5g dried yeast
35 mls water, lukewarm
290g high-grade flour
60 mls canola oil
190 mls buttermilk, lukewarm
1 tablespoon caster sugar
1/4 teaspoon baking powder
milk for brushing
500g Angus (or good-quality) beef mince
2 teaspoons Dijon mustard
11/2 tablespoons capers
4 rashers bacon, very thinly sliced and sautéed
1 egg yolk
pinch salt and pepper
6-12 slices Gruyere cheese (to be placed on the patties during grilling)
Buttermilk buns: Stir yeast and lukewarm water in a bowl and set aside until frothy (5-7 minutes). In a mixer fitted with a dough hook, sift in the flour, baking powder and a pinch of salt, then add the canola oil, buttermilk, sugar and yeast mixture. Start the mixer on the lowest speed, then after 1 minute double the speed and mix for 5-6 minutes until combined. Transfer to a lightly oiled bowl, cover with plastic wrap and set aside for 11/2 hours in a warm place or until the dough has doubled in size.
Once risen, knock back and divide into 6 balls (the dough will be quite soft and moist, so work quickly with lightly floured hands to avoid sticking). Place on a lightly oiled baking tray and leave to rise again until doubled in size. Then brush with milk and bake until golden in 200°C oven for 12-15 minutes. Set aside and use once cooled.
Beef patties: In a bowl, mix all the burger ingredients together (except the cheese slices) and form into 6 evenly shaped patties.
Cook on the BBQ or a griddle until they are medium-rare to medium. When you turn them over, place the cheese slices on top and allow them to melt over the patties as you cook the other side. Don’t overcook the patties, otherwise they will dry out and get tough.
To assemble: Toast the buns on the BBQ or under the grill until golden brown. Place a teaspoon of Dijonnaise on the bottom of each bun, then add 2 pieces of lettuce, slices of tomato, the beef pattie and finally the top of the bun. Makes 6