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1
Add water to the mixing bowl of a stand mixer that is equipped with a hook attachment.
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2
Stir in yeast and let it stand for 2 minutes.
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3
It should look bubbly and foamy.
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4
Add sugar, garlic powder, butter, and oil.
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Stir for a few seconds to blend.
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6
Add flour, a little at a time, beating at low speed at the beginning of each addition and increasing to medium to blend.
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Scrape bottom of bowl with a rubber spatula.
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8
Sprinkle in salt.
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Knead at medium high speed for 10 minutes.
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10
If dough does not begin to ball up around the hook after a couple minutes of kneading, add flour (a couple tablespoons at a time).
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Wait about 30 seconds between additions.
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Be careful not to add too much.
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By the end of the 10 minute kneading period, all of the dough will have pulled away from the bowl and balled up around the hook.
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14
Place dough into a large greased bowl.
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15
Cover with a greased plastic wrap and place in a warm area such as a sunny window or under a light to proof (rise) for 30 minutes.
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16
Meanwhile, preheat a skillet to medium to medium heat.
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Add half of the oil.
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When oil is hot add onion.
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Cook onion, stirring frequently for about 3 minutes or until it turns light caramel in color.
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20
Take off heat.
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Remove 1/2 cup of the onion and set it aside.
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22
Cook the remaining onion until it takes on a rich caramel color.
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23
Transfer to a separate plate.
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Combine ground beef, the 1/2 cup of lightly caramelized onions, and seasoned salt in a bowl.
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Form into 1 1/4-inch wide meatballs.
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You should get about 20 meatballs.
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27
Using your palm, flatten to 1/4-inch thick nuggets.
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Add the remaining half of the oil into pan on medium to medium high heat.
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29
Cook burgers for about 2 minutes on each side.
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30
Place on a paper towel to remove fat (on both sides).
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31
To assemble buns: Preheat the oven to 375 F.
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32
Knead dough a few times with your hands.
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33
Pinch off a golf ball size piece and shape into a circle.
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34
Place a pinch or about 1/3 of a slice of cheese in the center, followed by 1 pickle, then a burger.
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35
Wrap dough around the filling to form a ball.
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Pinch off edges and smooth out seams.
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Place it seam side down on a greased baking sheet.
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38
Continue forming buns.
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39
Again, you should have about 20.
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40
Brush the top of each bun with milk.
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41
Gently pat a pinch of the reserved onions on top of each bun.
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Bake for 11 to 15 minutes or until bread turns golden.
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43
Serve with ketchup and mustard.
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44
Makes about 20 (2 1/2-inch to 3-inch) buns.
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Tip: If buns seem pale after 15 minutes of baking, turn broiler on high (with buns in the middle rack).
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46
Broil for about 1 1/2 minutes, keeping a close eye to prevent burning.
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47
This is an adaptation of Peetas Stuffed Cheese Buns from Yammies Noshery.
