Easy mini burgers using home-made English muffins

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I have been looking for English muffins everywhere to make egg benedicts. However, so far, my search has not resulted in any discovery of these beauties! So, I decided to try making some at home. The recipe to make these muffins is an easily available one; but the challenge I faced was that I needed to use a griddle to bake these buns. And, well, I don’t have any griddle.

Therefore, I used a normal wide bottomed frying pan with a lid, and cooked these on my gas stove; and voilà, they came out awesome! I can’t believe how easy these are to make. And they can be stored refrigerated for 2-3 days; when you want to make anything, just heat them up for a few seconds.

I just couldn’t wait till tomorrow morning to make any breakfast with these buns; so, I made mini easy to assemble burgers, which can be enjoyed as evening snacks or as breakfast!

Here it is, the easy mini burgers with home-made English muffins.

Ingredients:

For the muffins: I checked online and found that the following recipe has been used by many; so, you can also directly click on these links and go to the recipes.

http://allrecipes.com/recipe/english-muffins/

http://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe.html

The only exception with mine is that I used a frying pan to make these. And my recipe makes six small to medium sized buns.

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  • 3 cups all-purpose flour.
  • ½ cup each of milk and water.
  • 2 teaspoon sugar.
  • ½ teaspoon salt.
  • ½ packet of unflavoured yeast (around 4 grams).
  • 2 tablespoon vegetable oil.

For the burger:

  • Mushroom, spinach, onion, chicken lyoner or any vegetables of your choice.

Method:

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To make the muffins:

  • Boil the milk and take off from heat.
  • Add sugar to milk and stir to mix completely; and keep aside to cool.
  • Take water in a microwave safe bowl and heat it for 20 seconds (DO NOT heat the water too much, otherwise, it will kill the yeasts and buns won’t rise up). Now add the yeast to it, stir lightly and keep aside for at least 10 minutes.
  • In a bowl, take 1 cup of flour, salt, vegetable oil and add the lukewarm milk and the yeast mixture. Stir and mix well.
  • Now add the remaining flour to make it a dough. Keep kneading (you may require a little bit more or less flour to make the dough).
  • You will end up with very soft and smooth dough, which will NOT stick to your fingers. Grease an airtight container and keep the dough there to rise. I kept mine for an hour.
  • After an hour or 1.5 hours, punch out the air from the risen dough and knead again with little flour.
  • Cut the dough in two halves and roll out, keeping around half an inch thickness.
  • Take a cookie cutter or metal glass to cut round shapes (make them as big or small as you prefer).
  • Lightly dust a plate with corn flour and place the cut out dough shapes on it; also dust the top of the buns and cover. Keep covered for half an hour and let them rise again.
  • Now heat a wide bottomed frying pan (mine is the Futura non stick one, which has a thick bottom) for around 2 minutes on low to medium heat.
  • Place three buns (keep a gap between buns, as they will expand), lower the flame and cover.
  • Check after 3 minutes, whether they are getting cooked or not. Turn side after 4-5 minutes of cooking on one side and cook for a total of 10-12 minutes.
  • English muffins are ready! Use these to make egg benedicts or enjoy with your favourite jam!

To make the stuffing for the burger:

  • Lightly sauté each of the above ingredients, each one separately, with little salt and pepper.
  • Now cut the buns in half, lightly butter one half and arrange your stuffing.

Enjoy you English muffin mini burger snack!

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Stay tuned for many more easy recipes.

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