Next week marks the biggest cookout, picnic, and barbecue holiday of the year, the 4th of July. Sure, it also marks our nation’s independence, but let’s be honest, we’re all here for the food. This year, Hayley wanted to bake up some delicious burger buns for you. We’ve made attempts on a solid burger bun recipe before, but they’ve all fallen short in either looks, texture, or flavor. Well, this time around, Hayley nailed it. These burger buns are light and fluffy, and provide the perfect bun-to-meat ratio for burgers.
This recipe is almost identical to the English Muffin recipe we posted a few months back, which reminds me: we need to make more of those! If you have already tried the English muffins, then you’re certainly ready to tackle this recipe too!
After making these perfect little buns, we formed some generous grass fed beef patties and hit them with our Steak Seasoning. This bold blend is the perfect pre-grill seasoning for burgers because it’s nice and bold. With burgers, you want to form them somewhat loosely (while still ensuring they’ll stay together on the grill). If you can still see the original grind of the beef, you’re doing just fine.
The burger in the center of this photo (above) was formed with a very finely ground beef. You can see that the more tightly formed patties like to bulge a little bit, even when you dimple the center.
After slicing the buns, we lightly toasted them on the grill over low heat. I’m not sure how I missed getting a photo of that part, but there was a lot going on. We served these gorgeous burgers alongside a fresh spring greens salad, and some boiled corn with our New Bae Seasoning and a compound herb butter (Hayley doesn’t eat corn, but the rest of us do). It was just delish!
I don’t know if this will be the last meal we enjoy with family on our back porch (we are moving in 3 weeks), but if it is, we will have fond memories of a perfect, hot summer evening with big juicy burgers, buttery corn, and lovely conversation with my parents. It will be the perfect send off.