Homemade Burger Buns and Deep Fried Pickles

Is your family big on summer grilling?  We are and

we love burgers at our home.  I really like a great 

bun on a great burger.  The white fluff you buy at the store

doesn't really hold up to a hefty hand formed patty.

I had a recipe for hamburger buns years ago and lost it.  

 Last summer I tried several

recipes and didn't like them.  Then when I was making

my Homemade White Bread one time I decided to

try the dough for buns.  Click on the above for the complete

recipe and instructions.

We loved it.  

The nice thing was they were perfect fresh that day 

but they froze well too.

The perfect size for a hamburger bun is the wide mouth

jar lid.  Roll the dough out about 1/2 inch thick.

I do all my baking on parchment paper.  It really helps to keep

the baked goods from browning too much on the bottom and 

you don't want your buns overbaked!

Let them rise about 20-30 minutes or until doubled.

Bake about 15 minutes or until just pale golden.

I brushed mine with an egg wash and topped some with

poppy seeds and some with sesame seeds and left some plain.

Build a better burger with a homemade bun.

(This burger is also topped with a fried egg - it was my son's creation.)

My son Marcus loves to cook and he makes us fried pickles.

I asked him for his recipe and he said, "No, it is a family secret!"

But..... he relented and gave me his recipe.

Deep Fried Pickles

1 jar dill pickle slices - drained and dried off

Set the pickles aside.

Make an egg wash with

 1 egg, 2 T. milk and 1 T. flour

Stir the wash with a whisk until the lumps are gone.

Make seasoned flour by mixing

flour

salt and pepper

garlic powder

Bring 2 inches of vegetable oil to 350 degrees.

Dip the dried pickles in the egg wash and then

into the seasoned flour.  Fry about 8-10 at a time

until golden.  Drain on paper towel.  

He says he likes to taste the dill so he doesn't use a lot

of seasoning in the flour.

I told him I had never heard of mixing flour into an egg wash

and he said that he had read somewhere that if you add the 

flour then the seasoned flour sticks to it and he is right

Give these a try for a BBQ.  They are always a hit and we

use up a whole jar every time.

(He uses this same recipe on his chicken fingers - yum!)

(See how amazing the coating is?)

I will be posting with

Foodie Friday

On The Menu Monday