· “In LA, sometimes they toast each little bun half before assembling the burger. I think if the bun is fresh out of the oven, you don’t need to toast it. That’s when they’re the best. When the bun is still warm from the oven.
· Whoever gets to cook all the mini burgers for a party, has a very tasty smell about them for quite a while. It’s delicious.
· I think we’re the only restaurant in town that actually makes the bun part of the burger from scratch every day. That’s what sets our burgers apart (and the Kobe doesn’t hurt).”
Mini Kobe Cheeseburgers with Garlic Aioli
6 ea mini brioche buns (recipe follows)
12 ea mini kobe burgers (use kobe scrap or buy frozen patties)
12 ea 1 ½ inch slices cheddar cheese
12 ea pickle slices, thin
12 ea Cherry tomato slices
Red onion brunoise
Shaved iceberg lettuce
Grill each hamburger to desired temperature, top with cheese, melt.
Cut hamburger buns in half, place inside part up on plate.
Put small dollop of garlic aioli on bun.
Place hamburger on bun.
Top with shaved lettuce, pickle slice, cherry tomato, pinch of onion, and dollop of ketchup.
Brioche Buns (makes about 50)
1 oz yeast, fresh
24 oz water, ice water
6 oz honey
2 pounds bread flour
2 Tbsp Salt
2 oz olive oil
Using dough hook, mix all until dough forms
Mix 10 – 12 minutes
Cut and roll in 1 inch balls
Proof, eggwash, and sprinkle with toasted white sesame seeds and poppy seeds
Bake in 325 degree oven for 5 minutes
3 ea cloves smashed garlic
1 ½ cup mayonnaise
¼ cup water
1 tsp lemon juice
½ cup olive oil
In a blender add the garlic, mayonnaise, lemon juice and ½ of the water.
While running blender, slowly incorporate oil.
Adjust desired consistency with remaining water.