Possibly the Best Burger Buns Ever and an Awesome Burger To Go On Them

Ingredients

For the brioche buns
• 1 cup warm water
• 3 tablespoons warm milk
• 2 teaspoons active dry yeast
• 2 1/2 tablespoons sugar
• 2 large eggs
• 3 cups bread flour
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons salt
• 2 1/2 tablespoons unsalted butter, softened
• Black and white sesame seeds and/or poppy seeds (optional)
Michael Symon’s “Fat Doug” Burgers
Slaw
• 1 head Napa cabbage, shredded
• 1 clove garlic, minced
• 1 small red onion, sliced thin
• 1 jalapeno pepper, minced
• 6 tablespoons champagne vinegar
• 2 tablespoon Dijon mustard
• 4 tablespoons mayonnaise
• 2 tablespoon sugar
• 3 teaspoons salt
• 2 tablespoon Worcestershire sauce
• 2 tablespoon spicy mustard
• I added some julienned red bell pepper
Burgers
• 1/2 lb ground sirloin, 1/2 lb ground brisket, 1/2 lb ground boneless short rib (or 1 1/2 lbs ground beef)
• 1/2 lb pastrami, sliced thin (I used corned beef)
• 4 slices swiss cheese
• 1 1/2 tablespoons butter, melted
• 4 brioche or egg buns
• Salt and Pepper

Instructions

1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes.