Scallions, fresh ginger, garlic and sesame oil added to ground pork on Rich's Brioche Dinner Roll makes this shareable dish sublime.
4 Unit | Baked Bun Brioche |
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1 1/2 lb | Ground Pork |
2 Piece | Scallions, Thin Sliced |
1 tbsp. | Fresh Ginger, Grated |
1 Piece | Garlic Clove, Minced |
1 1/2 tsp. | Asian Sesame Oil |
Kosher Salt And Cracked Black Pepper | |
2 C | Coleslaw Mix |
2 tsp. | Rice Vinegar |
1 tsp. | Soy Sauce |
Serve with sriracha and mayonnaise
1 |
Pan up Rich's Brioche Dinner Roll Dough 4 x 6 on paper lined sheet pan. Thaw overnight in retarder at 38 to 40 °F (3 to 4°C).. Cover with plastic. |
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2 |
Allow pieces to warm up for 15 minutes |
3 |
Proof for around 30 minutes at 100°F (38°C) and 85 % humidity or leave of floor 60 minutes until double in size |
4 |
Bake using convection oven at 325°F (160°C) for 10-12 minutes until gold brown and the internal temperature reaches above 200°F (93°C). |
5 |
Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties. |
6 |
Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill. |
7 |
Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw and serve. |