Great burgers deserve great buns. Brioche buns to be more exact! Therefore I would love to share my ultimate brioche bread recipe with you! I mean, look at this..
So yes, I will definitely serve this burger with a side of Seaweed Nacho’s 😉 Let me explain once more why I love seaweed:
Seaweed is not only a super food, but also has a great positive effect on the earth. It can help to fight the climate change since seaweed is absorbing carbon emissions and producing oxygen. Moreover it helps to breathe new life into the marine ecosystem! For humans, seaweed is a great protein to eat. It contains a lot of vitamins, minerals, omega 3-6-9 fatty acids, proteins, iron and calcium.
Thus I have used the Dutch Weed Burgers for this burger! These burgers are DELICIOUS ánd made locally! The Dutch Weed Burger are made with seaweed from the sustainable seaweed farm ‘ Zeewaar’ . This farm is located in the ‘ Oosterschelde’ , an area in the South-West of the Netherlands. This sustainable farm is the first organic and sustainable farm of the Netherlands (since 2013). Since a lot of seaweed farming is not done sustainable, its their mission to make sustainable seaweed farming a standard in (at least) Europe 🤩
When making this burger I was completely in the ‘seaweed’ atmosphere. So I topped the burger with crispy baked nori sheets and sesame. Very easy to make:
- Divide some oil on the nori sheets
- Bake them in a frying pan until crispy!
- Top with sesame seeds.
Moreover, I topped the bun with something called ‘ Tanaka Gohan ni Mazete Wakana and Sesame’ . This Japanese seaweed herb mix is normally used to season sushi rice. However, if you can’t find this, you can also just use sesame seeds instead.
The Best Burger Bun
- Sheet Pan
- Baking Paper
- 400 gram Flour
- 4 Eggs
- 2 tsp Salt
- 4 tbsp Sugar
- 100 ml Milk
- 2 sachets Active Dry Yeast 14 grams
- 180 gram Butter
- 1 Egg Yolk
- Some Sesame Seeds
- Heat the milk until lukewarm. Make sure the temperature of the milk is not higher than 30 degrees Celsius or 86 degrees Fahrenheit. If the milk is too hot, this may result in de-activating the yeast.
- Mix the yeast with the milk and let it rest for 5 minutes.
- In another bowl, break the eggs. Use a fork to slightly whisk the eggs. In such way that the egg whites and egg yolks are blended.
Making the Dough
- Add the flour, salt and sugar to the eggs. Mix through, whereafter you can add the milk and yeast mixture.
- Slightly dust the kitchen counter with flour. Knead the brioche dough for about 10 minutes. Since the dough is very sticky and soft, you can just drop the dough on the kitchen counter. Repeat this until the dough doesn't stick to the counter anymore. You can use some more flour of course, but make sure not to add too much. This will make the bun less soft!
- Grease the bowl with some olive oil and add the dough to it. Cover with a moist kitchen towel, and place the bowl on a warm place in the house. Let the dough rest for about 1 hour.
Continue with the dough..
- After one hour, you can add the butter to the dough. The easiest way is to add the butter cube by cube. When all the butter is incorporated, the dough needs to rest for another 3 hours.
Let's make the buns!
- Divide the dough in 6 even pieces and roll them into balls. Place a baking paper on the sheet pan. To make sure the buns don't stick to the paper, you can slight grease it with oil. Place the buns on the baking paper and cover again with the moist kitchen towel. Let them rest for 45 minutes.
- Preheat the oven on 200 degrees Celsius or 392 degrees Fahrenheit.
- Brush the buns with egg yolk and top with sesame seeds. Bake the buns in a preheated oven for about 12-15 minutes.