Tag: buns

Smash Burgers with Quick Fondant Potatoes and Acorn Squash

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Smash burgers are a classic form of burger that doesn’t need any altering. You simply form balls, place them onto a hot skillet or flat top, smash them thin with your spatula, then season with salt and pepper and cook one minute per side. These burgers are always delicious and are super easy to make. You can also make a lot with only a little bit of meat, which is another huge plus! Beyond that, I also made fondant potatoes and squash to go with these burgers. Fondant potatoes usually take a while to make since you cut your potatoes into large patties then cook them covered for almost an hour. This recipe makes it all so much easier, and adds a different flavor and texture with added squash. The savory broth adds amazing flavor to these potatoes and makes fondant potatoes one of my very favorite forms of potatoes. We also served this meal with a side of sliced dill pickles, and they were delicious! This recipe makes 8 burgers, which is 8 adult servings, and 5 servings of the fondant potato and squash side.

Smash Burgers with Quick Fondant Potatoes and Acorn Squash Recipe CardDownload
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What You Will Need

  • 4 Potatoes, Peeled and Roughly Cubed
  • 1/2 Acorn Squash, Cored, Peeled, and Cubed
  • 2 Tbsp Oil
  • 1 1/2 Cup Chicken Broth
  • 1 1/2 Lb Burger
  • 2 Tbsp A1
  • Medium Mixing Bowl
  • Salt and Pepper
  • Sliced Onion, Ketchup, Mustard, and A1 to Serve
  • 8 Burger Buns
  • 2 Large Frying Pans

Directions

1. Place potatoes and squash in one frying pan. Add oil and place over medium heat. Cook for 10 minutes stirring regularly. Begin heating second frying pan over medium heat.

2. Mix together Burger and A1 in a medium bowl. Form into 8 equal sized patties. Add broth to potatoes and squash, and boil until most/all liquid is gone.

3. Begin by adding 2 balls of meat into second pan, and smash into a very thin patty. Add salt and pepper and cook for 1 minute, then flip. Salt and pepper the second side, cook for another minute, then remove patties from heat and place on serving plate. Repeat for remaining burgers.

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English Muffins

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The original recipe is found here.

These English muffins were very delicious. The original recipe calls for instant yeast, however I substituted in active dried yeast instead. They both seem to work well, however instant yeast seemed to provide less rise during cooking. I also believe that waiting 12-18 hours was unnecessary with active dried yeast, since it seemed to only mature the flavor of the dough. My dough almost had no rise, and with active dried yeast you’d probably be fine cooking these muffins in an hour rather than waiting 12-18. I rolled my dough to about 1 cm thick and that was plenty for the rise I wanted. I also rolled some thicker, and it had no real affect on the overall thickness of my muffins, the only thing that did seem make a difference was what temperature you cooked them at. My first three rose very little due to the pan not being fully hot and heated before cooking. The rest popped up like balloons due to the heat within a minute. My oven has heat settings from 1-9 and I used 4 for this recipe.

What You Will Need

  • 2 1/2 cup Flour
  • 1/4 tsp Active dried yeast
  • pinch of Salt
  • 2/3 cup Milk
  • 1/2 cup Water
  • 1 Tbsp Butter

Directions

  1. In a mixing bowl, combine first three ingredients. In a separate microwaveable bowl, add your wet ingredients and butter. Microwave until liquid is finger warm and the butter can melt.
  2. Slowly add ingredients until a dry dough has come together. Mix until smooth adding additional liquid sparingly.
  3. Leave dough in bowl and cover with a tea towel and let sit for 1-2 hours. Turn out dough onto a floured surface.
  4. Roll out dough to be 1 cm thick, then use a 3 inch cutter or cup to make dough rounds. Flour both sides of the round and place aside.
  5. Rework dough then repeat step 4 until out of dough. Cover with tea towel and let rise another 45 minutes.
  6. Heat a nonstick frying pan over medium to medium-low heat.
  7. Use a spatula to move the dough to the frying pan leaving room for minor expansion. Cover with a lid and leave for 8 minutes.
  8. Flip your dough, cover, and let cook another 3 minutes before moving to a cooling rack. Let cool before eating.
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Cheesy Chicken Sandwich

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Cheese and chicken go so will together. Add some spices and some fresh tomato, and you’ll have a sandwich to make anyone’s mouth water! The heaviness of the cheese if freshened up by the tomato, and the chicken is complex in flavor on it’s own from the cumin, mustard, and paprika. I served mine on normal hotdog buns. I used 2 chicken tenders, about 1/3-1/2 pound, diced and cooked them. It was enough for 3 sandwiches, though there was plenty of extra cheese sauce.

