Burger King Black Burger with Squid Ink Brioche Buns
Earlier this month, Burger King brought their infamous “Kuro Burger” (literal translation: “Black Burger”) from their Japanese franchises to the states as part of a Halloween promotion. Originally started as a marketing gimmick in Japan, the Kuro Burger’s black bun was used to hype the fast food chain overseas. The Japanese version used squid ink bread, which is hearty and delicious and understandably more accepted in an Asian market. U.S. outlets still picked up on this 2014 foreign release and made fun of it, but I was team #BlackBurger from Day 1.
Fast forward to 2015: TLDR the dye-based domestic release of the black burger has freaked customers out. I don’t blame the Pretty Patties comparisons, nor do I condone black food coloring going into cheese. It ain’t right. So I decided to recreate the original Japanese version at home which both tastes better, and using this brioche bun adaptation, looks tasty. Did I mention that squid ink bread is totally delicious?
The Burger King Black Burger with Squid Ink Recipe
Squid Ink Buns
- 4 cups bread flour
- 2 1/2 teaspoons active dry yeast
- 4×4 gram sachets of squid or cuttlefish ink
- 2 tablespoons olive oil
- 1 1/4 cup water, warm
L.A. Style (aka Roy Choi) Sesame Seed Burgers
- 1/3 cup mayonnaise
- 1 tablespoon toasted sesame seeds
- 4 tablespoons unsalted butter, room temperature
- 2 pounds ground chuck, shaped into 1/4-inch thick patties
- olive oil
- cheddar cheese, sliced
- butter lettuce
- tomato, sliced thin
- red onion, sliced thin
- Make the squid ink brioche buns. In a large bowl, make a well with bread flour and active dry yeast. Add wet ingredients to well (squid ink, olive oil, warm water). Slowly combine until all ingredients have come together. Add extra water if too dry.
- Once combined, knead dough on a lightly floured surface until smooth and elastic (~10 min)
- Put ball of dough into a lightly oiled bowl and cover until doubled in size (~1 hour)
- Once doubled, divide dough into 6 balls. Put dough balls on a lightly floured pan and let rise again (~1 hour)
- Preheat over to 180 degrees
- Whisk egg with 1 tablespoon of water to make an egg wash. Using a brush, brush wash onto dough balls.
- Bake dough balls for 20-30 minutes and allow time to cool.
- Make the burgers. Mix the mayonnaise with sesame seeds and set aside.
- Cut squid ink brioche buns in half and butter both cut sides. On a heated skillet, toast until crisp.
- Season patties with salt and pepper. Heat olive oil coated skillet and cook patties on high heat for 2 minutes. Flip and cook for 2 more minutes, adding 1-slice of cheddar cheese in the last minute.
- Spread top buns with sesame mayo.
- Put patty on each bun. Top with butter lettuce, tomato slices, red onion slices and sesame mayo-top bun.
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