My friend John (although we’ve never met!) made these burgers and Tony and I were in!  Although, while I am sure his tenderloin made an excellent burger, I went with a boneless beef brisket.

First is the buns – The Hamburger Bun from Bernard Clayton’s New Complete Book of Breads (adapted because I added white whole wheat flour):

  • 3 cups all-purpose flour
  • 2 cups white whole wheat flour
  • 2 packages yeast
  • 1 tablespoon salt
  • 2 tablespoon butter, room temp
  • 2 cups hot water
  • milk
  • sesame seeds

Mix together the dry ingredients then put in the softened butter:


Then pour in the hot water – the mixer does all the work!


I let the mixer knead the dough for 8 minutes:


After it mixed – I put it in an oiled bowl, and let it rest for 30 minutes.  Then shaped into buns, and let rest another 30 minutes.


Preheat oven to 400 degrees.  Brush with milk and sprinkle with sesame seeds – I chose black sesame seeds. 😀


While those baked for 20 minutes, I moved onto the burgers.  This is the beef brisket I got:


I cut it in half – I used half for the burgers and I am using the other half for tonight’s dinner – I needed to add my grinding attachment to the KitchenAid.



I mixed 1/2 a stick of frozen butter to the ground meat.  Here are the burgers ready for the grill.


On the side I just thinly sliced one rutabaga, and made chips out of them.  Just drain well and season with salt – so good!  Tony didn’t like them though so more for me and Hannah! 😀


My plate put together – my burger is 6 ounces.


While this was good – I wish I would have ground the meat twice, because a few bites were REALLY chewy – maybe I should have used the tenderloin like John did after all!

Come on back for dinner – Beef Brisket Tostadas!