Brioche Burger Buns

1. Whisk together the warm water, Clover milk, yeast and sugar; set aside. Beat the egg in a separate bowl.
2. Add the flours, salt, and Clover butter to the bowl of a stand mixer. Using the paddle attachment, mix the ingredients until the butter is the size of pebbles.
3. Add the yeast mixture and the beaten egg. Run the mixer on medium-low speed (I used #3 on my KitchenAid) until a dough forms, about 5-8 minutes.
4. Scrape down the sides of the bowl if necessary and shape the dough into a ball. It will be sticky. Cover bowl with plastic wrap or a very damp kitchen towel, and let the dough rise until it has doubled in size, about 1- 3 hours 
5. Line a baking tray with greaseproof paper. Using a floured dough scraper (or chef’s knife), divide the dough into 8 equal pieces. If you have a scale, weigh each piece to guarantee that they’re all the same size.
6. To shape the dough into balls, gently flatten each piece like a pancake. Gather the ends and pinch the dough to seal in the centre. Flip the dough over, cup the surface with your palm, and roll into a ball. Transfer to your baking sheet, placing them a few inches apart. Cover and rest for 1-2 hours, or until puffy and slightly risen.
7. To make the egg wash, beat the egg with a splash of water. When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add sesame seeds to the top of your rolls.
8. Preheat your oven to 200c. and place metal baking dish on the oven floor. Before the dough goes in, add about 1/2 cup of water to the dish to create steam. This will help keep the bread nice and moist. Bake for about 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely.

Linda’s Burger Patties

1. Line a tray with baking paper. Place the beef mince, breadcrumbs, onion, smoked paprika, cayenne pepper, garam masala, egg, chopped herbs and seasoning, in large bowl. Use your hands to mix until just combined.
2. Divide the mixture into 8 equal portions. Shape each portion with your hands into a patty.
3. Place the patties on prepared tray. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest.
4. Heat the vegetable oil in a large non-stick frying pan over medium-low heat. Cook half the patties for about 4 minutes each side or until browned and cooked through. Base with BBQ sauce at the last minute for extra juiciness. Transfer the patties to a plate. Set aside and cover to keep warm
5. Meanwhile, preheat the grill on high. Line a baking tray with foil. Place the hamburger buns, cut side up, under the grill and toast for 1 minute or until golden. Leave the grill on. Place the patties on prepared tray. Top patties with cheddar. Place under the grill for 1 minute or until the cheddar is just melted.
6. Spread the top and bottom halves of the toasted hamburger buns with the homemade chilli sauce and mayonnaise. Top with two patties then jalapeno, biltong, sliced tomato and lettuce. Cover with the hamburger bun tops to serve.
   
   

Hot Samurai Chilli Sauce 

1. Slice the chillies, removing the stalks. Peel the ginger and garlic, roughly chop.
2. Place in a saucepan and add the apple cider vinegar.
3. Bring to the boil, boil for 5 minutes. Turn off heat
4. Leave to cool then blend until smooth.
5. Do not attempt to blend this sauce when it is still hot. Learn from me!