- Total: 3 hr 20 min
- Active: 40 min
- Yield:12 to 14 servings
7 cups all-purpose flour
1/2 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
2 large eggs
2 tablespoons instant yeast
2 1/2 teaspoons kosher salt
3 tablespoons sesame seeds
1 cup mayonnaise
6 tablespoons yellow mustard
1/4 cup ketchup
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
4 pounds ground beef
Kosher salt and freshly ground black pepper
16 slices American cheese
1 sweet white onion, diced
2 beefsteak tomatoes, sliced
16 kosher dill sandwich toppers
1/2 head iceberg lettuce, shredded
French fries, for serving
- For the bread: Combine the flour, sugar, 4 tablespoons of the butter, the eggs, yeast, salt and 2 cups lukewarm water in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and silky, about 4 minutes. Transfer to a large bowl, cover with plastic wrap and place in a warm spot until doubled in bulk, about 2 hours.
- Meanwhile, coat the inside of a 10- to 12-cup Bundt pan with the remaining 2 tablespoons butter and sprinkle evenly with the sesame seeds. Once the dough has risen, gently press it down to deflate it and divide it into 4 pieces roughly even in size. Put the pieces in the Bundt pan and cover with plastic wrap. Let sit until the dough has risen about 1/2 inch over the top of the pan, 30 to 45 minutes.
- Meanwhile, preheat the oven to 350 degrees F. When the dough has risen, remove the plastic wrap. Bake until the bread is golden and an instant-read thermometer inserted into the center registers 185 degrees F, about 40 minutes.
- Remove the bread from the oven and immediately invert it onto a wire cooling rack. Once cool, cut the bread horizontally in even thirds. Take the middle piece of bread and split that in half again horizontally; this will help for serving later.
- Increase the oven temperature to 500 degrees F. Set a wire cooling rack over a rimmed baking sheet.
- For the sauce: Combine the mayonnaise, mustard, ketchup, garlic powder, onion powder and paprika in a medium bowl and whisk until blended; set aside.
- For the burger: Line an 8-inch round cake pan with aluminum foil. Sprinkle with 2 teaspoons of salt and several grinds of black pepper. Press half of the ground beef into the cake pan and sprinkle with another 2 teaspoons salt and several grinds of black pepper Lift the burger patty out of the cake pan using the foil and flatten it with your hands to about 9 inches in diameter. Flip the patty onto one side of the wire rack. Repeat with the remaining beef.
- Transfer the patties to the oven and cook until brown around the edges and an instant-read thermometer inserted into the centers registers about 150 degrees F, 15 to 20 minutes. Top evenly with the cheese and cook until melted, 2 to 3 minutes more. Remove the patties from the oven and let rest while you get the bun ready.
- Spread half the sauce on the bottom piece of bread. Top with half the onions, tomatoes and pickles. Transfer one patty to the bread and top with half the lettuce. Top with the middle pieces of bread and spread with the remaining sauce. Top with the remaining onions, tomatoes and pickles. Transfer the remaining patty to the bread and top with the rest of the lettuce. Cover with the top third of the bread and serve with french fries. (To make the burger easier to serve, separate the bread in the middle so you have two single-patty burgers.)
Source: Read Full Article