So delicious and the brioche buns make it!
I made these at work today, we actually make a lot of these. One of our most popular appetizers! Homemade, fresh baked brioche buns, beef hamburgers glazed with bbq sauce, cheddar, mayo and grainy mustard and garnished with a gherkin or whatever else I can find. 
Brioche can be a bit of work to make, but it’s truly worth it for these little guys. Really any fresh baked bread will do, the key is fresh baked!
Brioche is also great because it freezes very well in it’s dough form, so if you want you can make this ahead and freeze it for any appetizer emergencies!
- 1/3 cup warm water (105°F to 115°F)
- 1/3 cup warm milk (105°F to 115°F)
- 2 envelopes dry yeast
- 3 3/4 cups all purpose flour
- 2 teaspoons salt
- 3 large eggs
- 1/4 cup sugar
- 1 1/2 cups (3 sticks) unsalted butter, each stick cut into 4 pieces, room temperature
- 1 egg, beaten to blend with 1 tablespoon water (for egg wash)
- toasted sesame seeds
Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl. Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.
Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl. Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic; chill dough overnight.
Take the dough out and with a kitchen scale (or eye ballin’ it) weigh out 1 oz balls. This should make a lot of them, I only rolled out enough for 42, but you can get more out of this recipe.
Preheat oven to 400°F. Place dough in a greased mini muffin pan, or just straight on a parchment lined baking sheet. Cover and allow to rise for about 1 hour, or until they’re doubled.
Brush each with some egg wash and sprinkle sesame seeds ontop. Bake for about 8-10 minutes or until golden brown ontop. Ovens vary so keep an eye on it!
Allow to fully cool.
Hamburger Recipe:
- 1 lb of ground beef/chicken whatever you want
- 1 egg
- 1 cup bread crumbs
- 1/8 cup bbq sauce
- salt and pepper
- 1 tsp chili flakes
- bbq sauce
The best way to do these is to get an assembly line going. This is a cell phone pic of me working on them at work, can't take too many pictures, because well, I'm working. lol!
To put these together I used:
- Grainy mustard
- Mayo
- Cheddar
- Sliced roma tomatoes
- Mixed greens
- Gherkins/marinated green olives to garnish
Watch these disappear!
Also, what I was quoting the entire time I was making these: Pink Panther Hamburger Skit
January 14th, 2012 at 1:53 am
Thanks for another fab post! Yum!
January 14th, 2012 at 4:57 am
Yum! I bet the brioche buns were amazing.
January 14th, 2012 at 5:31 pm
Not so much into the burgers (I’m a veggie) but I definitely came here for those brioche. (Also, so I could say “Hey, nice buns”). I’ve always wanted to know how to make them, and – though they do require a lot of work – your recipe seems straight forward and manageable. Can’t wait to have those little buttery buns for breakfast soon! Thanks for the recipe!
January 14th, 2012 at 8:03 pm
Great info. I didn’t know it freezes well!!!! I am starving and I want one of these sliders NOW!
January 16th, 2012 at 7:41 am
This looks incredible! I had no idea that brioche could be frozen in dough form! Thanks for the tip!
January 16th, 2012 at 9:00 pm
Another very creative culinary post, and another very hungry reader of your blog:)
February 16th, 2012 at 7:16 am
Wow look damn fine sliders ……..
February 17th, 2012 at 8:11 pm
these look delicious! yum!