles on top.
  22.  
  23. Get a clean tea towel and stack your flatbreads in it and wrap tightly.
  24.  
  25. Rest in the towel for 5 minutes, this will soften the flatbreads.

Jalapeno & Lime Slaw

Ingredients – Serves 2:

  • – 1x lime zest and juice
  • – 3tbsp of olive oil
  • – 1x handful of chopped coriander
  • – ¼ red cabbage, shredded
  • – ¼ white cabbage, shredded
  • – 1 carrot, grated
  • – 1tbsp of Jalapenos, chopped
  • – 1tbsp of mayo (optional)
  • – Pinch of sea salt flakes

Method:

  1. Place cabbage and salt in a mixing bowl and massage it together until cabbage softens and feels almost wilted.
  2.  
  3. Add all the other ingredients and mix well.
  4.  
  5. Chill in the fridge until needed.

Guacamole

Ingredients – Serves 4:

  • – 2 ripe avocados
  • – 1 buffalo tomato, diced
  • – 1 lime, zest and juice
  • – 1tbsp of coriander, chopped
  • – 1 red onion, chopped
  • – 2 small chillies, chopped

Method:

  1. Halve and stone avocados, place in a bowl, smash it up roughly with a fork. Add all the rest of the ingredients, season well and serve straight away.

Mint Dip

Ingredients – Serves 2:

  • – Small pot yoghurt
  • – Half cucumber
  • – Small bunch mint, small bunch parsley (from above)
  • – Salt & Pepper

Method:

  1. Grate cucumber, chop herbs, mix together with the yoghurt (option to add spices)

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