chocolate burgers

Chocolatey Burgers

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Okay, they’re not really burgers, but they do look like them: mini chocolate burgers, to be exact. We had tried to think of something to make up for a treat for a group of great volunteers. Originally, we thought of making up a batch of scratched Oreos, but the recipe that we have called for palm kernel oil, which we don’t exactly keep in the cupboard. So we thought some more and came up with the idea of reverse Oreos. Could we make something like vanilla wafers and a chocolate filling? Well, the filling is no problem; just make a ganache. For the wafers, however, we had to turn to the Internet, where we found Alton Brown’s recipe.

It turns out that it was really easy to make these cookies, so you should try it! They are really tasty.

Chocolatey Burgers

Chocolatey Burgers

Ingredients

  • 1 batch Kahlua truffle ganache shaped into a 1-inch diameter log
  • 7 ounces all-purpose flour (1 1/3 cup)
  • 3/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 ounces (1 stick) unsalted butter, at room temperature
  • 3 1/2 ounces vanilla sugar (1 cup)
  • 1 large egg
  • 4 tsp pure vanilla extract
  • 1 Tbs whole milk

Abbreviated Instructions

In a small bowl, mix flour, salt, and baking powder.

With a mixer, cream together the butter and sugar until light and fluffy; about 2 minutes on medium speed.

Add in the egg and mix on medium speed until well combined, about 30 seconds.

Add vanilla and milk. Then mix on low speed until combined, about 15 seconds.

On low speed mix in the flour until it is just combined, about 30 seconds.

Refrigerate for about 30 minutes.

Preheat oven to 350°F

Scoop out about a teaspoon full of dough and roll it between your palms until it forms a ball about 3/4-inch in diameter. Place on parchment lined cookie sheets and squash to 1/4-inch thick using the palm of your hand.

Bake. Place the two sheets in the oven and bake about 17 minutes, rotating the baking sheets halfway through. The cookies are done when they turn a light golden brown.

Cool. Let the cookies cool completely on a rack.

Remove the ganache log from the fridge, slice off pieces about 1/8-inch thick and sandwich between two cookies.

http://scratchinit.halversen.com/2013/01/chocolatey-burgers/

Ingredients:

  • 1 batch Kahlua truffle ganache (see ingredient discussion below)
  • 7 ounces all-purpose flour (1 1/3 cup)
  • 3/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 ounces (1 stick) unsalted butter, at room temperature
  • 3 1/2 ounces vanilla sugar (1 cup)
  • 1 large egg
  • 4 tsp pure vanilla extract
  • 1 Tbs whole milk

Ingredient discussion:

vanilla sugar
Making vanilla sugar is easy: just place a bit of a bean in sugar and let sit for several days or weeks.

For the ganache, we used a batch of the Kahlua truffles, but we lined a small loaf pan with plastic wrap and poured the truffle mixture into that before refrigerating. After it had cooled a bit, we shaped it into a 1-inch diameter log for easy slicing, and placed it back in the fridge to cool completely. We really didn’t know if it would work, but it did. Concerned about vanilla sugar? Just place 1/2 of a vanilla bean in the sugar and leave it to sit for several days to several weeks, and you’ll have vanilla sugar. Don’t have the time or the vanilla bean? Don’t worry about it, just use granulated sugar.

Procedure:

Mix flour, salt, and baking powder. In a small bowl, mix these ingredients and fluff them up.

creaming butter and sugar
Cream the butter and sugar together. You need to have the butter at room temperature to do this properly.

Cream butter and sugar. with a mixer, cream together the butter and sugar until light and fluffy; about 2 minutes on medium speed should do it. If needed, scrape down the bowl.

adding egg
Add in the egg and mix for about 30 seconds.

Add egg. Add in the egg and mix on medium speed until well combined, about 30 seconds.

adding vanilla
Add in the vanilla and milk, and mix on low for about 15 seconds.

Add vanilla and milk. Then mix on low speed until combined, about 15 seconds. The batter might look like it separated, but don’t worry, it’ll be fine.

adding flour
Add in the flour mixture and mix until just incorporated.

Add flour mixture. On low speed mix in the flour until it is just combined, about 30 seconds.

cookie dough
Once mixed, refrigerate for at least 30 minutes. It’ll be easier to roll out balls of cookie dough.

Refrigerate. Pop the dough in the fridge for about 30 minutes. We followed the original instructions and refrigerated only 10 minutes, but that wasn’t long enough.

Preheat oven to 350°F

cookie dough on baking sheet
This is what happens if you don’t refrigerate long enough — ragged cookies. They taste good, but now we know better.

Make cookie balls. Scoop out about a teaspoon full of dough and roll it between your palms until it forms a ball about 3/4-inch in diameter. Place on parchment lined cookie sheets and squash to 1/4-inch thick using the palm of your hand. If you chill the dough for only 10 minutes, you can’t roll the dough, resulting in ragged-looking cookies. They’ll taste the same, but it’s just as easy to make them look nice. These cookies don’t really spread, so you can fit a lot on each sheet; we could fit 24.

Bake. Place the two sheets in the oven and bake about 17 minutes, rotating the baking sheets halfway through. The cookies are done when they turn a light golden brown.

Cool. Let the cookies cool completely on a rack.

filling cookies
Place slices of truffle (ganache) between two cookies to make a little burger.

Make burgers. Remove the ganache log from the fridge, slice off pieces about 1/8-inch thick and sandwich between two cookies.

chocolate burgers
Little miniature chocolate burgers. Yum! The ones in back are made by rolling dough balls.

Enjoy your chocolatey burgers. They are good.

Fives. The vanilla wafer is better than Nabisco’s and the chocolate ganache can take down any store-bought filling.

Worth the trouble?

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