Garlic Bread Burger Buns - How to Make a Garlic Bread Burger
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Thank you for that!
Date: 2023-05-31
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Comments and reviews: 14
Tim
My garlic butter mix uses Italian seasoning instead of parsley, cracked black pepper instead of cayenne, and 5-6 cheese Italian blend instead of a single type, grilled in the oven as per method 3. I make the burgers with grated parmesan & romano mixed into the meat, marinated with a bit of Worcestershire Sauce, and grilled to perfection. I adorn them with a slice of aged Provolone and several slices of portobellos marinated in Garlic Expressions Classic Vinaigrette. A touch of Sweet Baby Ray's Hickory and Brown Sugar BBQ sauce tops it off.
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My garlic butter mix uses Italian seasoning instead of parsley, cracked black pepper instead of cayenne, and 5-6 cheese Italian blend instead of a single type, grilled in the oven as per method 3. I make the burgers with grated parmesan & romano mixed into the meat, marinated with a bit of Worcestershire Sauce, and grilled to perfection. I adorn them with a slice of aged Provolone and several slices of portobellos marinated in Garlic Expressions Classic Vinaigrette. A touch of Sweet Baby Ray's Hickory and Brown Sugar BBQ sauce tops it off.
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FredMertzification
I was wondering early on why you didn't do it the easy way. ;-) What I do, with my world famous Chef John's Hamburger Buns, is to make my garlic bread topping stuff, as you did but with some olive oil for flavor, and hot it up in a skillet before dumping those beautiful buns into it cut side down and cooking it up until just perfectly toasty. Not quite same: same but quicker and, for the crazy old woman who's not yet divorced me and myself, more betterer.
Either way you're going big right.
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I was wondering early on why you didn't do it the easy way. ;-) What I do, with my world famous Chef John's Hamburger Buns, is to make my garlic bread topping stuff, as you did but with some olive oil for flavor, and hot it up in a skillet before dumping those beautiful buns into it cut side down and cooking it up until just perfectly toasty. Not quite same: same but quicker and, for the crazy old woman who's not yet divorced me and myself, more betterer.
Either way you're going big right.
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Gabriel
I ve never seen a -former- chef making so many mistakes in a video before. So many that I can t even enumerate them. Every 5sec is another physical, visceral reaction from my part, that can politely be described as cringe. From using a paratha technique to make burger buns, to repeatedly over-flouring the dough, to not keeping track of its smooth vs. rough side. How in the hell did you actually think any of this would work
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I ve never seen a -former- chef making so many mistakes in a video before. So many that I can t even enumerate them. Every 5sec is another physical, visceral reaction from my part, that can politely be described as cringe. From using a paratha technique to make burger buns, to repeatedly over-flouring the dough, to not keeping track of its smooth vs. rough side. How in the hell did you actually think any of this would work
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Isaac
Love the video! I would say my favorite parts of your videos is how you encourage people to experiment. I find the mindset to be very creative and artistic! I often find people with Food Prejudism, where food has to be a certain way and it can't be this and it has to be that and you can't call it this and so on. Been watching your videos for a few years now and you're one of my favorite yourtubers.
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Love the video! I would say my favorite parts of your videos is how you encourage people to experiment. I find the mindset to be very creative and artistic! I often find people with Food Prejudism, where food has to be a certain way and it can't be this and it has to be that and you can't call it this and so on. Been watching your videos for a few years now and you're one of my favorite yourtubers.
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Tenzhi
I saw the video title and thought: Well, that seems too simple. You obviously just put garlic butter on it and toast it. Then Chef John is doing all this folding/layering and I'm like: Ah, well this is far more complex and worthy of a Chef John video. But then he just gives up and does it the obvious way and I left a handprint on my face.
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I saw the video title and thought: Well, that seems too simple. You obviously just put garlic butter on it and toast it. Then Chef John is doing all this folding/layering and I'm like: Ah, well this is far more complex and worthy of a Chef John video. But then he just gives up and does it the obvious way and I left a handprint on my face.
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Jeanette
We make your other burger buns all the time. We freeze them and have them on hand for sandwiches or whatever ALL THE TIME. Thank you for that one.
