Spiced Mini Burgers on Homemade Sesame Seed Buns with Roza’s Mango Chutney – Serves 12 Mini or 6 Large Buns
Any true hamburger fan would agree that nothing quite beats a homemade burger. The filling options are endless and once you have decided on an overall flavour of the patty, so starts the salad and cheese options. And then the real fun hits with the sauce.
These delightful little morsels are made from scratch from the bun to the patty. The patties are made with spices to create a slightly exotic taste, they are then topped with cheese, lettuce and red onion to end with a delicious mouthful of Roza’s Mango Chutney, the perfect compliment to the spices.
If you are not partial to kneading dough by hand you can use a mixer with a dough hook. You can also buy buns if you prefer, and that’s okay. Just don’t skimp on the chutney.
- 3 and a half cups plain flour
- one quarter cup caster sugar
- 7g instant dry yeast
- 1 and a half teaspoons salt
- 2 tablespoons butter, at room temperature
- 2 large eggs
- 1 cup lukewarm water
- 3 tablespoons warm milk
- Sesame seeds
- BURGER PATTIES INGREDIENTS
- 1 tablespoon olive oil
- 400g mince
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- half teaspoon ground cumin
- Freshly ground sea salt and black pepper (dont be stingy when seasoning)
- Vegetable oil for grilling
Combine flour, sugar, yeast and salt in a large bowl. Make a well in the centre and add butter, 1 lightly beaten egg, water and milk. Mix with a dough scraper or wooden spoon until well combined and forms dough.
Pour dough onto a clean surface and knead for 10 minutes until smooth and elastic, using the dough scraper to scrape it off the bench to flip it over. If the dough is too tacky, you can flour your hands but try not to add flour to the dough as too much flour will make the buns firm, and we want them super soft and puffy.
Place dough ball back into bowl, cover with a clean tea towel and leave in a warm spot for 1 to 2 hours until doubled in size.
Once risen, punch dough, turn onto bench and knead for 1 minute. Divide into 12 pieces (or 6 if you prefer bigger buns), shape each into a ball, and place onto a baking tray lined with parchment paper at about 2 inches apart. Cover with tea towel and leave to rise for about an hour or until buns are nice and puffy.
Preheat oven to 190C. You want the buns to hit a hot oven, so ensure you preheat it enough before putting the buns in.
Beat remaining egg with 2 tablespoons of water. Brush the buns all over, sprinkle tops with sesame seeds (or poppy seeds if your heart so desires), and bake for 15 to 20 minutes or until golden.
To make the buns super shiny, remove tray from oven at halfway and brush them again with egg wash. Turn tray when returning to oven.
** Buns freeze nicely, saves making a new batch when burgers are on the menu again.
Combine all burger ingredients in a bowl. Divide into 6 equal portions and roll each portion into a ball.
Heat grill, brush lightly with vegetable oil. Flatten patties and place on heated grill. Cook for 5 minutes before turning for another 5 minutes, or until cooked through.
To assemble burgers:
Slice buns in half. Place bottom half of bun down, place pattie on top, then cheese (you want it to melt atop the pattie). Place lettuce on top of cheese, add slices of red onion, and smother with a generous spoonful of Roza’s Mango Chutney before finishing with the sesame bun top.
Then watch them come back for seconds!