Mix the beef with the other ingredients and let mixture rest for 2 hours. Then shape your hamburgers into patties, about a half pound each for our recipe.
To make the brioche, knead together all ingredients until well mixed and let rest for 1 hour.
Then make ¼-cup balls with the dough and let them rise for another 35 minutes. Brush with a beaten egg and roll the dough balls in the seeds. Then put them into the oven at 338°F for 12 minutes. Set aside.
While the bread bakes, pour some GOYA Robusto Extra Virgin Olive Oil onto the grill and cook the hamburgers to taste.
Serve them in the bread with your favorite toppings. We like sliced tomatoes and purple onion, red cheddar cheese slices and a fried egg. Enjoy!
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