CANOEING SESSIONS VOLUME 2: BLACK PEPPER BURGERS

by Martin Perkins

 

In this video we went for a paddle back up the river ouse to the ferry boat inn for a lovely crispy pint before cooking up a storm on the river bank.

We made some black pepper heavy burgers which went down an absolute treat after an hour and a half of paddling, a beer and lots of river based messing about. Melting the cheese over the top of some hard seared green pepper was brilliant but I’d love to have used something slightly milder than a jalapeño for a little bit of extra heat.

Some rough and ready recipes below if you want to give it a go yourself:

EQUIPMENT:

THE CLOCHE

CHIMNEY TOPPER GRILL

BURGERS

Super simple - just some good quality steak mince shaped into patties with a dimple in the middle to account for shrinkage on the grill. I never salt my burgers until just before cooking because I find it gives them a more sausage like texture when I’m after a super tender bite.

Salt and pepper just before they go on the grill and be patient before flipping as the crust is helps hold them together.

PEPPERS

Char them on all sides either on the grill or directly in the lit coals. When completely blackened, pop them in a sandwich bag or crisp packet to steam for 10 mins then scrape the skin off and cut into burger sized pieces.

BURGER BUNS:

The Burger buns in the video are a close adaptation of a Joshua Weissman recipe. I just added a very decent teaspoon of course black pepper to mine. Layers of flavour. Laaaayers.

INGREDIENTS:

For Tangzhong:

  • 20g bread flour
  • 27g water
  • 60g  milk

For Dough:

  • 120g milk
  • 9g instant yeast
  • 320g bread flour
  • 7g salt
  • 35g caster sugar
  • 1 egg
  • 42g unsalted butter, softened

For Egg Wash:

  • 1 whole egg
  • A splash of milk

INSTRUCTIONS:

Bread Dough:

  1. Tangzhong: Add all ingredients together over medium heat, whisking constantly until it becomes a paste. Let cool.
  2. Primed Yeast Mixture: Combine milk and instant yeast. Whisk until yeast is dissolved, then let sit for 8 minutes.
  3. Mix Dough: In a stand mixer bowl, add the dry ingredients (bread flour, salt, and sugar). Gradually add the milk-yeast mixture and tangzhong paste. Once the dough starts to come together, add the egg. Mix on medium-low speed until incorporated.
  4. Add Butter: Gradually add the softened butter while mixing. Continue mixing until the dough is smooth and pulls away from the sides of the bowl.
  5. First Rise: Lightly oil a medium-sized bowl, place the dough seam-side down, and cover with a damp tea towel. Allow it to proof in a warm area for 1 to 1.5 hours, or until doubled in size.
  6. Shape: Punch the dough down and lightly flour your work surface. Divide the dough into six even pieces, each weighing around 95–105g.
  7. Shape Buns: Gently stretch each piece of dough, fold the edges towards the centre, then flip it over. Rotate the dough and pull it toward you to create tension. Repeat for all pieces.
  8. Second Rise: Place the shaped dough on a parchment-lined baking sheet, leaving about 6 cm between each bun. Cover with damp tea towel, find a way to kind of tent it over so it doesn’t stick. Let rise at room temperature for 1–2 hours, or until doubled in size.
  9. Bake: Preheat the oven to 190°C. Before baking, brush the buns with the egg wash (whisk together 1 egg and a splash of milk). Bake for 15 minutes, or until golden brown. This will depend on the size of the buns.

CANDIED BLACK PEPPER

Another steal of a YouTuber named SenpaiKai9000.

INGREDIENTS

  • 30g apple cider vinegar
  • 60g caster suger
  • 2 tablespoons black pepper
  • Pinch of salt

 

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