Grilling Hamburgers and Baking Poppy Seed Brioche Bread | Cal Flame

Labor Day is an ideal time to get friends and family together to celebrate. Enjoy this wonderful recipe that will make your hamburgers taste better than your average, on your Cal Flame Grill!

Poppy Seed Brioche Bread

Ingredients

• 700g strong white flour
• 2 teaspoons salt
• 3 tbsp poppy seeds
• 1½ teaspoons dried yeast (1x7g sachet)
• 4 eggs
• 225ml lukewarm water
• 2 tbsp honey
• 100ml sunflower oil

Baking in the Cal flame Convection Oven

Mix the full amount of flour, salt, 2 tablespoons of the poppy seeds and dried yeast in a large bowl and make a hollow in the middle. Add 8 fluid ounces lukewarm water followed by, 3 of the eggs, honey and sunflower oil.

Using a large spatula begin by mixing the fluid ingredients gently together, then gradually take up the flour. Starting mixing from the middle, then work your way to the outer edges. Once the mixture has blended, lay it out onto a floured wooden board.

Knead the mixture with well-floured hands for at least for 10 minutes until you see an elastic texture dough. Grease the casserole and place in the dough, cover with a kitchen towel and place in a warm dry place. Allow the dough to rise for 1½ hour or until its volume has doubled. You may also let it rise in a cool place for a longer period of time.

Beat the remaining egg and brush over the risen dough; sprinkle it with the remaining tablespoon of poppy seeds. Bake it in a Cal Flame Convection Oven at 400°F for 10 minutes, then reduce the heat to 300°F and bake in the Cal Flame Convection Oven for further 30 minutes.

 

Labor Day Hamburgers

Ingredients

• 2 pounds ground beef (80% lean / 20% fat)
• 1/2 small onion, finely chopped
• 2 teaspoons Worcestershire sauce
• 2 teaspoons tamari or soy sauce
• 1 teaspoon garlic powder
• Freshly ground black pepper

Grilling on your Cal Flame Grill

Heat your Cal Flame Grill to 450°F. On a charcoal grill, arrange the coals to create two zones, direct grilling, and indirect grilling. Meanwhile, prepare the burger patties.

Add seasoning to the beef. Place the ground beef on a baking sheet and pat it into a log about 2 feet long. Use your thumb to make a deep hole in the center. Sprinkle the onions evenly into the hole. Whisk the Worcestershire, tamari or soy sauce, and garlic powder together in a small bowl. Sprinkle this over the onions. Finish by sprinkling few grinds of fresh black pepper over the meat.

To shape the patties, pinch the ground beef closed. Divide the meat into 8 equal portions. Using your hands, gently flatten each portion into a patty about 1-inch thick. Avoid compacting or overworking the meat. Let the burgers sit at room temperature until the grill is ready.

It’s time to grill the burgers using your Cal Flame Grill! Place the patties on the grill in a single layer. Cook until you see the grate lines on the meat, then flip and cook until grate marks appear on the second side. If using a charcoal grill, move the patties to a lower-heat (indirect) area of the grill. If using a gas grill, reduce the heat to medium. Grill 2 to 3 minutes more for medium-rare burgers, 3 to 4 minutes more for medium, or 5 to 6 minutes more for well-done burgers. In the last minute of cooking, place a slice of cheese on top of each burger and toast the buns.

Assemble the burgers. Place a patty on each toasted bun and serve with toppings.