Battle of the Burgers recipe: Red, white and blueberry burger
(Kirk McKoy / Los Angeles Times / August 26, 2012)
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- Folsom (Sacramento, California)
"To me, this is one of the best burgers ever because it showcases the essence of American food and culture. The gorgeous red ripeness of a grapefruit-sized hot house tomato. White onions born from our fields. Under it, a sheet of artisan Point Reyes Blue Cheese. What pulls it all together? My sweet and smoky Blueberry Chipotle BBQ sauce!" --Brooks Walker, who writes the food blog Cakewalker, from Folsom, CA
Red, white and blueberry burger
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Total time: 1½ hours, plus rising and cooling times
Note: From Brooks Walker of Folsom, Calif., who recommends serving the burger with a nicely hopped American pale ale. This recipe requires the use of a stand mixer to make the buns.
Brown sugar burger buns
3 1/4 cups (14.6 ounces) bread flour, plus more for dusting
2 1/4 teaspoons active dry yeast
1/4 cup light brown sugar
3/4 cup warm (120 to 130 degrees) milk
1/4 cup (½ stick) salted butter, melted
1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the flour, the yeast and the sugar. With the mixer on low speed, add the heated milk, mixing to combine, then add the butter. Continue to mix over medium speed for 2 to 3 minutes to begin to develop the dough. Add the egg and beat for an additional minute to combine.
2. Switch to the dough hook, scraping down the bowl to make sure all of the ingredients are incorporated. Over low speed, gradually add the remaining flour, one spoonful at a time. Continue to mix for several minutes to develop the dough — the dough will be smooth and elastic, and should clean the sides of the bowl.
3. Transfer the dough to a lightly oiled bowl, turning the dough in the bowl to oil the top of the dough. Cover and set aside in a warm place until doubled in size, about 1 hour.
4. Punch down the dough and turn out onto a lightly floured surface. Divide the dough into 6 even pieces (each slightly more than 4 ounces). Shape each piece into a ball, gathering the seams at the bottom of the ball and pinching them together to form a smooth round. Place the balls on a parchment-lined baking sheet, evenly spaced. Gently flatten each ball with the palm of your hand to form a disk about 4 inches in diameter. (If the dough springs back, leave it alone for a minute or so while you flatten the other balls to give the dough a chance to relax.)
5. Cover the mounds loosely with plastic wrap and set aside until puffed and nearly doubled in height, about 45 minutes. Meanwhile, heat the oven to 375 degrees.