Cheesy Chicken Sandwich Recipe CardDownload
What You Will Need
  • 2-3 Chicken tenders diced
  • 4 slices American Cheese
  • 1/4 cup Milk
  • 2 tsp Cumin
  • 2 tsp Ground Mustard powder
  • 1 tsp Paprika
  • Bread/rolls
  • 1 Medium tomato diced
Directions
  1. Heat a pan over medium heat. Add one Tbsp oil and add diced chicken. Let sit for 4 minutes for nice color to develop. Flip chicken then sprinkle evenly over top, cumin, mustard, and paprika. Let chicken cook undisturbed on the second side for another 4 minutes.
  2. Once browned, stir together to evenly coat chicken in spices. Continue to cook until chicken is fully cooked through.
  3. Once fully cooked with an internal temp of 165 F, add milk and top with sliced cheese. Let cheese melt, then stir it all together into a cheese sauce and evenly coat chicken. Remove from heat.
  4. Place chicken and cheese sauce on a bun, top with tomatoes and serve. Cheese sauce will be very hot for 5 minutes.
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Hamburger Buns V2

Hamburger buns are an easy thing to make at home, and they taste just as good, if not better than store bought. This bun recipe is just as good as my last recipe. To see my last recipe, click here. The only difference in recipes is, last time I made 8 buns, but they were really big, so I decided 10 is better. Also, this recipe omits milk and instead uses only water as it’s primary source of hydration. These buns came out with lots of texture. I didn’t add quite enough liquid, so they didn’t hold together as well as they should. You want the dough to come together and to be a bit on the tacky side.

  1. In a bowl, mix together 4 cups flour, 1 Tbsp sugar, 2 tsp active dried yeast, a pinch of salt, 2 tbsp oil, 1 cup warm water, and 1 egg. Beat until it comes together. Add up to an additional 1/4 of water if needed.
  2. Knead until dough is soft, elastic, and smooth. Lightly oil a bowl. Form the dough into a ball, and coat with oil. Place in oiled bowl and let rise till doubled, about 1 hour.
  3. Punch down dough. Turn out onto a clean work surface (flour the surface if your dough it too tacky). Divide your dough into 10 pieces. Form into a ball and hide all seams.
  4. Grease a large baking sheet. Space out dough on sheet and let rise till doubled about 45 minutes. Towards the end, preheat oven to 350 F.
  5. Bake for 25-30 minutes or until golden. Let cool before eating.
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Whimpies (Sloppy Joes) with Homemade Sauce

It’s the perfect time of the year for whimpies! It’s something that’s easy to make and won’t heat up your whole house when you cook them. Served with some pasta salad like I did, it makes the perfect summer combo. I hadn’t made homemade sauce for these before, so I was improvising quite a bit. If you want more of a tomato flavor, cut back on the vinegar, or if you add too much, add some ketchup to bring back some tomato flavor. Less spices are better than more when it comes to this recipe. All the spices cook together and there can be a lack luster result if you add too much of anything. This recipe makes 4-6 whimpies depending on bun size.

  1. In a large skillet, break up and brown one pound of ground beef.
  2. In a bowl, mix together 8 oz of tomato sauce, 1 1/2 Tbsp white wine vinegar, 1 Tbsp dried minced onion, 1 Tbsp worcestershire sauce, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp red pepper flakes, and 1 Tbsp honey.
  3. Once beef is fully cooked, strain off any excess fat. Add your sauce to your ground beef and cook until sauce is heated through. Cover and let simmer until you are ready to serve.
  4. Serve on bread or rolls.
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