The Perfect Appetizer

Hi Friends!
This is a great appetizer.

Mini Sirloin Burgers with Challah Buns

Mmm...

I made the Mini Challah Buns the day before and then just broiled the baby Sirloin Burgers an hour before my guests arrived. I tray passed them with a side of ketchup for optional dipping. They were a huge hit!!!

I like to take a tried and true recipe (such as Martha's Challah Bread) and tweak it a little.

I added a little garlic powder.

Use a small biscuit cutter to make the mini buns or if you are like me, you improvise with whatever you have around the kitchen. I used the top of my grandbabies bottle.

Challah Buns

1 and 1/2 pounds bread flour (about 4 and 1/2 cups) plus more for dusting

3/4 ounce fresh yeast

1/4 cup sugar

3 tablespoons honey

1 tablespoon course salt

1 tablespoon garlic powder (I use the one with the parsley added in)

1/4 cup vegetable oil, plus more for bowl, plastic wrap and baking sheet

8 large egg yolks plus 1 large whole egg

1 cup water

In the bowl of your electric mixer fitted with the dough hook, combine the flour, yeast, sugar, honey, salt, garlic powder, vegetable oil, egg yolks, and 1 cup of water. Mix on low speed until the dough is smooth and stiff with a slight sheen, about 8-10 minutes.

Turn out the dough onto a lightly floured work surface, and knead to make sure any loose bits are incorporated. Gently gather the dough and flip it over, seam side down. Place the dough in a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour. Brush a baking sheet with vegetable oil or line with parchment paper. Set aside.

Return the dough to a lightly floured work surface and divide into three pieces. Take one piece at a time and roll out to about 1/4 inch thick. Take your 2 inch biscuit cutter and cut out little buns. Place on prepared baking sheet. Continue on with the rest of the dough. Loosely cover with oiled plastic wrap, and let rise until double in bulk, about 1 hour.

Meanwhile, preheat the oven to 375 degrees. Lightly beat the remaining whole egg and brush gently but thoroughly over buns. Bake until a deep golden brown. About 30 minutes.

This recipe made about 80 rolls. They can be made up to 3 days ahead and stored in plastic bags, kept at room temperature.

Sirloin Burgers

3 pounds of ground sirloin (If you want, just use regular hamburger)

Montreal Steak Seasoning

Salt and Pepper

Pat your meat onto an oiled cookie sheet so it is about 3/4 inch thick. Take your same biscuit cutter and proceed to cut out the mini burgers. Place little burgers onto another oiled cookie sheet. Sprinkle generously with salt and pepper and Montreal Steak Seasoning. Broil or bake until medium rare. Top with your favorite cheese at the end just so it melts a little and add your favorite toppers! Pickles, grilled onions, red onions, sauteed mushrooms. The sky is the limit on this one! Place on buns that have been sliced open and tray pass with a little side of ketchup and mustard or your favorite sauce.

Remember to make the rolls at least one day ahead. It's too much work to do it all on the same day. They are sooooooooooo worth it!