Yes, you absolutely read that headline correctly. Heinz has created a three-tiered burger ‘wedding cake’ just in time for International Burger Day this Saturday, May 28. It’s time to say ‘I dough,’ people.
Want to get married but hate the taste of cake? Want to feed your guests but don’t want to go wild with the catering? Enter the Heinz burger wedding cake.
Each tier of the life-size burger cake flaunts a different patty and saucy filling.
Starting from the bottom (always) is a 14-inch beef burger filled with all the goodies you know and love a cheeseburger to have, including crisp lettuce, vine tomatoes, red onion rings and slices of Jarlsberg cheese.
In the centre, we’ve got a 12-inch chicken patty with crunchy slaw, pickles and a thick layer of Heinz mayo.
To top it all off we have the vegetarian and flexitarian delight with a meat-alternative patty, Heinz mustard, rocket, mashed avocado and sweet yellow pepper.
My mouth is already watering.
The best part about this? You can make it yourself.
Each cake can serve up to 30 people so I am now calling 30 of my closest friends to eat this ‘cake’ with me. Okay, enough talking, let’s get into Heinz’s iconic three-tiered burger wedding cake.
Table of Contents
Heinz’s three-tier burger wedding cake recipe
Burger bun dough
What you’ll need:
- 2 3/4 cups milk – warmed
- 4 packages of active dry yeast
- 15 1/2 cups (1x 2kg bag) all-purpose flour + extra for counter surface and hands to avoid sticking
- 12 tablespoons sugar
- 6 teaspoons salt
- 16 eggs
- 2 cups butter
- 1 tbs olive oil
- 4 tablespoons water
- 1/3 cup sesame seeds
Hot tip: To make the buns for all 3 burgers, you will need 4 batches of dough
- Start by separating 2/3 cup milk and warming it to about 38 degrees celsius.
- In a bowl, mix with 1 packet dried yeast and let stand for 4 minutes
- In a separate bowl, combine 3/4 cup all-purpose flour and 3 tablespoons sugar
- After your yeast has activated in the milk, add the milk and yeast mixture to the flour and sugar mixture and lightly stir. Cover with a tea towel or cling film for 25-30 minutes until the mixture is covered with lots of air bubbles
- In the base of a stand mixer, combine the yeast mixture with 3 cups and 2 tablespoons of flour,1 1/2 teaspoons salt, and 4 eggs. Mix on slow-medium speed with a dough hook. After combined, continue on low for 4 minutes
- Continue mixing with the dough hook for another 10-12 minutes slowly adding 8 tablespoons of softened butter, 1 tablespoon at a time
- Preheat an oven to 180 degrees C. Once preheated, keep the oven on for 2 minutes and then turn it off
- Spread 1/4 tbs olive oil along the sides and bottom of a large bowl
- Lightly dust clean, dry hands in a bit of flour and remove the dough mixture from the stand mixer. It should be sticky and soft but be able to hold a shape
- Place the dough in the olive oil coated bowl and cover with a tea towel or cling film
- Place your covered bowl with the dough in the warmed oven which has been turned off and let stand until it doubles in size – about 1 hour 30 minutes
- Remove the bowl from the oven, uncover and place your palm in the middle of the domed dough to loosen the air bulge
- Gentle pull the dough out of the bowl and place on a lightly floured surface. Pull the edges and fold it into itself 4 – 5 times
- The dough ball should weigh about 1000g. Remove approximately 160g or 1/6th of the dough and set aside
- Place the remaining dough into a 10” oven proof pan or a 10” cake tin lined with parchment paper and greased. Flatten out the dough until it fills the 10” base and reaches the circumference of the pan. Take care to flatten the dough so it is even across top
- Cover your pan (or cake tin if using) with the tea towel or cling film and return to the warm oven (the oven should still be off) for 50 minutes
- Remove the pan from the oven and preheat to 180 degrees C
- Using a brush, spread 1 egg and 1 tablespoon of water which have been whisked together over the top of the dough. It is okay to gently peel back the parchment paper and brush the sides with the egg wash as well
- Once fully coated, set the remaining egg wash aside and use for the subsequent buns. Once finished, whisk together another egg and water
- Sprinkle the top of the bun with sesame seeds until generously coated
- Bake for 15 minutes
- Reduce heat to 160 degrees C and bake for another 15 minutes or until lightly golden brown
- Set on a cooling rack with the parchment paper removed to cool
- For the 12” tier bun, repeat steps 1-22, skipping step 14
- For the 14” tier bun top and bottom, repeat steps 1-22 twice. For step 14, divide the extra dough set aside from the 10” bun in half and add to the dough for the 14” pan
What you’ll need:
- 750g Beyond Meat Mince (or your favourite Meat Alternative)
- 5 tsp dry parsley
- 3/4 cup Heinz Yellow Mustard
- 4 ripe avocados – mashed
- The juice from 3 small lemons
- 7 yellow peppers – cut into strips
- 1 small bunch of coriander – finely chopped
- 3 cups rocket lettuce
- Line the 10” ovenproof pan or a 10” cake tin with parchment paper and preheat the oven to 200 degrees C
- In a large mixing bowl, combine vegan mincemeat with 5tsp dried parsley
- Add the vegan mince meat mixture to the lined oven proof pan or cake tin in large spoonfuls around the outer edge, making sure to press and combine the mixture as you add it. Fill in the centre, slowly pressing the mixture together until the entire base of the pan or cake tin is a solid patty with no cracks or air pockets
- Bake for 20 minutes, it should have a dark golden-brown colour when complete
- While the meat is baking, lightly oil yellow pepper strips and cook them on a griddle pan until desired char is reached. Set aside.
