Recreating the famous Spotted Pig Burger

April Bloomfield's The Spotted Pig has been know for years at "the" place for a superior burger. It is unlike any burger I've had for sure. It's a brioche bun, which is grilled on both sides. The burger is Pat Lafrieda of course, specially made just for them. The kicker on their burger is they top it with Roquefort blue cheese which adds a great nutty punch to the burger.

If you are going to make this burger, don't make the same mistake I did and misread the recipe. The recipe makes 8 buns, I only made 4, which turned out to be HUGE. Not a big deal, but bothersome nonetheless.

Spotted Pig Burgers

1/2 cup warm whole milk
3/4 cup warm water
2 teaspoons active dry yeast
1 1/2 tablespoons granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons salt
3 large eggs4 tablespoons unsalted butter, softened

8 Pat Lafrieda burgers, which can be ordered from Fresh Direct

Enough Roquefort cheese for your liking

salt and pepper

Directions

1. Combine milk, water, yeast, and sugar in small bowl or 2-cup glass measure. Let stand 5 minutes until foamy.

2. Combine flour and salt in bowl of stand mixer fitted with dough hook attachment (or whisk together in large bowl if mixing by hand). Add water/milk mixture and mix on medium-low speed until combined. With mixer running, add two eggs, one at a time, waiting for eggs to become fully incorporated between additions. Add butter one tablespoon at a time until fully incorporated.

3. Continue to mix on medium-low speed for 2-3 minutes. If dough appears too sticky, add flour, 1 tablespoon at a time, until it pulls away from sides of mixer (it will still stick to bottom). Continue kneading until dough is smooth and elastic, 5-6 minutes longer.

4. Cover bowl with plastic wrap and let rise until doubled in volume (about 2 hours at room temperature, or 8 hours in the refrigerator). Turn dough out onto lightly floured surface, and using bench scraper or sharp knife, cut into 8 equal pieces approximately 4 ounces each.

5. Line two baking sheets with parchment paper. Form each dough chunk into a ball and place on baking sheets, four per sheet, about 3 inches apart. Spray with non-stick cooking spray (or brush with oil), cover loosely with plastic wrap, and allow to rise at room temperature until approximately doubled in volume (about two hours).

6. Adjust oven racks to lower-middle and upper-middle positions and preheat oven to 400°F. Gently press dough balls down until approximately 4 inches wide and 2 inches high. Beat remaining egg with one tablespoon water and brush entire exposed surface of bun. Bake for 7 minutes. Remove buns from oven, brush with remaining egg wash, and bake until deep, shiny, golden brown, rotating pans top to bottom and front to back half way through baking, 10-15 minutes longer. Transfer buns to rack and allow to cool completely.

7. Heat a grill over high heat until grates are extremely hot. Season burgers heavily with salt and pepper. Grill on one side for 2 minutes, flip and cook for another 2 minutes. Flip again for 90 seconds, and then flip again for another 90 seconds. Move burgers to the cool side of the grill, and top with cheese.

8. Cut buns in half and toast cut side down for 2 minutes. Grill the top of the top half of the buns to create hash marks, about 2 minutes.

9. Assemble burgers, enjoy!