Sealand Handmade Beef Burgers, fluffy homemade brioche buns, and a crisp, refreshing iceberg wedge salad with creamy blue cheese dressing. This recipe combines the rich flavors of grilled beef, soft buttery bread, and bold salad sides for a restaurant-worthy meal you can make at home.
Perfect for weekend grilling, family cookouts, or indulgent weeknight dinners, these burgers with all the fixings are sure to impress — and satisfy.
Grilled Handmade Burgers with Homemade Brioche Buns and Iceberg Wedge Salad
Rated 5.0 stars by 1 users
Category
beef
Servings
6
Prep Time
20 minutes
Cook Time
30 minutes
Juicy Sealand handmade beef burgers grilled to perfection, served on homemade buttery brioche buns with creamy blue cheese sauce and a crisp iceberg wedge salad — the ultimate gourmet burger night made easy at home.
Author:Sealand Quality Foods
Ingredients
-
1 pack of Sealand Handmade Beef burgers (6 burgers in a pack) , frozen
- 2 1/2 teaspoon yeast
- 4 Tablespoons milk, warm
- 1 Tablespoon sugar
- 2 cups Flour
- 3 Tablespoon sugar
- 1/2 cup eggs, beaten (2 small eggs)
- 1 teaspoon salt
- 8 Tablespoons unsalted butter, room temperature cut into cubes
- 1 egg mixed with 1 tablespoon cream for egg wash.
- Sesame seeds for sprinkling, optional
- 1 1/2 cups Sour cream
- 2 cloves garlic, minced or 1 teaspoon garlic powder
- 1/2 cup blue cheese crumbles
- 1 teaspoon lemon juice
- 1 tablespoon parsley chopped
- 1 teaspoon fresh thyme leaves minced
- 2-4 tablespoons milk more or less to thin the dressing
- 1/8 teaspoon salt and pepper adjust the seasoning to your taste
- 1 iceberg lettuce
- 1 1/2 cups croutons homemade or store-bought
- 1/8 teaspoon each of salt and pepper
- 1/4 cup of blue cheese crumbles optional
- 1/4 teaspoon chili flakes optional
- Homemade burger buns
- Blue cheese crumbles
- Greens (arugula, lettuce or spinach or a combo)
- Sautéed Mushrooms
- Onions, optional
Burgers
Brioche Buns
Blue Cheese Sauce/ Dressing
Wedge Salad
Assemble the Burger
Directions
- Make the brioche buns 3-4 hours ahead of time. You can also prepare the dough the night before and bake the day of.
- In a small bowl, mix the yeast, warm milk and sugar. Set aside until it becomes frothy, this takes 2 minutes.
- In a stand mixer, mix the flour, sugar, eggs, salt and add in the warm milk and yeast mixture.
- Knead the dough for 5 minutes until smooth.
- Gradually add in the butter cubes, one cube at a time, making sure each cube has fully incorporated into the dough.
- Keep kneading while adding in the butter until all of it has been incorporated, this should take 8 minutes or so. You should end up with a super soft dough that’s not dry and it should stick lightly to your fingers when pressed down.
- Cover the dough and let it rest for 1.5-2 hours depending on how warm the temperature of the house is.
- Once ready, divide the dough into 8 equal pieces. Rolls each piece into a firm tight ball and then press it down lightly to form a disc shape.
- Place the buns on a parchment lined baking sheet and let them rise for another 30 minutes.
- In the meantime preheat the oven to 373 degrees F.
- Remove the Sealand Handmade burgers from the freezer, each pack has 6 burgers.
- Remove the burgers from the pack, and preheat the grill to medium high.
- Before baking the buns, brush them with the egg wash mixture and sprinkle some sesame seeds if you’d like.
- Bake the buns for 15-17 minutes until golden and springy when touched.
- Remove them from the oven and don’t slice them right away. Wait at least 8-10 minutes.
- When the grill is ready, place the frozen burgers directly on the grill and drop the heat to medium.
- Cover the grill and let the burgers cook for about 5-6 minutes before flipping them.
- Flip and cook for another 5 minutes.
- In the meantime, prepare the Salad dressing, or burger sauce. Mix all the blue cheese dressing/sauce ingredients in a bowl. Taste and adjust seasoning. Add less or more of the blue cheese depending on your taste.
- To make the wedge salad, take a head of iceberg lettuce and remove the outer layer of leaves. Wash it thoroughly and remove the access water
- Using a serrated knife, cut the iceberg lettuce in half. Next, cut the halves diagonally into three parts. You’ll have 6 wedges of iceberg lettuce.
- You can further cut that wedge in half crosswise to have two equal wedges.
- Once you have cut the iceberg lettuce into wedges, add as much or as little of the dressing as you like! Top the salad with crumbled croutons if you’d like or blue cheese crumbles.
- To assemble the burger, cut each brioche bun in half.
- Spread a generous amount of blue cheese sauce/dressing. Add some greens, sautéed mushrooms and then place the burger on top. The top layer of the bun covers the burger and it’s ready to enjoy.
- Bon appetit
