Squid Ink Burger Bun

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A squid ink burger bun recipe for a mouthwatering and versatile bun. The combination of squid ink and squid stew gives the burger buns a unique flavor. The classic white burger bun can be a boring meal choice. With this Instagram worthy Bun Recipe you will be able to impress your guest with a delicious bun that is infused with squid ink. The Squid Ink Burger Bun is perfect for a Mediterranean party or Italian night.

Burger King Black Burger with Squid Ink Brioche Buns

Burger King Squid Ink Black Burger with Squid Ink 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?

Burger King Squid Ink Black Burger with Squid Ink Buns. Make this creepy classic at home.

The Burger King vs. Pâté Smith Black Burger. Only one will win (and/or not make you sick). Left image c/o Gawker.

Burger King Squid Ink Black Burger with Squid Ink Buns. Make this creepy classic at home.

The Burger King Black Burger with Squid Ink Recipe

Ingredients

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
  • Egg
  • salt

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
  • salt
  • pepper
  • olive oil
  • cheddar cheese, sliced
  • butter lettuce
  • tomato, sliced thin
  • red onion, sliced thin

Instructions

  1. 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.
  2. Once combined, knead dough on a lightly floured surface until smooth and elastic (~10 min)
  3. Put ball of dough into a lightly oiled bowl and cover until doubled in size (~1 hour)
  4. Once doubled, divide dough into 6 balls. Put dough balls on a lightly floured pan and let rise again (~1 hour)
  5. Preheat over to 180 degrees
  6. Whisk egg with 1 tablespoon of water to make an egg wash. Using a brush, brush wash onto dough balls.
  7. Bake dough balls for 20-30 minutes and allow time to cool.
  8. Make the burgers. Mix the mayonnaise with sesame seeds and set aside.
  9. Cut squid ink brioche buns in half and butter both cut sides. On a heated skillet, toast until crisp.
  10. 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.
  11. Spread top buns with sesame mayo.
  12. Put patty on each bun. Top with butter lettuce, tomato slices, red onion slices and sesame mayo-top bun.

Black Salmon Burger

Black Salmon Burger Recipe | SideChef

The squid ink is subtle, yet completely noticeable and integral. The flavor, which I can only describe as being “the sea’ or having a ‘seaness’ transforms a simple salmon burger into a fantastical delight – there really is something quite fun about eating a black burger.

2hr 35min

Total Time

Ingredients

Servings

1/4 cup

Warm Milk

1/2 Tbsp

Active Dry Yeast

2 Tbs

Granulated Sugar

1 Tbsp

Squid Ink

2

Large Eggs

3 1/3 cups

Bread Flour

1/2 Tbsp

Salt

1/3 cup

Unsalted Butter

to taste

Black Sesame Seeds

1 lb

Salmon

1 Tbsp

Fresh Cilantro , chopped

1

Chili Pepper , chopped, deseeded

to taste

Lemons , juiced, zested

1/2 cup

Breadcrumbs

1

Egg

to taste

Salt

to taste

Ground Black Pepper

to taste

Cucumbers

to taste

Microgreens

or Lattuce

Nutrition Per Serving

VIEW ALL

CALORIES

836

FAT

28.3 g

PROTEIN

46.4 g

CARBS

96.3 g

Cooking Instructions

HIDE IMAGES

Step 1

For the buns: In a measuring cup or jug, combine the Water (1 cup) and Milk (1/4 cup) , Active Dry Yeast (1/2 Tbsp) , Granulated Sugar (2 Tbsp) , and Squid Ink (1 Tbsp) . Let stand until foamy, about 5 minutes.

Step 2

Meanwhile, beat the Large Eggs (2) and set aside.

Step 3

In the bowl of a stand mixer, add the Bread Flour (3 1/3 cups) , Salt (1/2 Tbsp) and one third of the Unsalted Butter (1/3 cup) . Using the paddle attachment, mix the ingredients until the butter is the size of crumbs.

Step 4

Stir in yeast mixture and beaten egg. Run the mixer on medium-low until a dough begins to form –about 6–8 minutes.

Step 5

While the mixer is running, add a tablespoon of butter, once it has been fully incorporated add another tablespoon and continue until all the remaining butter has been incorporated. Continue to mix/knead the dough until it pulls completely away from the sides of the bowl.

Step 6

Shape the dough into a ball and place it into a large bowl (it will be sticky and wet). Cover the bowl with a cling film, and let the dough rise in a warm-draft-free place until it has doubled in size about 1 hour.

Step 7

Using a dough scraper (or chef’s knife), divide the dough into 8 equal parts.

Step 8

To shape the dough into balls, gently flatten each piece like a pancake. Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over, seam side down and move to an un-floured part of your board.

Step 9

Place your palm over the top and gently roll into a smooth ball. Transfer to a baking tray, placing them about 5 centimeters apart. Cover loosely with cling film and let the buns rise in a warm place for about 30–45 minutes, or until puffy and slightly risen.

Step 10

To make the egg wash, beat the remaining egg with a splash of water. When the buns are finished with the second rise, gently brush each one with egg wash. At this point, you could add Black Sesame Seeds (to taste) to the top of your rolls, if desired.

Step 10 of Black Salmon Burger Recipe: To make the egg wash, beat the remaining egg with a splash of water. When the buns are finished with the second rise, gently brush each one with egg wash. At this point, you could add Black Sesame Seeds (to taste) to the top of your rolls, if desired.

Step 11

Preheat your oven to 200 degrees C (400 degrees F).

Step 12

Bake for about 15–20 minutes or until they have a hollow sound when tapped at the base. Transfer to a wire rack to cool completely.

