Breakfast Smashburger Bialys

Breakfast Sausage, Caramelized Onions, White Cheddar, Fried Egg, Caramelized Onion Bialys

Baker Breanne Kostyk of Flour Moon Bagels | New Orleans

“After making bagels for several years, it took me several attempts at coming up with my perfect recipe for the bialy. Finding the right balance of sourdough starter, fermentation time, and even nailing down the correct pocket size for the filling, took a lot of dedication. King Arthur’s high-gluten flour is such a superior product when it comes to achieving the rise and texture I was looking for. Smash burgers seem to be having their moment, but as a bagel shop owner I’m always thinking about breakfast foods (and let’s be real, how to cater towards the hungover crowd). This breakfast sausage smash burger satisfies that craving for any time of day. In comparison to a traditional burger patty, I’m a fan of the added spices that you get in a breakfast sausage. The sauce gives you all the familiar burger condiments with a nice sweetness from Louisiana cane syrup. Add a fried egg to it if you’re feeling ambitious!” - Baker Breanne Kostyk

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Adapted by StarChefs  |  september 2024  |  Photo: SAM Hanna

INGREDIENTS

Poolish:
Yield: 1 dozen bialys
278 grams King Arthur Sir Lancelot high-gluten flour
8 grams sourdough starter

Dough:
Yield: 1 dozen bialys
5 grams cane syrup
4 grams instant yeast
638 grams King Arthur Sir Lancelot high-gluten flour
42 grams kosher salt
King Arthur all-purpose flour
2 tablespoons poppy seeds

Caramelized Onion Filling:
Yield: 1 dozen bialys
½ cup blended oil
8 cloves garlic, peeled
2 white onions, thinly sliced
½ teaspoon kosher salt

Breakfast Sausage:
Yield: 12 patties
2 pounds ground pork
1 tablespoon kosher salt
2 teaspoons dried sage
1½ teaspoons fennel seed
2 teaspoons ground black pepper
1 teaspoon red pepper flake
¼ teaspoon ground white pepper
¼ teaspoon ground coriander
Ground nutmeg
3 tablespoons cane syrup

Burger Sauce:
½ cup mayonnaise
6 tablespoons Dijon mustard
2 tablespoons whole grain mustard
¼ cup cane syrup
1 teaspoon white wine vinegar 
1 teaspoon garlic powder
Hot sauce
Kosher salt
Ground black pepper

Bialys:
Yield: 1 dozen bialys
King Arthur all-purpose flour

Breakfast Smashburger:
Yield: 1 sandwich
Thinly shaved white onion
Kosher salt
Ground black pepper
2 slices white cheddar
Fried egg

METHOD

For the Poolish:
In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sourdough starter, and 278 grams water. Wrap bowl tightly in plastic wrap and let sit 12 hours at room temperature.

For the Dough:
In the bowl with the Poolish, add cane syrup, yeast, flour, and 285 grams water. Using the dough hook attachment, mix 5 minutes on medium speed. Let sit 30 minutes at room temperature. Add salt and continue to mix 10 minutes on medium-high speed, or until dough is smooth and elastic. Transfer to an oiled mixing bowl. Wrap bowl tightly in plastic wrap and refrigerate 24 hours.

For the Caramelized Onion Filling:
In a saucepan over low flame, heat oil. Add garlic and cook 30 minutes, or until tender. Using a slotted spoon, remove garlic and transfer to a small mixing bowl. Using the back of a spoon, smash garlic. Set aside. Transfer garlic oil to a skillet. Add onions and salt. Place skillet over medium-low heat and cook until onions are soft and translucent, stirring frequently. Add 1 tablespoon water if needed to soften and prevent browning. Remove from heat and stir in garlic. Let cool. Once cooled, transfer to an airtight container and refrigerate.

For the Breakfast Sausage:
Place pork in a large mixing bowl. Set aside. In a separate bowl, combine all seasonings and a pinch of nutmeg. Sprinkle mixture over pork. Set aside. In a small mixing bowl, whisk together syrup and 2 tablespoons water. Pour syrup mixture over pork. Using gloved hands, combine mixture until pork is evenly coated. Be careful not to overmix. Wrap bowl tightly in plastic wrap and refrigerate 1 hour. Once chilled, divide pork mixture into ⅓-cup portions. Roll into balls. Wrap tightly in plastic wrap and refrigerate.

For the Burger Sauce:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and refrigerate.

For the Bialys:
On a floured work surface, divide Dough into 125-gram portions and roll into balls. Let rest 15 minutes. Using your thumbs, press into the center of each Dough ball, continuing to press outwards until a 1-inch round edge is formed. Stretch the inner edge until the center divot is approximately 5-inches by 3-inches in size. The center should be as thin as possible without tearing. Transfer 6 Dough rounds to floured, parchment-lined 13-inch by 18-inch baking sheet. Fill divot with 1 heaping spoonful Caramelized Onion Filling. Using the back of a spoon press Caramelized Onion Filling down until even with the raised edge. Top with poppy seeds. Let proof 2 hours at room temperature. Heat oven to 475°F. Bake filled Dough rounds 14 minutes, rotating halfway through. Let cool.

For the Breakfast Smashburger:
Heat a large non-stick skillet over high heat. Once hot, add 2 portions Breakfast Sausage. Top each with layer of shaved onion. Season with salt and pepper. Using a flat spatula, smash Breakfast Sausage down until desired thickness. Cook 2 minutes, or until edges are no longer pink and begin to crisp. Flip patties and place 1 slice cheese on each Breakfast Sausage. Cook until onions are caramelized and pork is cooked through. Remove from heat. Top 1 patty with fried egg.

To Assemble and Serve:
Slice and toast 1 Bialy. Place top half onto Breakfast Smashburger with the fried egg and press down. Using a spatula, carefully lift and place on top of remaining Breakfast Smashburger. Set aside. On a serving plate, place bottom half Bialy. Spread with desired amount Burger Sauce. Top with stacked Breakfast Smashburger and serve.

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