I like developing good recipes, and then improving on them… So sue me 🙂
½ Tbsp. dry active yeast
480 gr. (2 cups) warm water
200 gr. cows/goats milk or for a dairy-free version: water + 2 tsp. Apple Cider Vinegar
2 Tbsp. olive oil
4 Tbsp. honey
1 Tbsp. salt
840 gr. Tagmish GF Flour mix
Brushing mixture: 20 gr. melted butter/olive oil + 1 egg yolk
Put all ingredients in your stand-mixer bowl, and knead for 10 minutes on low.
With oiled hands, form a ball and lightly oil on all sides.
Transfer dough to lightly-oiled bowl, cover with a plastic bag, and let rise until doubled (approx. 1 hour).
Divide into 8-10 equal parts, knead each part well and form a ball.
Gently flatten each ball into a ½”/1½ cm thickness and place on tin lined with a baking sheet, spaced 1-1½” apart.
Let buns rise by 30-40% (approx. ½ an hour).
Preheat your oven to 190C/375F.
Brush each bun with brushing mixture and generously sprinkle with sesame seeds.
Bake for approx. 20 minutes until golden-brown.
Remove from oven, and transfer onto rack to cool.
I recommend cutting the bun in half almost all the way, and toasting lightly over skillet upside down.
Serve burgers with pickled onion, pickles, lettuce and tomato, ketchup and mayo, and, of course, crispy fries.
I will be posting my recipes for most of the recommended soon, as well as two hamburger recipes.