Big Day Burger – THREE TIERS

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Big Day Burger – THREE TIERS
Big Day Burger – THREE TIERS
SERVES A Wedding
PREP TIME
As long as it takes (It’s worth every step)!
INGREDIENTS
METHOD
INGREDIENTS

Burger Bun Dough

2¾ cups milk - warmed

4 packages active dry yeast

15 1⁄2 cups (1x 2kg bag) all-purpose flour + extra for counter surface and hands to avoid sticking

12 tablespoons sugar

6 teaspoons salt

16 eggs

2 cups butter

1 tbs olive oil

4 tablespoons water

⅓ cup sesame seeds

10 inch Vegan Burger

750g Beyond Meat Mince(or your favourite Meat Alternative)

5 tsp dry parsley

¾ cup Heinz Yellow Mustard

4 ripe avocados - mashed

The juice from 3 small lemons

7 yellow peppers - cut into strips

1 small bunch of coriander - finely chopped

3 cups Rocket lettuce

12 inch Wholemeal Chicken Burger

1500g chicken mince

¼ cup flour

1 egg

2 jars (1000g) pickle slices

1 1⁄2 cup wholemeal breadcrumbs

1 cup Heinz Mayonnaise (+ an extra 1⁄2 cup if making mayo slaw)

1 Red cabbage finely shredded

2 1⁄2 cups carrots - shredded

1 small bunch coriander - finely chopped

1⁄2 tbs black pepper

1⁄2 cup apple cider vinegar(if making vinaigrette slaw)

¼ cup olive oil (if making vinaigrette slaw)

1⁄2 tbs sugar(if making vinaigrette slaw)

14 inch Beef Burger

2000g Beef mince (5%)

