Try these burgers for your grill

City Hall’s Hamburger Jake Linzinmier, Sang Yoon, Maureen Petrosky and Henry Meer Makes approximately 10 buns. INGREDIENTS For the hamburger meat • Hamburger blend, which consists of a mixture of specialty cuts of beef, including short ribs and brisket Onion brioche buns • 20 grams yeast • 1-1/3 cups warm water • 20 grams dry milk powder • 3-1/2 cups all purpose flour • 1 ounce of onions • 1 egg • 1 ounce canola oil • 2 ounces sugar • 10 grams salt • 20 ounces butter, softened DIRECTIONS For the buns Dissolve yeast in water. Stir in dry milk powder. Allow yeast to bloom (about 5 minutes, until foamy on top.) Add flour and combine to make a sponge. Place in a clean bowl, cover with plastic wrap and place in a warm (not hot) area and allow to rise for about 1 hour (or until double). Gradually mix in eggs, oil, sugar, salt and onions, using the paddle attachment on a mixer (or by hand). Add butter a little at a time until completely absorbed and the dough is smooth. Dough will be very soft and sticky. At this point the dough can be transferred to the refrigerator overnight (this chills the dough and makes it less sticky and easier to handle), though this is not necessary. Cut into 4-ounce balls and arrange with plenty of space between each on a parchment-lined sheet pan. Flatten into patty shape (about the size of a hamburger). Cover with a damp towel or plastic wrap and place in a warm area. Allow the rolls to rise until doubled in size (about 20 minutes). Brush with egg wash and bake at 400º for 12 minutes or until done. Allow the rolls to cool before cutting. MANAGE YOUR RECIPES

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