Seray Bistro Recipe

Make dough

In the bowl of a stand mixer fitted with a dough hook, whisk together warmed milk, 1 whole egg, and sugar until combined. Stir in the instant yeast and let sit 5 minutes until slightly foamy. Add flour and salt, then mix on low speed until the dough comes together, about 2–3 minutes.

Knead and incorporate butter

With mixer running on medium, add softened butter pieces a few at a time, allowing each addition to incorporate before adding more. Continue kneading 6–8 minutes until dough is smooth, elastic, and slightly tacky but not sticky. If dough is too wet, add up to 2 tablespoons more flour.

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape buns

Turn dough onto a lightly floured surface and divide into 4 equal pieces (about 130–150 g each). Shape each into a tight round and place on a parchment-lined baking sheet spaced 2 inches apart. Cover loosely and let rest 30–45 minutes until puffy.

Egg wash and bake

Preheat oven to 375°F (190°C). Whisk remaining egg with 1 tsp water and brush over buns. Sprinkle sesame seeds if using. Bake for 15–18 minutes until deep golden brown and internal temperature reaches about 190°F (88°C). Transfer to a rack to cool completely before slicing.

Form patties

Gently combine ground beef, kosher salt, black pepper, and Worcestershire sauce in a bowl. Do not overwork. Divide into 4 equal portions and form loose patties slightly wider than buns (they will shrink). Make a shallow dip in the center of each patty to prevent doming.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add vegetable oil. When shimmering, add patties (work in batches if needed). Cook without moving 3–4 minutes per side for medium (adjust time for desired doneness). If using cheese, place a slice on each patty in the last minute of cooking and cover to melt.

Rest

Transfer cooked patties to a plate and let rest 5 minutes to redistribute juices before assembling.

Prepare cucumber

Place grated cucumber in a fine-mesh sieve or clean kitchen towel and squeeze or press to remove as much liquid as possible. This prevents a watery sauce.

Mix sauce

In a bowl combine strained cucumber, Greek yogurt, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir until smooth. Taste and adjust salt or lemon if needed. Refrigerate at least 20 minutes to blend flavors.

Make quick pickle

In a small saucepan, bring apple cider vinegar, water, sugar, and salt to a simmer until sugar dissolves. Place sliced red onion in a heatproof jar or bowl and pour hot brine over the onions. Press down so onions are submerged. Let cool to room temperature, then refrigerate at least 30 minutes. Onions will keep refrigerated for up to 2 weeks.

Slice brioche buns in half horizontally. If desired, toast cut sides in a dry skillet for 1 minute to add crunch.

Spread 1–2 tablespoons of the tzatziki-like yogurt sauce on the bottom bun. Add a butter lettuce leaf, then place the rested beef patty on top.

Top the patty with a slice of tomato, a few pickled red onion strips, and cheese if using. Add another small drizzle of sauce to the top bun and close the sandwich.

Serve immediately with fries or a green salad. Makes 4 sandwiches.