2 eggs

3 tbs dried parsley

1 1⁄2 cup Heinz Tomato Ketchup

3 heads curly bib lettuce

10 vine tomatoes - sliced

6 Red onions - finely sliced

10 slices Jarlsberg Cheese
METHOD
1.
To make buns for the 3 burger buns
2.
Start by separating 2/3 cup milk and warming it to about 38 Celsius.
3.
In a bowl, mix with 1 packet dried yeast and let stand for 4 minutes
4.
In a separate bowl, combine 3/4 cup all purpose flour and 3 tablespoons sugar
5.
After your yeast has activated in the milk, add the milk and yeast mixture to the flour and sugar mixture and lightly stir. Cover with a tea towel or cling film for 25-30 minutes until the mixture is covered with lots of air bubbles
6.
In the base of a stand mixer, combine the yeast mixture with 3 cups and 2 tablespoons of flour, 1 1/2 teaspoons salt, and 4 eggs. Mix on slow-medium speed with a dough hook. After combined, continue on low for 4 minutes
7.
Continue mixing with the dough hook for another 10-12 minutes slowly adding 8 tablespoons of softened butter, 1 tablespoon at a time
8.
Preheat an oven to 180 °C. Once preheated, keep the oven on for 2 minutes and then turn it off
9.
Spread 1/4 tbs olive oil along the sides and bottom of a large bowl
10.
Lightly dust clean, dry hands in a bit of flour and remove the dough mixture from the stand mixer. It should be sticky and soft but be able to hold a shape
11.
Place the dough in the olive oil coated bowl and cover with a tea towel or cling film
12.
Place your covered bowl with the dough in the warmed oven which has been turned off and let stand until it doubles in size - about 1 hour 30 minutes
13.
Remove the bowl from the oven, uncover and place your palm in the middle of the domed dough to loosen the air bulge
14.
Gentle pull the dough out of the bowl and place on a lightly floured surface. Pull the edges and fold it into itself 4 - 5 times.
15.
The dough ball should weigh about 1000g. Remove approximately 160g or 1/6th of the dough and set aside
16.
Place the remaining dough into a 10 inch oven proof pan or a 10 inch cake tin lined with parchment paper and greased. Flatten out the dough until it fills the 10 inch base and reaches the circumference of the pan. Take care to flatten the dough so it is even across top
17.
Cover your pan (or cake tin if using) with the tea towel or cling film and return to the warm oven (the oven should still be off) for 50 minutes
18.
Remove the pan from the oven and preheat to 180 °C
19.
Using a brush, spread 1 egg and 1 tablespoon of water which have been whisked together over the top of the dough. It is okay to gently peel back the parchment paper and brush the sides with the egg wash as well
20.
Once fully coated, set the remaining egg wash aside and use for the subsequent buns. Once finished, whisk together another egg and water
21.
Sprinkle the top of the bun with sesame seeds until generously coated
22.
Bake for 15 minutes
23.
Reduce heat to 160 °C and bake for another 15 minutes or until lightly golden brown
24.
Set on a cooling rack with the parchment paper removed to cool
25.
For the 12 inch tier bun, repeat steps 1-22, skipping step 14
26.
For the 14 inch tier bun top and bottom, repeat steps 1-22 twice. For step 14, divide the extra dough set aside from the 10 inch bun in half and add to the dough for the 14 inch pan
27.
Line the 10 inch oven proof pan or a 10” cake tin with parchment paper and preheat the oven to 200 °C
28.
In a large mixing bowl, combine vegan mincemeat with 5tsp dried parsley
29.
Add the vegan mince meat mixture to the lined oven proof pan or cake tin in large spoonful’s around the outer edge, making sure to press and combine the mixture as you add it. Fill in the centre, slowly pressing the mixture together until the entire base of the pan or cake tin is a solid patty with no cracks or air pockets
30.
Bake for 20 minutes, it should have a dark golden-brown colour when complete
31.
While the meat is baking, lightly oil yellow pepper strips and cook them on a griddle pan until desired char is reached. Set aside.
32.
In a large mixing bowl, add the avocado with skin and pits removed and mash until smooth but leaving some chunks
33.
Add the lemon juice and coriander until combined and the desired smoothness is reached. Set aside.
34.
Once cooked, remove the vegan patty from the oven, carefully pull it out of the pan and set aside on the parchment paper
35.
Slice your 10 inch burger bun in half with a good bread knife
36.
Layer the bottom of the bun with rocket lettuce, top with charred yellow peppers, and the vegan meat patty
37.
Using a large spoon, add the avocado mash on top of the burger patty and spread evenly
38.
Top with Heinz yellow mustard and the bun lid
39.
Place on the top tier of the cake stand
40.
Line the 12 inch oven proof pan or a 12 inch cake tin with parchment paper and preheat the oven to 200 °C
41.
In a large mixing bowl, combine chicken mince and egg
42.
Form the mixture into a 12” patty by pressing it into the lined oven proof pan or cake tin in large spoonfuls, starting around the outer edge, making sure to press the spoonfuls together as you add. Fill in the centre, slowly pressing the mixture together until the entire base of the pan or cake tin is a solid patty with no cracks or air pockets
43.
Top with half of the flour and rub to coat until there is a thin dusty layer
44.
Brush the floured chicken patty with the whisked egg and water mixture until covered.
45.
Cover the floured and egg washed chicken patty with half of the wholemeal breadcrumbs until evenly covered with a thin layer
46.
Lift the chicken mince patty out of the pan or cake tin by the parchment paper
47.
Carefully turn it over onto a clean surface or large cutting board
48.
Repeat steps 4-6 using the remaining breadcrumbs to cover the bottom and sides of the chicken mince patty evenly
49.
Using a spatula,return the covered chicken patty to the lined pan or cake tin
50.
Bake for 1 hour 30 minutes or until the centre reaches 74 °C
51.
To make the slaw, in a large bowl combine shredded red cabbages, shredded carrots, pepper and desired dressing ingredients (mayo or oil, vinegar, sugar)
52.
Once cooked, remove the chicken patty from the oven, carefully pull it out of the pan and set aside on the parchment paper
53.
Slice your 12 inch burger bun in half with a good bread knife
54.
Layer the bottom of the bun with chicken patty, slaw, pickles and Heinz mayo
55.
Top with the 12 inch bun lid and place on the middle tier of the cake stand
56.
Line the 14 inch oven proof pan or a 14 inch cake tin with parchment paper and preheat the oven to 200 °C
57.
In a large mixing bowl, combine meat mince, eggs and dried parsley
58.
Add the mince meat mixture to the lined oven proof pan or cake tin in large spoonful around the outer edge, making sure to press and combine the mixture as you add it. Fill in the centre, slowly pressing the mixture together until the entire base of the pan or cake tin is a solid patty with no cracks or air pockets
59.
Bake for 35 minutes, it should have a deep golden-brown colour when complete
60.
Separate the leaves from the lettuce heads and run under cool water to clean. Set aside
61.
Once cooked, remove the beef patty from the oven and top with cheese. Return to the oven for 3-5 minutes until the cheese is melted. Remove from the oven and set aside
62.
Slice one of the 14 inch burger buns with a good bread knife a few cm above the midway point. This will create the bottom bun for the beef burger
63.
Layer the bottom of the bun with lettuce, tomatoes, red onion and meat patty
64.
Top with Heinz ketchup
65.
Slice the second 14 inch bun with a good bread knife a few cm below the midway point. This will create the top bun for the beef burger
66.
Place the top bun on top of the layered beef burger and add the completed burger to the bottom tier of the cake stand
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