Recipe

Bacon Cheddar Rink Burger Buns

By Carla Bullied

A filled bun with the flavours of your favorite burgers from the local skating rink! Can be frozen and heated in microwave.

FOR THE BUN DOUGH:

1 1/2 cups warm water 1/4 cup sugar 1/2 tsp salt 3 tbsp oil 1 tbsp fast rising yeast 1 egg, beaten 3 to 4 cups flour

FOR THE FILLING:

1 lb hamburger 1 onion, chopped fine 1 lb bacon, cooked and crumbled or equivalent precooked bacon crumbles 1 cup old cheddar cheese 1/2 cup ketchup 4 tbsp mustard 3 tbsp sweet relish 2 finely chopped dill pickles (Or add any of your favourite burger condiments.)

FOR THE TOPPING:

1 egg Everything Bagel seasoning or sesame seeds

Mix first 5 ingredients of bun dough. Add beaten egg. Mix in flour & knead. Add the last cup, as necessary. Dough should be slightly sticky. Place in a greased bowl and cover lightly with plastic wrap or a clean towel (cover for every rise). Let rise 15 minutes. Punch down. Let rise 15 minutes. Punch down. Let rise 15 minutes. Punch down.

During dough rise times:

• Brown ground beef and onion. Drain. Cool slightly. • Mix in remaining filling ingredients. • Divide dough into 12 (should be approximately 3 oz per piece). • Flatten dough into a 3 to 4-inch circle. Place approximately 4 to 5 tbsp filling on each round (divide filling into 12). Pinch dough closed around filling, being careful to not get filling on the edges so a good seal is made. Turn over and place seam side down on a parchment lined cookie sheet. 6 buns will fit on a standard cookie sheet. • Let rise 1 hour (covered). • Beat egg and brush the tops of the buns evenly with it. Sprinkle with bagel seasoning or sesame seeds. • Bake for 20 minutes at 350°.

Recipe submitted by the Inuvialuit Regional Corporation.