- In a large mixing bowl, add the avocado with skin and pits removed and mash until smooth but leaving some chunks
- Add the lemon juice and coriander until combined and the desired smoothness is reached. Set aside.
- Once cooked, remove the vegan patty from the oven, carefully pull it out of the pan and set aside on the parchment paper
- Slice your 10” burger bun in half with a good bread knife
- Layer the bottom of the bun with rocket lettuce, top with charred yellow peppers, and the vegan meat patty
- Using a large spoon, add the avocado mash on top of the burger patty and spread evenly
- Top with Heinz yellow mustard and the bun lid
- Place on the top tier of the cake stand
What you’ll need:
- 1500g chicken mince
- 1/4 cup flour
- 1 egg
- 1 1/2 cup wholemeal breadcrumbs
- 1 cup Heinz Mayonnaise (+ an extra 1/2 cup if making mayo slaw)
- 1 Red cabbage finely shredded
- 2 1/2 cups carrots – shredded
- 1 small bunch of coriander – finely chopped
- 1/2 tbs black pepper
- 1/2 cup apple cider vinegar (if making vinaigrette slaw)
- 1/4 cup olive oil (if making vinaigrette slaw)
- 1/2 tbs sugar (if making vinaigrette slaw)
- 2 jars (1000g) pickle slices
- Line the 12” ovenproof pan or a 12” cake tin with parchment paper and preheat the oven to 200 degrees C
- In a large mixing bowl, combine chicken mince and egg
- Form the mixture into a 12” patty by pressing it into the lined oven proof pan or cake tin in large spoonfuls, starting around the outer edge, making sure to press the spoonfuls together as you add. Fill in the centre, slowly pressing the mixture together until the entire base of the pan or cake tin is a solid patty with no cracks or air pockets
- Top with half of the flour and rub to coat until there is a thin dusty layer
- Brush the floured chicken patty with the whisked egg and water mixture until covered.
- Cover the floured and egg washed chicken patty with half of the wholemeal breadcrumbs until evenly covered with a thin layer
- Lift the chicken mince patty out of the pan or cake tin by the parchment paper
- Carefully turn it over onto a clean surface or large cutting board
- Repeat steps 4-6 using the remaining breadcrumbs to cover the bottom and sides of the chicken mince patty evenly
- Using a spatula, return the covered chicken patty to the lined pan or cake tin
- Bake for 1 hour 30 minutes or until the centre reaches 74 degrees C
- To make the slaw, in a large bowl combine shredded red cabbages, shredded carrots, pepper and desired dressing ingredients (mayo or oil, vinegar, sugar)
- Once cooked, remove the chicken patty from the oven, carefully pull it out of the pan and set aside on the parchment paper
- Slice your 12” burger bun in half with a good bread knife
- Layer the bottom of the bun with chicken patty, slaw, pickles, and Heinz mayo
- Top with the 12” bun lid and place on the middle tier of the cake stand
What you’ll need:
- 2000g Beef mince (5%)
- 2 eggs
- 3 tbs dried parsley
- 1 1/2 cup Heinz Tomato Ketchup
- 3 heads curly bib lettuce
- 10 vine tomatoes – sliced
- 6 Red onions – finely sliced
- 10 slices Jarlsberg cheese
- Line the 14” ovenproof pan or a 14” cake tin with parchment paper and preheat the oven to 200 degrees
- In a large mixing bowl, combine meat mince, eggs and dried parsley
- Add the mince meat mixture to the lined oven proof pan or cake tin in large spoonful around the outer edge, making sure to press and combine the mixture as you add it. Fill in the centre, slowly pressing the mixture together until the entire base of the pan or cake tin is a solid patty with no cracks or air pockets
- Bake for 35 minutes, it should have a deep golden-brown colour when complete
- Separate the leaves from the lettuce heads and run under cool water to clean. Set aside
- Once cooked, remove the beef patty from the oven and top with cheese. Return to the oven for 3-5 minutes until the cheese is melted. Remove from the oven and set aside
- Slice one of the 14” burger buns with a good bread knife a few cm above the midway point. This will create the bottom bun for the beef burger
- Layer the bottom of the bun with lettuce, tomatoes, red onion and meat patty
- Top with Heinz ketchup
- Slice the second 14” bun with a good bread knife a few cm below the midway point. This will create the top bun for the beef burger
- Place the top bun on top of the layered beef burger and add the completed burger to the bottom tier of the cake stand
And there you have it, the most heavenly wedding cake around.
The best part about Heinz’s burger wedding cake is that you don’t even have to be getting married to make it, heck you don’t even have to be in a relationship.
Enjoy this creation in the comforts of your own home or on your big day.
Happy International Burger Day!