So, when others ask for my recipes, sometimes I fall back on the "family secret" argument for not releasing them, while others I just feel disappointed in myself for being so bad at keeping notes (this hurts me, too, as I have trouble recreating the best of my experiments).
When asked for the recipe for my hot sauce, I finally broke down and made a half-hearted effort at documenting what I did. The results were imperfect at best, but - as with all things - a start is a step in the right direction (and my philosophy on sauces has always been to give plenty of latitude for discretion; I also feel that sauces are important enough to be a little secretive about if you dream of having your own restaurant one day).
The second of my creations to have a request for recently was my "deep-fried burger baked in its own bun" (a creation not alone in its lack of a good, catchy name). When first requested, I had only made one attempt and was far enough from getting it right to hold back; the results were fairly tasty and everyone enjoyed it (Thaddeus had seconds despite having already eaten dinner), but the patty wasn't closer to meatloaf flavor than the dense, smooth taste of a good patty and the bread-based outer shell was too dense.
But it was motivation to step it up a bit on the recipe front and a chance to test out my recipe writing on my imaginary blog followers. Of course, I still need to apologize for writing most of this after the cooking is done (and format, which is more linear than most) and recommend fine tuning to the reader's own oven calibration, taste and preferences.
Between the appetizing prologue describing my raison d'blog and the main course of the recipe itself, I need to soup-lement this article with the fact that the recipe used in my second attempt (the one put forth here) differs from the original not only in refinements, but also inspiration. I had the idea of trying multiple different flavors and styles of burgers, but found it impractical to do in quantities reasonable for home trials, so I did my spicy burger first and Margherita style next. Of course, one of the variables the reader could play with is that style - change the toppings or beef seasonings to make a big change in the flavor, while retaining the unique construction.
Personally, I liked the Margherita style enough to recommend starting with that and then making changes the second go around.
Starting with the dough (since it must proof for a while before being stretched out), take 4.5 cups flour (I use bread flour) and mix with 1.5 cups water. Add in 2 tablespoons sugar, 1 tablespoon salt and 1 .25oz packet of yeast (pre-dissolve all in water before adding to dough). Mix in 2-3 tbsp basil (I use the freeze dried, but fresh and finely diced will add to the aroma and flavor as well or better) and 2 tbsp olive oil. Mix all well for several minutes, scraping the sides of the bowl with rubber spatula repeatedly; the dough should be a little wet, but if it is too sticky/gooey, even after repeated mixing, more flour can be added.
Once the dough is made, it can be either bulk proofed or divided up and proofed; I have had success with both, but recently have found a preference for the former method. For the size patties being made here, dividing into 5 equal portions should yield the right size. Keep covered on a non-stick or heavily floured surface, folded into tight dough ball(s).
Next, for the burger, start out sautéing 3 garlic cloves (crush well, rather than chopping; pull apart if pieces remain too large) in olive oil. Add in 2 baby carrots (or equivalent - baby is usually what we have in house), finely diced and 2 hot cherry peppers (use more for more kick; exclude most of the seeds for less) to the saute. Once it is well browned and soft, toss in with a pound (or a little more) of lean ground beef (I go lean to help prevent grease leakage from ruining the shell; the deep frying is also part of this effort; the two together work pretty well). Add 2 tbsp oregano, 2 tbsp salt, 1 tbsp black pepper and 4 oz goat cheese crumbles and mix all very well. Divide into 5 equal portions and shape into patties, approximately 2" thick (proportion is not critical, but see note on oil for deep frying).
For breading/frying (not until dough is proofed - at least 2 hrs, more is better), use 4 parts corn flake crumbs, 2 parts flour, 1 part bread crumbs, 1 part parmesan and a generous helping of rosemary, spread out on wax paper (mix in a bowl and hand sprinkle, adding between breadings to cover thin spots).
Toss patties in breading, rolling edges and flipping/pressing until well covered (do not use any leftover breading for non-cooked applications, as this could lead to food poisoning).
Deep fry approximately 1 minute each side (until ~120F internal temperature) at med-high heat in 1.5" deep oil (based on thickness of patty - oil should not cover top of burger patty).
Remove and place on napkin to absorb excess oil.
Pull/stretch dough balls until 2-1/2 times diameter of burger patty; manipulate just as much as need, but no more so. Place 2 baby spinach leaves 2 tbsp pizza sauce (I make mine fresh, but will withhold for the time; comments/feedback might help free it up, as well as pizza once I have the chance to better document that process) in the center of the dough - do not spread, as it will keep the dough from sticking together when you go to close it up. Set burger on center of dough, add 1 thick slice of fresh mozzarella (the good stuff that comes in balls or logs) onto the burger. Pull edges of dough gently up and around burger, making sure to stick them together before they come in contact with cheese; working a circle around tends to work best.
Whisk one egg and paint a light coat on the surface of the dough; this will yield a nice brown crust with the ideal sheen when baking.
Bake at 450 for 15-20 minutes, until internal temp is as desired (155 max for ground beef; some of us like less). If the crust is done before the beef is cooked to preference, less heat and more time is called for; for a more rare burger with perfect crust, more heat, less time.
Let me know what you think, offer suggestions, critiques or beg for a pizza blog...
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