The trick to soft buns is minimal handling of the dough, long proving and setting them aside under a cloth to steam after they’re cooked – plus a secret ingredient: instant mashed potato. Begin this recipe a day ahead to prove the dough.
Ingredients
Potato buns
Pickled chilli
Method
Main
1.For potato buns, combine yeast, milk and 100ml hot water in the bowl of an electric mixer fitted with a dough hook and stand until foamy (3-5 minutes). Add flour, sugar, butter, egg yolk, 1 tsp salt and 250ml water, and mix until just combined (3-5 minutes; do not overwork). Transfer dough to a lightly oiled bowl, cover with plastic wrap and refrigerate overnight to rest and prove. Knock back dough on a lightly oiled bench by gently gathering the sides and folding it back on itself, then rest again in a lightly oiled bowl covered with a damp tea towel (30 minutes). Gently knock back dough, divide into 8 balls, pulling sides of dough underneath to form smooth tops, then place evenly spaced on a large oven tray lined with baking paper. Spray liberally with canola oil and set aside until almost tripled in volume (1 hour). Preheat oven to 200C and place a small roasting pan half-filled with water at the base. Brush buns with eggwash, spray again with canola spray and bake until puffed, golden and cooked through (20-25 minutes). Set aside covered with a damp cloth to cool and steam.
2.For pickled chilli, combine vinegar, sugar and salt, and bring to the boil in a saucepan. Add jalapeño chillies and set aside to cool.
3.Preheat grill to high. Shape 170gm portions of beef into patties the same size as the buns and scatter with sea salt. Heat oil in a non-stick frying pan and cook the patties in batches, pressing occasionally to keep their shape, to medium-rare (10 minutes), transfer to an oven tray, top with both cheeses and grill until melted (2 minutes).
4.Split buns and toast cut-side up under the grill. Spread aïoli over the bases and top with lettuce, tomato, Spanish onion, beef patties and tomato sauce. Serve with pickled chilli.
