The Final Newfie Touton Burger. Newfoundland loves toutons, so why not use them as burger buns. The feel holds up effectively to a giant juicy burger and I’ve added some Newfoundland Savoury mayo for an additional native contact. Yum!
The Final Newfie Touton Burger.
The bun! Or is it?
One in every of my greatest pet peeves about locations that serve a giant, juicy burger is that it’s too usually served on a bun that isn’t substantial sufficient to deal with it.
By the point you get half manner by way of the burger, the bun has all however disintegrated and you’re waving to the server for additional napkins.
A giant sloppy burger wants a bun that may tame all that juicy goodness.
Right here in Newfoundland we’re very, very fond certainly of our toutons. They’re what we historically name the leftover dough from baking bread that will get fried up in pork fats.
You’ll be able to learn extra about toutons right here.
Newfoundland Toutons
The energy and texture.
Toutons have physique and a barely chewy texture when fried.
So, one of many issues that I’ve been which means to attempt for ages is to make massive toutons to make use of as burger buns.
This was a little bit of a culinary lark in my thoughts, so half jokingly I whipped up a few huge toutons to present it a shot.
Hey, if these meals vehicles on TV can throw out a burger on a glazed donut, utilizing a touton instantly didn’t appear so nuts.
The truth is it sounded downright cheap by comparability.
A touton burger, one scrumptious lark!
Nicely, it might need began out as a semi joke however I completely liked this burger!!
The grill-toasted touton held the burger collectively fantastically effectively!! It additionally added an incredible, barely chewy texture to the burger.
It was scrumptious and Partner agreed that it was a improbable thought as she scarfed down her first chew!
Since I used to be going with a really native thought for the buns, I made a decision to include extra native merchandise and substances to create a very “Newfie” burger.
Coarse Floor burger combine
A good friend had gifted me with some moose meat from final fall’s hunt, which is extraordinarily lean.
I floor it myself, including 20% of the completed weight in floor salt fatback pork which added seasoning, moistness and flavour to the burger.
Final Newfie Burger, the ending touches.
The burger was then served with some native slab bacon. I thickly hand sliced and slowly fried the slices to crisp.
The mayo that tops the burger is infused with garlic, apple cider vinegar and savoury.
That’s a herb that’s popularly used right here in a quite simple poultry stuffing that we name “dressing”.
Newfoundland Dressing Stuffed Hen Breasts
After I stepped again and checked out it, I believed, “All that appears like an episode of Newfoundland “Epic Meal Time” doesn’t it? 😉 ”
I hope native people will attempt it and submit their outcome.
Love an incredible burger like me?
There’s actually nothing extra satisfying for me than a very nice burger. Right here’s a set of some if my favourites over time.
Like this Final Newfie Touton Burger recipe?
If you happen to’d prefer to see extra historically impressed recipes from our province, please take a look at this assortment on a few of our Most In style Newfoundland recipes.
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The Final Newfie Touton Burger
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Prep Time:
20 minutes
Prepare dinner Time:
20 minutes
Complete Time:
40 minutes
The Final Newfie Touton Burger – Newfoundland loves toutons, so why not use them as burger buns. The feel holds up effectively to a giant juicy burger and I’ve added some Newfoundland Savoury mayo for an additional native contact. Yum!
Elements
- 4, six ounce burger patties, moose or beef
- 12 ounces Touton dough
- thick lower smoked bacon, cooked
For the Savoury Mayo
- 1/2 cup home made or good high quality mayonnaise
- 1/2 tsp apple cider vinegar
- 1 tsp dried savoury
- 1/2 clove very finely minced garlic, or 2 cloves roasted garlic
- pinch salt and pepper
Directions
- To make the touton burger buns use 3 oz touten dough (white bread dough) per bun. Form the dough into balls and flatten into 4 inch rounds. Let the rounds rise on a floured board underneath a tea towel in a heat place for a couple of half hour.
- Warmth a half inch of canola oil over medium low warmth to about 300 levels F in a big skillet. Over that temperature could lead to toutons with a doughy heart. You need these to bubble and start to fry instantly in order that they do not take up lots of oil however frying as slowly as doable is essential. When they’re golden on one facet flip them and fry for an equal period of time on the other facet. I place them on a parchment lined aluminum cookie sheet in a 250 diploma F oven for an additional 10 minutes or so to make sure that they’re cooked by way of.
- Allow them to cool utterly utterly on a wire rack earlier than splitting them horizontally with a pointy serrated bread knife and toasting the within on a grill or underneath the broiler. (toasting optionally available)
- These touton buns are sufficiently massive to carry 6 ounce moose or beef burgers. (and even 2, as pictured)
- The burgers proven are topped with the cooked bacon and Savoury Mayo
- I make the Savoury Mayo by mixing collectively the mayo cider vinegar, savoury, minced garlic, salt and pepper.
- Let the mayo sit coated within the fridge for not less than a half for the flavour to develop.
Really helpful Merchandise
Rock Recipes a participant within the Amazon Providers LLC Associates Program, an affiliate promoting program designed to supply a method for us to earn charges by linking to Amazon.com and affiliated websites. Our product suggestions are virtually completely for these we at the moment use or have used prior to now.
Diet Info
Yield
4
Serving Dimension
1
Quantity Per Serving
Energy 1296Complete Fats 90gSaturated Fats 25gTrans Fats 0gUnsaturated Fats 59gLdl cholesterol 159mgSodium 1488mgCarbohydrates 76gFiber 2gSugar 0gProtein 44g
