For the brioche buns: 750 ml milk, 30 g sugar, 15 g Instant yeast, 5 large eggs (one of them for egg glaze, 500 g cake flour, 12 g Salt, 300 g butter (softened)
For the burger: 600 g beef, 10 g fresh thyme, sea salt and freshly ground black pepper, 100 ml Olive oil
For the plum compote: 300 g plums, 200 g sugar, star anise, 100 ml red wine, 80 g salad, Skinny fries to serve if you want
In the first step, the dough is prepared for the brioche rolls. Warm the milk until it starts to boil gently and dissolve the sugar and yeast in it. Beat the eggs frothy and add the warm milk mixture slowly, stirring constantly. Mix together the flour and salt, add the egg mixture and knead the dough for ten minutes. Add the butter piece by piece, knead the dough for another five minutes and then place in the refrigerator.
Next is the meat’s turn. Cut into cubes, mix the thyme and season with salt and pepper. Shape into 3 cm thick patties, that weigh roughly 150 g each. Place in the fridge to rest.
Preheat your oven to 220C and remove the brioche dough from the fridge. Shape it into small balls of about 5 cm in diameter and place them on a greased baking tray. Be sure to leave enough space between each roll, as they rise later when baking. Cover the rolls with a damp dishcloth and set aside for a moment.
In the meantime prepare the plum compote. Wash and dice the plums, mix with the other ingredients and simmer on low heat until the sugar has completely dissolved. Turn up the heat slightly and simmer gently until the liquid becomes syrupy. Remove from the heat and set aside.
Now remove the damp dishcloth from the brioche buns, whisk an egg and sprinkle the dough balls with a little egg glaze. Turn the temperature down to 180C and bake the buns for 10 – 12 minutes, or until a skewer comes out clean.
In the meantime, coat the burgers with a little olive oil, then roast them, turning them only once. Using tongs, carefully cook the sides of the burger also. Should the meat still be too rare, finish off in the oven for 3 – 5 minutes.
Remove the buns from the oven and let them cool slightly. Also, let the patties rest for a few minutes. Then halve the rolls, wash the salad, shake the leaves dry and place them on the lower halves of the buns. Now layer the patty and the plum compote over it – finished is the delicious recipe idea of our partner winery Warwick. If you like, you can add skinny fries as you like.
Our Wine recommendation
Of course, what is not missing out with this delicious burger is a glass of red wine. The Warwick First Lady Cabernet Sauvignon 2016 is just the right choice. Its fruity notes perfectly complement the plum compote, whilst nuances of leather and liquorice ensure for complexity. Or you take the Warwick Blue Lady 2015, also a fruity and opulent Cabernet Sauvignon that scores with its fullness and smoky notes. A good Choice is the Warwick Three Cape Ladies 2015, too. With its spicy and fruity aroma play, the blend is the ideal complement for the burger with plum compote.