Also I haven't had garlic bread in years because I'm one of those free range, organic, no packaged food weirdos. Now I can have garlic bread again. The buns are right in the freezer!
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We make your other burger buns all the time. We freeze them and have them on hand for sandwiches or whatever ALL THE TIME. Thank you for that one.
Also I haven't had garlic bread in years because I'm one of those free range, organic, no packaged food weirdos. Now I can have garlic bread again. The buns are right in the freezer!
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Tzaphkiel
Once, for the 4th of july, I made burgers and garlic noodles, and I toasted the burger bunds in the pan I cooked the garlic noodles in, with the residual sauce. It was great, and I wonder if some method of producing garlic bread burger can be developed beyond the application of garlic compound butter.
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Once, for the 4th of july, I made burgers and garlic noodles, and I toasted the burger bunds in the pan I cooked the garlic noodles in, with the residual sauce. It was great, and I wonder if some method of producing garlic bread burger can be developed beyond the application of garlic compound butter.
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Julia
Chef John, what if you put the garlic butter spread in the dough when you make the dough? I haven't seen the burger bun recipe but I presume from your comments in the video that they take a quantity of butter. Why not try making the dough incorporated with garlic spread instead of on top?
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Chef John, what if you put the garlic butter spread in the dough when you make the dough? I haven't seen the burger bun recipe but I presume from your comments in the video that they take a quantity of butter. Why not try making the dough incorporated with garlic spread instead of on top?
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Lynn
I'd really like to be able to make KETO friendly breads, rolls, and buns at home. Commercial bakeries are getting pretty good at making it, but still too pricey. Please help us. Franz bakery from the Portland Oregon area is getting really skilled at producing their products.
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I'd really like to be able to make KETO friendly breads, rolls, and buns at home. Commercial bakeries are getting pretty good at making it, but still too pricey. Please help us. Franz bakery from the Portland Oregon area is getting really skilled at producing their products.
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Rana
I think the fact that the butter was close to the surface of the bun, it leeked and baked into a crust. You could have made two pieces, spread butter in between and press them on top of each other, leaving a thick layer of bread, over and under the butter. Might've worked!
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I think the fact that the butter was close to the surface of the bun, it leeked and baked into a crust. You could have made two pieces, spread butter in between and press them on top of each other, leaving a thick layer of bread, over and under the butter. Might've worked!
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Anthony
Something i've done with pizza dough, because i was craving a garlic bread crust, was to add garlic powder to the dry ingredients of my dough. I've tried fresh garlic too but i think the powdered worked better. Maybe you could try garlic power in your bun recipe.
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Something i've done with pizza dough, because i was craving a garlic bread crust, was to add garlic powder to the dry ingredients of my dough. I've tried fresh garlic too but i think the powdered worked better. Maybe you could try garlic power in your bun recipe.
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Cat
Looks delicious. I lo e garkic bread. I think it was the layer of cheese that pealed off of the top. However, I do love the simpler method of spreading the garlic butter on the already baked bun and toasting it. Adding this to my many saved list, Chef John recipes.
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Looks delicious. I lo e garkic bread. I think it was the layer of cheese that pealed off of the top. However, I do love the simpler method of spreading the garlic butter on the already baked bun and toasting it. Adding this to my many saved list, Chef John recipes.
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horsemaskreplica
Curious how a garlic brioche would be. Would incorporating garlic directly into the dough inhibit the rise? Certainly more work than your final approach but you'd get the garlic all the way through the bun instead of just on the cut surfaces.
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Curious how a garlic brioche would be. Would incorporating garlic directly into the dough inhibit the rise? Certainly more work than your final approach but you'd get the garlic all the way through the bun instead of just on the cut surfaces.
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bloodgain
I'm glad you share your failures. Folks should know that even the experienced professionals don't nail every experiment or recipe. You just gotta get in there and cook, and with a little practice, even most of your failures will still taste good!
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I'm glad you share your failures. Folks should know that even the experienced professionals don't nail every experiment or recipe. You just gotta get in there and cook, and with a little practice, even most of your failures will still taste good!
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