Step 13

For the salmon patties, finely chop the Salmon (1 lb) by hand or in a food processor.

Step 13 of Black Salmon Burger Recipe: For the salmon patties, finely chop the Salmon (1 pound) by hand or in a food processor.

Step 14

Add the Fresh Cilantro (1 Tbsp) , Chili Pepper (1) , Lemons (to taste) , Breadcrumbs (1/2 cup) , Egg (1) , Salt (to taste) and Ground Black Pepper (to taste) .

Step 15

Place in the fridge for about 20 minutes to firm.

Step 16

Form into 4 patties. Cover with cling film and set in the fridge for another 15–20 minutes to firm again.

Step 17

When ready to cook, fry or grill for about 3–4 minutes on eat side.

Step 18

To serve, spread some mayonnaise over the base of a squid ink brioche bun, top with Cucumbers (to taste) ribbons, followed by a salmon patty, then some tomato slices and lastly, some Microgreens (to taste) .

Step 18 of Black Salmon Burger Recipe: To serve, spread some mayonnaise over the base of a squid ink brioche bun, top with Cucumber (to taste) ribbons, followed by a salmon patty, then some tomato slices and lastly, some Microgreens (to taste).

Step 19

Serve and enjoy!

Black Bun Fish and Chips Burger

AUTHOR NOTES

Getting creative when it comes to burgers can be tricky because it’s so much you can do. It’s like with everything else in my life: Whenever I am presented with too many options, pushing the creative boundaries AND making sense out of the end result is somehow….impossible.

Luckily I have a wife that makes sense of it all. All we wanted to do this week was to blow some minds. Especially since we had a friend from Stockholm visiting us, the pressure was definitely on. I had played with the thought of fish and chips, and the first debate was whether or not it was considered hand food. “Well, if it isn’t – lets make it hand food”, was my only argument. And while we did find a way to do it, surely we’ll make it and post it one day, the creative process did not stop until we made a burgerized version of this. Yes, burgerize – is this officially a new term as of now?

We had only come across a lot of variations of fish sandwiches and filet o’ fish-style burgers on the web, and especially none where they used traditional, British fish and chips batter. So we went to our local beer store and asked for the best beer to use. The Premium Spitfire Kentish Ale was recommended, which ultimately produced a lovely, light batter.

But the bread was something we saw as key to make this extra interesting. A year ago we had made some delicious black ravioli with squid ink, and we immediately thought of this for the bread.

Adding the traditional soft potato chips in the burger didn’t work because of the texture and the feel when you bite into it. We wanted something crispy when you took a bite into the burger, so the perfect answer to that was crispy, American chips. Or crisps, as the Brits would call it. The avocado lime aioli gave the burger an extra kick of flavor, which will have you drooling. At least our Swedish friend was.

  • SERVES4 Burger-hungry people
Ingredients
  • 1 cup warm water
  • 0.25 cups warm milk
  • 2 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 5 pieces 4g squid ink sachets
  • 2 pieces large eggs
  • 3.33 cups bread flour
  • 2 teaspoons salt
  • 6 tablespoons unsalted butter, softened.
  • Pinch black sesame seeds (optional)
  • 1 pound cod, or other white flaky fish
  • 1 cup India Pale Ale (IPA)
  • 1.25 cups All-Purpose flour
  • Vegetable oil, for frying
  • avocado
  • lime
  • clove garlic

In This Recipe

Directions
  1. Combine the warm water, milk, yeast, sugar and squid ink in a measuring cup. Let stand until foamy, about 5 minutes. Meanwhile, start beating the egg. Add the flours, salt and 2 tablespoons of butter. Proceed to mix the ingredients until the butter is the size of crumbs. Stir in yeast mixture and beaten egg. Run the mixer on medium low until a dough begins to form, just about 6–8 minutes.
  2. Add a tablespoon of butter at a time until all the remaining butter has been incorporated. Continue to mix or knead the dough until it pulls completely away from the sides of the bowl. Shape the dough into a ball and place it into a large bowl (it will be sticky and wet, so do not worry). Cover the bowl with a cling film, and let the dough rise until it has doubled in size for about 1 hour.
  3. Now scrape and divide the dough into 8 equal parts. To shape the dough into balls, gently flatten each piece like a pancake. Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over and move to an unfloured part of your board. Place your palm over the top and gently roll into a smooth ball. Transfer to a baking tray, placing them about 5cm apart. Place in a bin bag, or cover loosely with cling film and let the buns rise in a warm place for about 30–45mins, or until puffy and slightly risen.
  4. To make the egg wash, beat the remaining egg with a splash of water. When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add sesame seeds to the top of your rolls if desired. Pre-heat your oven to 200degrees Celsius. Bake for about 15–20 minutes or until they have a hollow sounds when tapped at the base. Transfer to a wire rack to cool completely.
  5. Fill a dutch oven with vegetable oil, so that oil comes up a little less than halfway up the pot. Place over low heat and heat to 375 degrees. Meanwhile, prepare your beer batter by combining the beer, 1 cup of flour, and a teaspoon of salt in a large bowl. Set aside. Place remainder of flour in a resealable bag and set aside with the beer batter.
  6. To fry the fish, place filets in the bag of flour to lightly coat, then dip into beer batter, and add to the oil. Fry until golden brown, turning fish occasionally, about 6-9 minutes depending on the size of the filets. Remove from oil and drain on paper towel-lined plate for a minute before plating.
  7. Carve out an entire avocado and put the pieces into a food processor together with the juice from a lime and a clove of garlic. Process them until the sauce has a light green color.

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