This past weekend I had the wonderful opportunity to attend a workshop by the one and only Sandor Ellix Katz, author of The Art of Fermentation (essential reading!). I walked away from the workshop infused with inspiration and a head full of fermentation ideas. Of course, it wouldn’t be a hands-on workshop if I didn’t leave with a jar of bubbling veggies — a relish of sorts. The fermenting relish we created by hand during the workshop had numerous spicy New Mexico chiles1, onion, corn, tomato, sweet potato (cooked) and garlic added to the mix. After getting my hands dirty with mixing, mashing, and packing I began to ponder what I’d first like to use this spicy concoction on, and then it came to me: hamburgers!
Coincidentally, the upcoming weekend of July 4th has always been a big grilling weekend out here and what better way to celebrate our Nation’s independence than to fire up the grill and throw on some burgers and veggies. I’ve made hamburger buns several times in the past but have yet to formalize a recipe for my favorite version. This formula has evolved over time and is similar to my cinnamon roll recipe in that it’s based on an enriched brioche dough, but with changes to butter, milk and flour types.
As is the custom here in New Mexico, if it’s not spicy let’s first make it spicy, then figure out the rest of the details.↩