Ranch Burger on a Honey Bun

Special Equipment: Stand mixer with dough hook attachment

Recipe makes 6 servings. Total time 2 hours and 15 minutes, includes rising time. Active time 60 minutes.

Ingredients:

 For the buns:

• 3¼ cups plus 2 tablespoons bread flour 
• 1¼ cups whole milk
• ⅓ cup plus 1 teaspoon honey
• ¼ cup plus 1 teaspoon unsalted butter, melted and cooled
• 1 egg, room temperature
• 1 teaspoon of salt
• 2¼ teaspoons active dry yeast
• 1 tablespoon olive oil to coat the bowl for rising
• 1 egg, whisked until foamy, for brushing the tops of the buns

For the burger:

• 2 pounds ground chuck (85 percent lean) 

• 2 eggs
• 2 tablespoons Worcestershire Sauce
• 2 garlic cloves, crushed
• 1 teaspoon kosher salt 
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons unsalted butter (for greasing the pan before grilling)

Toppings:

• Sliced tomatoes
• Lettuce leaves
• Mustard
• Ketchup
• Dill pickles
• Cheese

Directions:

1. For the buns: Heat 1 cup milk and 1 teaspoon honey over low heat until just warm to the touch (about 100°F). Turn off the heat, pour into a small bowl, and add the yeast. Mix and let sit for 10 minutes, or until the mixture is foamy, which means the yeast is activated.
2. While the yeast is activating, make a slurry by combining the remaining  ¼ cup of milk, 2 tablespoons water, and 2 tablespoons bread flour in a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to a paste. Turn off the heat and let cool.
3. To the bowl of a stand mixer fitted with a dough hook attachment, add the yeast mixture, the remaining flour and the salt to the bowl of a stand mixer fit with a dough hook attachment. Add the rest of the milk, honey, the egg, and the slurry to the bowl. Mix on low speed until fully combined. This should take 2 to 3 minutes. Add ¼ cups of the butter and mix on medium speed for five minutes, until the dough is smooth, elastic and comes away from the sides of the bowl. 
4. Grease a large bowl with the olive oil. Transfer the dough to the bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1½ hours.
5. Line a baking sheet with parchment paper. Punch down the dough and divide it into 6 equal pieces. Form each piece into a round bun, then transfer them to the prepared baking sheet, spacing them out so that none of the buns are touching and they have room to spread. Cover the buns and let them rise until doubled in size, 30 to 40 minutes.
6. When the dough has risen, preheat the oven to 375°F. Use a pastry brush to brush the top of each bun with the beaten egg. Place the buns in the oven until golden brown, 15 to 20 minutes. Remove from the oven and brush the tops with the remaining 1 teaspoon melted butter. Let the buns cool while making the burgers.
7. For the burgers: In a large bowl, mix the chuck, eggs, Worcestershire, garlic, salt, and pepper together until fully combined. Make 6 balls of the mixture. Take a ball and put it between two plates. Use the plates to flatten the burger by pressing down. Repeat with the remaining balls.
8. Place a cast-iron skillet over medium heat. When hot, grease with the butter. Cook the burgers in batches if necessary for 5 minutes. Turn the burgers and cook the other sides until they reach the desired doneness, about 3 minutes for medium. For cheeseburgers, place cheese slices on the burgers and cover the skillet until the cheese melts completely, about 2 minutes.
9. Split the buns in half and toast cut-sides down until golden brown. Place the burger patties on the bottom half of the buns, then add your favorite toppings and condiments.

Recipe first featured on Ranch To Table Season 4 Episode 9: "Ranch Camp Out" on the Magnolia Network.

Enjoy!

Elizabeth