The Ultimate Newfie Touton Burger Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: •4, six ounce burger patties ( moose or beef)
•12 ounces Touton dough
•thick cut smoked bacon, cooked
For the Savoury Mayo
•˝ cup homemade or good quality mayonnaise
•˝ tsp apple cider vinegar
•1 tsp dried savoury
•˝ clove very finely minced garlic (or 2 cloves roasted garlic)
•pinch salt and pepper
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Directions: |
Directions:1.To make the touton burger buns use 3 oz touten dough (white bread dough) per bun. Shape the dough into balls and flatten into 4 inch rounds. Let the rounds rise on a floured board under a tea towel in a warm place for about a half hour.
2.Heat a half inch of canola oil over medium low heat to about 300 degrees F in a large skillet. Over that temperature may result in toutons with a doughy center. You want these to bubble and begin to fry immediately so that they don't absorb a lot of oil but frying as slowly as possible is very important. When they are golden on one side flip them and fry for an equal amount of time on the opposite side. I place them on a parchment lined aluminum cookie sheet in a 250 degree F oven for another 10 minutes or so to ensure that they are cooked through.
3.Let them cool completely completely on a wire rack before splitting them horizontally with a sharp serrated bread knife and toasting the inside on a grill or under the broiler. (toasting optional)
4.These touton buns are sufficiently large to hold 6 ounce moose or beef burgers. (or even 2, as pictured)
5.The burgers shown are topped with the cooked bacon and Savoury Mayo
6.I make the Savoury Mayo by mixing together the mayo cider vinegar, savoury, minced garlic, salt and pepper.
7.Let the mayo sit covered in the fridge for at least a half for the flavor to develop. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:40 min |
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