Today is one of the most fun and creative Chocolate Mondays we’ve ever had! Using both white and dark chocolate, we are going to make mock hamburgers and buns. Yes, you heard me right, the buns are actually cookies made with white chocolate and the burger is chocolate ganache. What a fun way to incorporate chocolate in an unusual and very artistic way.
This incredibly fun recipe came from Shumaila, the author of The Novice Housewife. When she had some leftover chocolate from another recipe, she saw a photo of a burger and started thinking about chocolate burgers. To challenge herself even more, she decided to make a cookie “bun” using white chocolate instead of the ordinary oil, milk, and sugar. After all, white chocolate is simply cocoa butter, sugar, milk, and vanilla. So she whipped up a batch of cookies and they turned out perfectly. Brilliant!
Shumaila has already done a great job with the recipe for the “buns”, so I just added a recipe for ganache, one that can be used to make truffles, which is just about the right consistency to make the patties. You can make this up to a day or two in advance which will make assembling the “burgers” much quicker. You can make regular “burgers” and have a fantastic treat, or you can take it over the top by making condiments and garnishes.
Melting some additional white chocolate gives you “mayonnaise.” Add yellow food coloring to it and you have mustard, or add red and it becomes ketchup. If you want to make “cheese” burgers, using fondant, knead in a little color, roll it out and cut into squares. It will drape beautifully over the “burgers.” If you color the fondant green and make a ruffled edge, it would be perfect “lettuce.” Of course red fondant cut into rounds could be slices of tomato and even onion rings would be easy to make with a set of graduated round cookie cutters. I’m having a blast figuring out everything I could make for these sweet “sliders.”
This recipe only makes about 7 hamburgers, so you may want to double it, but with the ganache center and white chocolate in the cookies, these are rather rich. They would be the perfect ending to a summer barbecue or picnic, especially if you serve real burgers first. You can present these with a “side” of shortbread “French fries” for a light, fun, and whimsical dessert.
Shumaila and her new husband moved to a mining town and she has been documenting her transition to wife and homemaker. She writes mostly about food, with a focus on Indian cuisine, including Garam Masala Tuesdays, sharing her beautiful culture with us. But her passion is baking, especially sweets. She has many recipes for cookies, cakes, brownies and much more. I can’t wait to dig deeper into her site. She is also an accomplished photographer with galleries in both Foodgawker and TasteSpotting. When you have a moment, take a look at The Novice Housewife. I know you will enjoy all that she has to offer.
These “burgers” are a wonderful project. Get the whole family involved or invite a few friends over to help. They give everyone a chance to express their artistic side and then you can eat the finished works. My favorite kind of art!
- White Chocolate “Burger Buns”
- 3-1/2 oz (100 grams) whole-wheat flour
- 7 oz (200 grams) white chocolate, roughly chopped
- 1/2 tsp ground cinnamon or ground cardamom
- 1/2 tsp baking soda
- Pinch salt
- 2 to 3 tsp water
- Pinch of espresso powder (to give the cookie top a browned look)
- 2 to 3 cashew pieces or slivered almonds, finely chopped (for the mock sesame seeds)
- Optional “Condiments”
- White Fondant (make your own or order from King Arthur Flour)
- Additional white chocolate
- Gel food colorings
- Candied lime peel
- Place white chocolate in a heatproof bowl and set over a saucepan of simmering water. Stir as it is melting. Once completely melted, remove from the heat, and let cool slightly.
- In a bowl, mix dry ingredients together. Add to white chocolate and gently stir until just combined. (Do not stir too much, as that would activate the gluten and result in tough cookies.) Refrigerate for at least 30 minutes.
- Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
- Take 2/3 of the dough and divide it evenly into 7 pieces. Roll these into balls. Place on the prepared baking sheet and flatten slightly. These will be the mock bun tops. Repeat with remaining 1/3 of dough, again dividing into 7 pieces, rolling into balls, and pressing lightly. This creates slightly thinner bottoms for the mock buns.
- Bake for 5 minutes. Remove from oven; leave the oven on.
- In order to get the browned look of real hamburger buns, combine the water and espresso powder until smooth. Use a pastry brush and brush the tops of all the cookies. Don't worry if this drips down the sides a little. Sprinkle chopped cashews on the larger cookies, the “tops.” Return to the oven and continue baking for another 5 to 8 minutes.
- Remove from oven and let cool completely. See below for the recipe to make the "burgers." When everything is ready, assembly is quick and easy.
- To Make Optional Condiments: If you want to, you can create just about any garnish you want out of a few extra ingredients. Melt extra white chocolate for “mayonnaise” and add yellow coloring for “mustard” or red for “ketchup.” Pour the melted white chocolate into a zip-top bag, add a little food coloring (use the gel-type which won’t add any liquid to the chocolate and thin it out) and knead it in. Snip a tiny bit off one corner and squeeze onto each “patty.” Sprinkle with a few pieces of finely chopped candied lime peel if you want a little pickle relish on your burger, LOL!
- If you want you can make slices of “cheese” using colored fondant. You can make your own by following the recipe and directions at the What’s Cooking America website or buy pre-made fondant from King Arthur Flour. If you want it to look like cheddar cheese, you can knead in a little orange and yellow gel food coloring. Roll out the fondant and cut into squares about the size of the “buns.” Drape the “cheese” over the “burgers” and cover with top cookie "buns."
- Yield: about 7 “burgers” (depending on the size you make them)
- 15 oz semisweet or bittersweet chocolate, finely chopped
- 1 cup heavy whipping cream
- Line a baking sheet, or other pan with sides, with parchment paper and set aside. The smaller the pan you use, the thicker the ganache patties will be. Place chocolate in a heatproof bowl; set aside.
- In a small saucepan, warm the cream over medium heat until just beneath a boil. Pour over the chocolate, let it stand for 10 minutes, and then stir until smooth and silky.
- Pour chocolate onto prepared pan and smooth the top with an offset spatula if needed. Cover and chill until firm, at least 4 hours and up to overnight.
- When thoroughly chilled and firm, turn the chocolate out of pan, remove the parchment, and re-invert onto a cutting surface. Using a cookie or biscuit cutter about the size of the cookie “buns,” cut out enough circles to fill each cookie. If you want a “double burger” you can add a second patty. Working quickly, use a fork to rough up the tops and edges so they look more like a hamburger patty. Return the chocolate to the refrigerator if it becomes too soft to work with.
- Line up the bottom half of the buns (the thinner cookies with no nuts on top), flat side up. Place one ganache patty on each one. Add the bun tops, nut side up, to make sandwiches. Store in the refrigerator until ready to serve.