Sourdough Brioche Smash Burger

After a lot of trail and error I’m finally feeling pretty good about these brioche buns. I extended out the fermentation cycle which makes the process a bit longer, but it pays off with the end result - a lighter, airier brioche that is perfect for sandwiches, burgers, or French toast.
Recipe available here:
www.saucesandw...

[@rash6800]

The sourdough you added, is it “white” sourdough or a levain..?

[@tristanhallett4793]

I need to stop watching your videos while I'm hungry

[@chadsteeves1495]

bun looks delicous , was it chewy?? was that gochujang?

[@SauceSandwich]

Thanks! They have a really nice texture especially when toasted. The sauce is a homemade mayonnaise with some added ketchup and Dijon.

[@rash6800]

don’t you mention recipes..?

[@SauceSandwich]

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