#briochebuns

This tasty sandwich combines Korean flavors with soft beef short ribs that have been marinated, crunchy vegetables, and a spicy Sriracha mayo. It is made with buttery brioche buns.

Ingredients: 1 lb thinly sliced beef short ribs. 1/2 cup soy sauce. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon grated ginger. 4 brioche buns, split and toasted. 1 cup shredded lettuce. 1/2 cup thinly sliced cucumber. 1/4 cup thinly sliced green onions. Sriracha mayo, for spreading.

Instructions: For the marinade, put soy sauce, brown sugar, garlic, sesame oil, rice vinegar, and ginger in a bowl and mix them together. Put beef short ribs in a plastic bag that can be closed again and again, and pour the marinade over them. Put the bag closed and put it in the fridge for at least two hours, or overnight for the best results. Warm the grill up to a medium-high level. Take the beef out of the marinade and throw away the extra marinade. Grill the beef for two to three minutes on each side, or until it's done the way you like it. Toast brioche buns and spread Sriracha mayo on them. On the bottom half of each bun, put grilled beef. Shred lettuce, slice cucumber, and add green onions on top. Place the top half of the bun on top and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

This recipe makes the classic fried chicken sandwich again. It has tender chicken breasts covered in a tasty seasoned flour mixture and served on soft brioche buns with lettuce, tomato, and mayonnaise. It has the right amount of crunchy, salty, and satisfying tastes.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon cayenne pepper. Vegetable oil for frying. 4 brioche buns. 4 tablespoons mayonnaise. 4 leaves lettuce. 4 slices tomato. 4 slices pickles.

Instructions: In a bowl, soak chicken breasts in buttermilk for at least 30 minutes. In another bowl, mix flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Heat vegetable oil in a deep fryer or large skillet to 350F 175C. Dredge each chicken breast in the flour mixture, shaking off excess. Fry chicken breasts until golden brown and cooked through, about 6-8 minutes per side. Remove chicken from oil and let drain on paper towels. Spread mayonnaise on each bun. Layer lettuce, tomato slices, pickles, and fried chicken on the buns. Serve immediately and enjoy!

Prep Time: 40 minutes

Cook Time: 15 minutes

Enjoy the deliciousness of homemade brioche hamburger buns in just 40 minutes. Perfect for your BBQ gatherings!

Ingredients: 2 1/4 teaspoons 1 packet active dry yeast. 1 cup warm milk 110F/43C. 1/4 cup granulated sugar. 3 cups all-purpose flour. 1/4 cup unsalted butter, melted. 1 teaspoon salt. 1 large egg. 1 egg yolk, for brushing.

Instructions: In a bowl, combine warm milk, sugar, and active dry yeast. Let it sit for 5 minutes until foamy. In a large mixing bowl, combine flour, melted butter, salt, egg, and the yeast mixture. Knead until a soft dough forms. Divide the dough into 8 equal portions and shape them into balls. Place on a baking sheet lined with parchment paper. Cover the buns with a clean kitchen towel and let them rise for 15 minutes. Preheat your barbecue to medium heat about 350F/175C. Brush the buns with egg yolk and place them on the barbecue. Cook for 10-12 minutes, turning occasionally, until golden brown. Remove from the barbecue and let them cool slightly before slicing and serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

Indulge in the rich flavors of hand-chopped rump steak and peppered bone marrow with this gourmet burger. It's a perfect blend of succulent beef, creamy bone marrow, and zesty toppings, all sandwiched between a toasted brioche bun.

Ingredients: 1 lb 450g hand-chopped rump steak. 4 pieces of bone marrow, about 1 inch thick. Salt and freshly ground black pepper, to taste. 4 brioche burger buns. 4 slices of cheddar cheese. 1 red onion, thinly sliced. 4 leaves of fresh lettuce. 4 slices of ripe tomato. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon olive oil.

Instructions: Preheat your grill or barbecue to medium-high heat. Season the hand-chopped rump steak with salt and freshly ground black pepper. Shape it into four burger patties. Brush the bone marrow with olive oil and sprinkle with freshly ground black pepper. Grill the bone marrow pieces for about 2-3 minutes per side until they are nicely seared and slightly crispy on the outside. Remove from heat and set aside. Grill the burger patties for 3-4 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness. During the last minute of grilling, place a slice of cheddar cheese on each burger patty and close the grill lid to melt the cheese. While the burgers are cooking, lightly toast the brioche buns on the grill until they are golden brown. Mix mayonnaise and Dijon mustard together to create a flavorful sauce. To assemble the burgers, spread the mayo-mustard sauce on the bottom half of each toasted bun. Place a lettuce leaf on top of the sauce, followed by a slice of tomato. Add the grilled burger patty with melted cheese on top of the tomato slice. Top the burger patty with a piece of grilled bone marrow. Add a few slices of red onion on top of the bone marrow. Complete the burger with the top half of the toasted bun. Serve your Hand-Chopped Rump Steak Burger with Peppered Bone Marrow immediately. Enjoy this gourmet burger with your favorite sides!

Prep Time: 20 minutes

Cook Time: 10 minutes