Burger Dogs, 1960
Burger Dogs, 1960
Ingredients
For the Tangzhong (Water Roux)
- 20 grams all-purpose flour
- 100 grams water
For the Japanese Milk Bread Dough
- 1 chilled Tangzhong, all of the prepared
- 200 grams milk
- 50 grams granulated sugar
- 500 grams all-purpose flour
- 7 grams instant yeast
- 7 grams salt
- 50 grams unsalted butter, room temperature
For the Egg Wash
- 1 egg
- 1 tablespoon milk
For the Burger Dogs Assembly
- 1 pound ground beef, enough for 4 hot dog shaped patties
- to taste salt
- to taste pepper
- 4 strips bacon
- 4 Japanese Milk Bread buns, from above recipe
- as needed pickles, sliced
- as needed mustard
Instructions
- 1
Combine 20 grams of all-purpose flour and 100 grams of water in a small saucepan.
⏱️ 1 min
- 2
Whisk the mixture until it is smooth.
⏱️ 1 min
- 3
Cook over medium heat, continuously stirring, until the mixture thickens into a paste. The target temperature is 65°C (149°F).
⏱️ 5 min•🌡️ 65
- 4
Transfer the Tangzhong to a bowl.
⏱️ 1 min
- 5
Cover the surface directly with plastic wrap to prevent a skin from forming.
⏱️ 1 min
- 6
Chill the Tangzhong in the refrigerator for at least 30 minutes.
⏱️ 30 min
- 7
In the bowl of a stand mixer, combine the chilled Tangzhong, 200 grams of milk, 50 grams of granulated sugar, 500 grams of all-purpose flour, 7 grams of instant yeast, and 7 grams of salt.
⏱️ 5 min
- 8
Attach a dough hook to the stand mixer. Mix on low speed for 3-5 minutes until a shaggy dough forms.
⏱️ 5 min
- 9
Increase the mixer speed to medium-low. Slowly add the 50 grams of room temperature unsalted butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding the next.
⏱️ 5 min
- 10
Continue kneading the dough on medium-high speed for 10-15 minutes. The dough should become smooth, elastic, and pass the 'windowpane test' (where a small piece of dough can be stretched thin enough to see through without tearing).
⏱️ 15 min
- 11
Transfer the dough to a lightly oiled bowl.
⏱️ 1 min
- 12
Cover the bowl with plastic wrap.
⏱️ 1 min
- 13
Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
⏱️ 90 min
- 14
Gently deflate the risen dough to release the air.
⏱️ 1 min
- 15
Divide the dough into 12 equal pieces, each weighing approximately 70 grams.
⏱️ 5 min
- 16
Shape each piece of dough into a tight ball.
⏱️ 5 min
- 17
Cover the shaped balls with plastic wrap and let them rest for 15-20 minutes.
⏱️ 20 min
- 18
Take each rested ball and roll it out into an oval shape.
⏱️ 5 min
- 19
Tightly roll up the oval into a log shape, pinching the seam closed to secure it.
⏱️ 5 min
- 20
Place the shaped logs onto a parchment-lined baking sheet, ensuring there is enough space between each bun for expansion.
⏱️ 2 min
- 21
Cover the baking sheet loosely with plastic wrap.
⏱️ 1 min
- 22
Let the buns rise again for 45-60 minutes, or until they are nearly doubled in size.
⏱️ 60 min
- 23
While the buns are rising, preheat your oven to 180°C (350°F).
⏱️ 15 min•🌡️ 180
- 24
Prepare the egg wash by whisking together 1 egg and 1 tablespoon of milk.
⏱️ 1 min
- 25
Once risen, gently brush the tops of the buns with the egg wash.
⏱️ 2 min
- 26
Bake the buns for 15-20 minutes, or until they turn golden brown.
⏱️ 20 min•🌡️ 180
- 27
Remove the baked buns from the oven and transfer them to a wire rack to cool completely.
⏱️ 1 min
- 28
Take the ground beef and form it into hot dog-like shapes (patties that are long and cylindrical).
⏱️ 5 min
- 29
Season the shaped beef patties generously with salt and pepper.
⏱️ 1 min
- 30
Cook the bacon strips in a pan until they are crispy.
⏱️ 8 min
- 31
Remove the cooked bacon from the pan and set it aside.
⏱️ 1 min
- 32
In the same pan (presumably with the bacon fat), cook the hot dog-shaped burger patties until they are browned on all sides and cooked through to your desired doneness.
⏱️ 10 min
- 33
Take the cooled Japanese Milk Bread buns and slice them lengthwise, creating a pocket without cutting all the way through.
⏱️ 2 min
- 34
Place one cooked burger dog patty into each bun.
⏱️ 1 min
- 35
Top the burger dog with crispy bacon.
⏱️ 1 min
- 36
Add several slices of pickles.
⏱️ 1 min
- 37
Drizzle with mustard according to preference.
⏱️ 1 min
- 38
Serve the Burger Dogs immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Burger Dogs, 1960
For the Tangzhong (Water Roux)
- 20 grams all-purpose flour
- 100 grams water
For the Japanese Milk Bread Dough
- 1 chilled Tangzhong, all of the prepared
- 200 grams milk
- 50 grams granulated sugar
- 500 grams all-purpose flour
- 7 grams instant yeast
- 7 grams salt
- 50 grams unsalted butter, room temperature
For the Egg Wash
- 1 egg
- 1 tablespoon milk
For the Burger Dogs Assembly
- 1 pound ground beef, enough for 4 hot dog shaped patties
- to taste salt
- to taste pepper
- 4 strips bacon
- 4 Japanese Milk Bread buns, from above recipe
- as needed pickles, sliced
- as needed mustard
Instructions
- 1
Combine 20 grams of all-purpose flour and 100 grams of water in a small saucepan.
⏱️ 1 min - 2
Whisk the mixture until it is smooth.
⏱️ 1 min - 3
Cook over medium heat, continuously stirring, until the mixture thickens into a paste. The target temperature is 65°C (149°F).
⏱️ 5 min•🌡️ 65 - 4
Transfer the Tangzhong to a bowl.
⏱️ 1 min - 5
Cover the surface directly with plastic wrap to prevent a skin from forming.
⏱️ 1 min - 6
Chill the Tangzhong in the refrigerator for at least 30 minutes.
⏱️ 30 min - 7
In the bowl of a stand mixer, combine the chilled Tangzhong, 200 grams of milk, 50 grams of granulated sugar, 500 grams of all-purpose flour, 7 grams of instant yeast, and 7 grams of salt.
⏱️ 5 min - 8
Attach a dough hook to the stand mixer. Mix on low speed for 3-5 minutes until a shaggy dough forms.
⏱️ 5 min - 9
Increase the mixer speed to medium-low. Slowly add the 50 grams of room temperature unsalted butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding the next.
⏱️ 5 min - 10
Continue kneading the dough on medium-high speed for 10-15 minutes. The dough should become smooth, elastic, and pass the 'windowpane test' (where a small piece of dough can be stretched thin enough to see through without tearing).
⏱️ 15 min - 11
Transfer the dough to a lightly oiled bowl.
⏱️ 1 min - 12
Cover the bowl with plastic wrap.
⏱️ 1 min - 13
Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
⏱️ 90 min - 14
Gently deflate the risen dough to release the air.
⏱️ 1 min - 15
Divide the dough into 12 equal pieces, each weighing approximately 70 grams.
⏱️ 5 min - 16
Shape each piece of dough into a tight ball.
⏱️ 5 min - 17
Cover the shaped balls with plastic wrap and let them rest for 15-20 minutes.
⏱️ 20 min - 18
Take each rested ball and roll it out into an oval shape.
⏱️ 5 min - 19
Tightly roll up the oval into a log shape, pinching the seam closed to secure it.
⏱️ 5 min - 20
Place the shaped logs onto a parchment-lined baking sheet, ensuring there is enough space between each bun for expansion.
⏱️ 2 min - 21
Cover the baking sheet loosely with plastic wrap.
⏱️ 1 min - 22
Let the buns rise again for 45-60 minutes, or until they are nearly doubled in size.
⏱️ 60 min - 23
While the buns are rising, preheat your oven to 180°C (350°F).
⏱️ 15 min•🌡️ 180 - 24
Prepare the egg wash by whisking together 1 egg and 1 tablespoon of milk.
⏱️ 1 min - 25
Once risen, gently brush the tops of the buns with the egg wash.
⏱️ 2 min - 26
Bake the buns for 15-20 minutes, or until they turn golden brown.
⏱️ 20 min•🌡️ 180 - 27
Remove the baked buns from the oven and transfer them to a wire rack to cool completely.
⏱️ 1 min - 28
Take the ground beef and form it into hot dog-like shapes (patties that are long and cylindrical).
⏱️ 5 min - 29
Season the shaped beef patties generously with salt and pepper.
⏱️ 1 min - 30
Cook the bacon strips in a pan until they are crispy.
⏱️ 8 min - 31
Remove the cooked bacon from the pan and set it aside.
⏱️ 1 min - 32
In the same pan (presumably with the bacon fat), cook the hot dog-shaped burger patties until they are browned on all sides and cooked through to your desired doneness.
⏱️ 10 min - 33
Take the cooled Japanese Milk Bread buns and slice them lengthwise, creating a pocket without cutting all the way through.
⏱️ 2 min - 34
Place one cooked burger dog patty into each bun.
⏱️ 1 min - 35
Top the burger dog with crispy bacon.
⏱️ 1 min - 36
Add several slices of pickles.
⏱️ 1 min - 37
Drizzle with mustard according to preference.
⏱️ 1 min - 38
Serve the Burger Dogs immediately.
⏱️ 1 min