SLOPPY JOES AND SEEDED HAMBURGUER BUNS

PORTIONS: 4

INGREDIENTS

8 oz. ground chicken

8 oz. ground pork

1 tbsp. vegetable oil

2 minced garlic cloves

1 mediums size onion chopped

½ celery rib, chopped

¼ green pepper diced

½ cup tomato puree

1 tsp. chopped fresh oregano

¼ tomato ketchup

¼ cup BBQ sauce

1 tbsp. Louisiana hot sauce

1 tsp. ground mustard seeds

2 tsp. salt

½ tsp. black pepper

METHOD

Heat the oil in a frying pan and add garlic, onion and celery. Cook for 2 minutes at moderate heat.

Add chicken, pork and brown it.

Add the rest of the ingredients and let it cook for about 10 minutes.

Serve on hamburgers buns.

YIELDS: 6 HAMBURGERS ROLLS

INGREDIENTS

3 cups unbleached flour

1⅓ cup lukewarm water

2 tbsp. instant dry yeast

2 tbsp. granulated sugar

1 large egg, beaten

1 tsp. salt

TOPPING

1 tsp. flax seeds

2 tsp. sesame seed

1 beaten egg white

METHOD

In the mixer bowl add all the ingredients for the recipe, except for the topping.

At moderate speed mix for about 10 minutes.

Cover the bowl with plastic wrap and let the dough to ferment for about 2 hours. It should double in size.

Grease a baking sheet pan.

Divide dough in 6 pieces. Make 6 balls and place it in the baking sheet pan. Let the dough ferment again and it will double in size.

Preheat the oven at 375° and bake the dough for 10 minutes.

Pull out the sheet pan and brush the dough with egg whites and sprinkle the top with the seeds.

Place the baking pan back into the oven and cook for 14 more minutes until golden brown.

Remove the baking pan and let the bread cool off.

METHOD

In the mixer bowl add all the ingredients for the recipe, except for the topping.

At moderate speed mix for about 10 minutes.

Cover the bowl with plastic wrap 

Let the dough to ferment for about 2 hours. It should double in size.

Grease a baking sheet pan.

Divide dough in 6 pieces. Make 6 balls and place it in the baking sheet pan.

Cover and let the dough ferment again and it will double in size.

Preheat the oven at 375° and bake the dough for 10 minutes.

Pull out the sheet pan and brush the dough with egg whites and sprinkle the top with the seeds.

Place the baking pan back into the oven and cook for 14 more minutes until golden brown.

Remove the baking pan and let the bread cool off.