Hamburger, rye, oregano, sage buns

The mad bread-making skillz set in my possession are a gift given me from my younger self. Thank you, Younger Self, it is one of my favorite things from you. I never have buns this good in the outside world except rarely, like at Bittersweet restaurant, they are one of few exceptions that prove the rule. Others have very good bread, but not so good as this. The bun was difficult to cut because it was so light and so fresh and it toasted on both sides very lightly to a tender crunch. Delightful, right out of the oven like that, then right out of the toaster. You don't see that. The meat is is just meat, eh, but the bread is really something.

Here is what makes this bread so excellent: 1 tablespoon buttermilk powder included with the flour. The dough was exceedingly wet. I ran out of flour and didn't want to open another package, so I stirred the dough as much as kneaded it, then coated the dough with oil to form the buns with oiled hands leaving the dough wet with water throughout and wet with oil surface. I thought the acid in the buttermilk would interfere with the yeast but it didn't. The wet dough allowed for a thin skin. The buttermilk makes the skin incredibly attractively light and crispy when toasted. They are impressive dinner rolls. 

The lettuce is old and so is the tomato but that does not matter. This is one of my favorite hamburgers because of its rye/oregano bun and because of its simplicity. All impulses were denied; cheese, mustard, avocado, onion, garlic, chile, pickles, none of that.

Long jalapeño serrano cheeseburger

Diced onions and garlic microwaved first for a minute to shrink, so they do not shrink while the hamburger fries and to take the edge off the garlic. One jalapeño and serrano chile each.

Worcestershire sauce, soy sauce, olive oil, white wine, salt/pepper.

Small batons made the usual way with wet dough inside a cloche baked at high heat.

Sliced cheddar cheese. Melted by steaming covered with a splash of white wine.

Chili hamburger with cheese, homemade buns

Prosciutto flavors the beans.

Robusto cheese.

Chili has white navy beans, rice and leeks, dark malted beer, tomato paste.

Bison burger, homemade buns

This here buffalo meat is so lean we had'ta ackshully add fat to it. So for one pound'a buffalo meat was added one measured tablespoon'a olive oyl, and the only reason we measured it was sos we could tell'ya 'zaktly how much was added. 

Now, that pound there made three burgers. And one pound is sixteen ounces and sixteen divied up int'a three is five ounces each with one ounce left over, so if'n two burgers is equal, which they ain't, then one'a the burgers will be one ounce bigger than the other two. Or else if each burger was 'zaktly equal then each burger would be 5.333 ounces! Weeeee doggie!  Now there's some advanced cifer'n? See? That there's wutchacall fractuals. 

CIFERS !

Egg white is wuts hold'n the seeds on. 

ARTS !

We cowboys prefer beef, I suppose on account'a it's what we growed up with.  Scientifically, the animal itself has more fat content 'specially the ones that been fattened up on corn after matur'n grazing out the open prairie. See, the differ'nce is cattle is tamed animals, relatively tamed  that is, compared to yer buffalo. Buffalo is what we call bison 'round these parts even though taxinomicly-speak'n it's incorrect. Buffalo on the other hand is completely wild and worse it's untamable. The situation is summed up like this, "There ain't no fence bin built yet that ain't nuthin' more'n a suh-ges-tin to no buffalo," and that's the natural truth. So ya ain't gonna be herd'n up no buffalos inta pens like ya do cattle. 

But every now and then we rancher types get a hanker'n for something differn't and all sos we head on out to the butcher'n shop and order us up some buffalo meat. We modern-day cow pokes don't mind a'toll pur'chisin pre-ground up buffalo wut bin packed up in little packages. What we do object to is the cost. Back in the day a feller could get 'iself an entire buffalo for the cost of a single pound today. Why, I had'ta trade a day's wages just for this one little pack. And that's a dadgum shame if not an akshawul sign of the apakalips.