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Mini Smash Burgers with Wagyu Tallow Buns

Chef Mandy Tanner

Servings

24 mini burgers

Prep Time

20 minutes

Cook Time

30 minutes

Calories

446

Cuisine

American

Category

Grilled & BBQ

Homemade Wagyu Beef Tallow Buns are pillowy soft and worth the effort. The dough comes together quickly in a mixer or you can knead it by hand, and is a beginner friendly baking recipe. Using instant yeast allows you to simply mix all of the dough ingredients together, and instant mashed potatoes and nonfat dry milk powder add flavor and enhance the texture. With a yield of 24 mini smash burgers to feed a crowd, this one meant for a game day celebration or party! Keep them simple or jazz them up with your favorite burger toppings. 

Mini Smash Burgers with Wagyu Tallow Buns

Ingredients

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    • 3 cups all-purpose flour

    • ½ cup instant mashed potato flakes

    • ¼ cup nonfat dry milk powder

    • 2 tablespoon granulated sugar

    • 2 teaspoon instant yeast

    • 1 ½ teaspoon sea salt, or kosher salt

    • ¼ cup SRF Wagyu Beef Tallow, plus more melted, for brushing

    • 1 ¼ cups warm water

    • 1 tbsp flaky salt, such as Jacobsen X SRF Rosemary and Sage Salt, or sesame seeds

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    • 2 lb SRF Wagyu Gourmet Hamburger

    • 1 tablespoon kosher salt

    • 1 ½ teaspoon pepper

    • 1 tablespoon SRF Wagyu Beef Tallow

    • 24 (2-inch square cut) cheddar cheese slices, such as cracker-cut slices

    • 24 pickle rounds

    • 24 Wagyu Tallow Buns, halved

    Directions

    1. Prepare the Wagyu Tallow Buns; This can be done a day or two in advance, if needed. In a bowl of an electric mixer with the dough hook attachment, add the flour, mashed potato flakes, milk powder, sugar, instant yeast, salt, tallow and warm water. Mix for 5 to 8 minutes on low speed until a soft dough forms, then turn the dough out onto a work surface and knead a few times by hand and shape into a smooth ball. Alternatively, mix the ingredients together in a bowl, then turn out onto a work surface and knead by hand until a soft smooth dough forms, about 10 minutes. Cover the dough with an inverted bowl, and let rise for 1 hour.

    2. Divide the dough in half, then each half into 12 pieces, creating 24 portions. Form smooth golf ball-sized-rounds, pinching the bottoms together and gently rolling with your hands. Line a rimmed baking sheet with parchment paper, and set the dough rounds on the parchment paper, leaving 1 to 2-inches between them. Cover with another inverted baking sheet or a clean kitchen towel, and let rise for 1 hour 30 minutes.

    3. Preheat the oven to 350°F. Gently press the dough rounds to flatten the buns slightly, then brush with melted Wagyu Tallow, and sprinkle with flaky salt or sesame seeds, if desired.

    4. Place the baking sheet on a rack in the center of the oven and bake until the buns are golden brown, have puffed up, and are cooked through, 18 to 20 minutes.

    5. Remove the baking sheet from the oven and allow the buns to cool completely on the baking sheet before slicing and serving.

    6. For the mini smash burgers; Portion the Wagyu Gourmet Hamburger into 24 golf ball size rounds, and place on a lined baking sheet. Season with kosher salt, and pepper.

    7. Heat a large pan or cast-iron skillet over medium heat. Add 1 tablespoon of Wagyu Beef Tallow and working in batches, add the burger rounds to the pan. Place a piece of parchment paper over the beef and use a large spatula to press the beef into ¼-inch-thick round patties. They will shrink up as they cook so it is best to make them larger than the buns. Cook for 1 to 2 minutes, then flip, and add a slice of cheese. Cover the pan with a lid to melt the cheese and cook for 1 minute. Remove the burgers, and place on a rack over a baking sheet and keep warm until ready to serve. Continue working in batches until all the burgers are cooked.

    8. For serving; Place a pickle on the bottom of the bun, and add the cheeseburger patty. Serve with additional burger toppings, as desired. Enjoy!