|Gluten-free Focaccia Burger|
On opening day of Burlington’s Farmers’ Market the biggest question was: “What do want to I eat first?”
The answer for many of was a fresh hamburger made to order from Stony Pond Farm, located on St. Paul Street.
Served on locally made focaccia, with or without a farm-fresh egg, topped by a slathering of Folk Foods Master Sauce or maybe even Green Mountain Mustard.
Just because I can’t eat wheat, doesn’t mean I have to sit still for the wholesale quashing of my hamburger-for-breakfast dreams.
Gluten-free breads are tricky mixtures. They require a matrix of starches to make up for the absence of wheat gluten in order to create loft, texture and crumb. They benefit from time to develop flavor, and fats for moisture.
If you cook the batter right away from the recipe I’m sharing in a muffin pan, the bread holds it’s shape, and makes a dense roll.
Let it relax and rise on a sheet pan, and you will be rewarded by a fine bubbly crumb, perfect for focaccia (faux-caccia).
Sure, there are shelf stable and frozen rolls available in the supermarket “allergen aisles” but warm, freshly made bread is superior whether the ingredients are gluten-free or not.
Plus, there won’t be that laundry list of preservatives and chemicals included.
A GF burger done up “Tyler’s way” - is worth making time for.
|"Tyler Burger" with Carmelized Onion|
2 Cups Warm Water
1 Cup GF All-Purpose Flour Blend (Arrowhead, King Arthur)
2 tsp. Yeast
2 tsp. Sugar
|Sponge for GF Focaccia|
Combine, set in a warm place until very foamy (1-2 hours) or refrigerate overnight.
½ tsp. Kosher Salt
1 tsp. Xanthan Gum
2 tsp. Tapioca Starch
1/2 Cup Fine Rice Flour
1 Cup GF All-Purpose Flour Blend
1 TB Crème Fraiche (or Cream Cheese)
Fresh Greens (Chives, Oregano, Dandelion)
1 Beaten Egg
2 TB Sunflower Oil
Optional: Coarse Salt
Combine dough ingredients with the sponge.
Beat 2 minutes on High, or until a smooth batter forms.
Transfer to a lightly greased sheet pan (bacon fat).
Top with greens. Let rise in a warm place for about an hour. Batter will spread out on it’s own.
Paint with beaten egg/oil, being careful not to deflate dough. Sprinkle with additional salt, if desired.
Preheat oven to 375f
Bake for 25-30 min., until browned.
Leftovers make great croutons for soups and salads.