Brioche Hamburger Buns, Hoagies and a BBQ

I’ve barbecued for at least three weekends in the last month because, miracle of miracles, it’s NOT raining.

And I like the taste of bbq’d meats.

No other explanation needed.

I was going to throw sirloin steaks, burgers and a chicken breast on the grill but switched out the last two pork chops in my freezer for the steaks, so I wouldn’t have two beef items. In anticipation of the burgers, I decided to make my own hamburger buns. My recipe makes enough dough for sixteen buns but I made hoagies with half, so I ended up with eight buns and four hoagies. Brioche breads freeze and thaw wonderfully, so that’s why I decided on an enriched rather than a lean bread recipe. It tastes good too.

Hamburgers … naked and dressed – I don’t like raw onions on my burgers but onion rings. Oh mama!!

The rest of the barbecue – Now I just have to figure out what to serve for sides in the week ahead … although I’m thinking of sticking that chicken into one of the hoagies.


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11 thoughts on “Brioche Hamburger Buns, Hoagies and a BBQ

  1. Brioche buns seem to be the thing right now for burgers. I like mine a little toasted first or just heated in the frying pan. I’ve been enjoying them lately with all sorts of meats and cheese fillings.

    1. I like that they stay fresh tasting and ‘moist’ longer than most other breads I’ve made. Toasting is a bit challenging in my temperamental toaster but when done, the results are worth the effort.

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