Dirty Burgers & Beyond – Stuffed Burger; Buffalo Sauce; Brioche;
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
- Loaded 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:
- Season the chicken with salt and pepper and massage the garlic clove in. Dap in the mixture of breadcrumbs and flour.
- Place a non-stick frying pan over medium heat and heat about one inch of oil up.
- Fry the chicken until golden brown on each side, toss in sauce and serve immediately.
For the Sauce:
- Add a splash of oil into a small sauce pan and sauté onion and garlic for few minutes.
- 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.
- 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.
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:
- 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.
- 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.
- 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.
- 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.
- 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:
- 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.
- Cool down completely.
Make the Dough:
- 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.
- Whisk the flour and salt in the bowl of your stand mixer.
- 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.
- Remove the paddle attachment and change to the hook attachment.
- Start kneading and add the butter, one tablespoon at a time. Do not add the next tablespoon until the first one is fully incorporated.
- Once all the butter is incorporated, let the stand mixer knead the dough for 8 to 10 minutes or until smooth and elastic.
- 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.
- 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.
- Preheat oven to 375 degrees F for at least 15 minutes.
- 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.
- 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:
- Pour the water into a mixing bowl, stir in the yeast until dissolved.
- 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.
- Leave for 10 minutes covered before kneading it until smooth.
- Transfer into a floured bowl, cover and leave to proof for 60 minutes.
- Divide the dough into 10 equal pieces and shape into balls.
- Cover the balls and rest for 10 minutes.
- Flour the surface and roll them about 1 cm thick.
- Cover the rolled flatbread and rest for another 10 minutes.
- Meanwhile, place a non-stick frying pan on medium to high heat and get it smoking hot.
- Place one or two flatbread at time into your pan and cook on each side for roughly 2 minutes.
- Good indicator, when to flip, is if start seeing bubbles on top.
- Get a clean tea towel and stack your flatbreads in it and wrap tightly.
- 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:
- Place cabbage and salt in a mixing bowl and massage it together until cabbage softens and feels almost wilted.
- Add all the other ingredients and mix well.
- 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:
- 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:
- Grate cucumber, chop herbs, mix together with the yoghurt (option to add spices)
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