Grandis Charcoal Burger

Stuffing

80g Beef rib eye

60g Braised beef cheek

100g Beef Patty

1 pcs Pineapple slice

2g jalapeno

Preparation

Whisk the yeast, sugar, water and milk together in a bowl and allow to stand for 5 minutes. In the electric mixer using a dough hook, mix the flour, charcoal powder and butter until it resembles bread crumbs/crumble mix. On a low speed, add the eggs and then slowly pour in the yeast mixture until combined.

Bring up to a moderate speed and continue to mix for a further 8-10 minutes. You may need to stop the mixer occasionally and use a spatula to scrape the sticky dough from the sides of the bowl.

Cover the bowl with clingfilm and leave at room temperature until doubled in size.

Turn out the dough onto a floured surface and knock back forming into a length of dough, cut into 12 even pieces and roll into balls. Space these evenly on a baking tray (s) lined with baking paper, loosely cover with oiled clingfilm and leave for a second prove, about an hour or so, until doubled in size.

Brush each bun with a little water and scatter with the sesame seeds before baking at 180C for 20-25 minutes. Allow to cool on a wire rack. Grill the rib eye marinate with salt & pepper grill to perfection and slice it and arrange in the desire layer of buns with braised beef cheek. Char grill the burger patty and serve accordingly