The Bolo (Pineapple Bun) Burger

Name: The Bolo (Pineapple Bun) Burger
Prep time: 5 h
Cook time: 10 min
Total time: 5 h 10 min
Cuisine: American
Ingredients: 200 g chuck; 200 g sirloin; 200 g short rib; 60 g beef fat; salt; 4 tbsp butter (optional); american cheese; 30 g butter, softened; 40 g cake flour; 50 g powdered sugar; 3 g milk powder; 2 g baking powder; 1 egg yolk; 1 tsp whole milk; 1/2 tsp vanilla extract; 4 slices pineapple; sugar; 120 g mayo; 1/2 tsp 5-spice; 1/2 tsp white pepper; 1/2 tsp sesame oil; 1 tsp Shaoxing wine; 1 tbsp hoisin sauce; 1 clove garlic, grated; 20 g bread flour; 25 g water; 60 g whole milk; 120 g whole milk; 9 g instant yeast; 340 g bread flour

26 steps

Prep:5hCook:10min

This is a burger that would probably piss off my ancestors.. but I promise it's good. Inspired by Hong Kong cafes and Wisconsin butter burgers, this creation doesn't hold back on flavor... and calories.

Updated at: Fri, 08 Nov 2024 20:22:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories1376 kcal (69%)

Total Fat85.2 g (122%)

Carbs111.3 g (43%)

Sugars34.6 g (38%)

Protein39.9 g (80%)

Sodium1383.3 mg (69%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Instructions

Pineapple Buns

Step 1

Combine 20 g bread flour, 25 g water, and 60 g whole milk in a pot over medium heat. Mix until it forms a thick paste and remove from the heat. This is the tangzhong.

bread flour20g

water25g

whole milk60g

Step 2

Dissolve the yeast in the milk. (make sure the milk is slightly above room temperature for best results)

Whole milk120g

instant yeast9g

Step 3

In a stand mixer with a dough hook attachment, combine the flour, salt, sugar.

bread flour340g

salt7g

sugar35g

Step 4

Slowly drizzle in the milk while mixing on low speed. Add the tangzhong and mix until the dough is roughly combined, about 3-5 minutes.

Step 5

Add the egg and yolk. Mix for another 3-5 minutes until incorporated.

egg1

yolk1

Step 6

Turn the mixer speed to medium and slowly add the butter while mixing for 8-10 minutes until the dough is smooth and only slightly sticky.

Step 7

Place the dough on a work surface and form into a round ball. Place in an oiled bowl, cover and proof for 1-1.5 hrs until doubled in size.

Step 8

Punch the dough down to release all the gas. Portion the dough into 6 balls weighing about 100 grams each.

Step 9

Shape the dough into balls and place on a lined baking sheet. Cover and proof for another 1-1.5 hrs until doubled in size.

Step 10

Preheat oven to 365 F.

Pineapple Topping

Step 11

Cream butter and sugar with a whisk or in a stand mixer with the paddle attachment.

butter30g

powdered sugar50g

Step 12

Sieve in all dry ingredients into the butter mixture.

cake flour40g

milk powder3g

baking powder2g

Step 13

Add the egg yolk, milk, and vanilla extract and combine into a paste.

egg yolk1

whole milk1 tsp

vanilla extract½ tsp

Step 14

Refrigerate for 20 minutes to firm up.

Step 15

Portion into 6 equal balls and press with a tortilla press or roll out flat and cut with a ring mold.

Step 16

Once the buns are done proofing, brush egg wash (1 egg beaten with 2 tsp milk) over them. Place the pineapple topping and brush the topping with egg wash.

Step 17

Bake for 15-20 minutes until golden-brown.