We’ll see who the real burger king is.
Prep and Rise Time: 3 hours
Cook Time: 1 hour
Makes 3 double patty burgers or 6 single patty burgers
7 quarts (6.6L) water, for boiling
1 tablespoon (15g) Kosher salt, plus more to taste
1 1/2 tablespoons (20g) white distilled vinegar
3-4 russet potatoes, peeled and cut into matchsticks
2 quarts (1.9L) vegetable oil, for frying
½ cup (125ml) water
½ cup (125ml) whole milk
2 1/2 teaspoons (9g) instant yeast
1 large egg (48g)
1 large egg yolk (18g)
3 1/2 cups (525g) bread flour
1 ¾ teaspoon (9.5g) fine sea salt
⅓ cup (75g) granulated sugar
4 1/2 tablespoons (64g) unsalted butter, cubed and softened
Egg wash (1 egg and 1 tablespoon water whisked together)
White sesame seeds, for topping
Melted butter, to top buns (optional)
Pickles and Pickled Jalapeños
4 large pickling cucumbers, cut into quarter inch slices
6 large jalapeños, cut into quarter inch slices
2 cups (470ml) white distilled vinegar
2 1/2 cups (590ml) water
1 1/2 tablespoons (20g) Kosher salt
1 1/2 tablespoons (22g) granulated sugar
4 peeled and whole cloves garlic (18g), lightly crushed
4 sprigs dill (4g)
2 egg yolks (36g)
1 teaspoon (5g) granulated sugar
2 cloves garlic (7g), grated
1 tablespoon (10g) lemon juice
2 tablespoons (40g) water
1 tablespoon (16g) Dijon mustard
Salt, to taste
1 1/4 cups (195ml) vegetable oil
½ pound (225g) thick, smokey bacon, cooked until crispy
6-8 homemade sesame buns
3-4 tablespoons (42-56g) unsalted butter
2 pounds ground beef (70-75% lean)
Salt and pepper, to taste
6 slices American cheese
½ sweet onion, thinly sliced and rinsed in cold water
1 large tomato, sliced and salted (pick a tomato about the same size as bun)
½ head iceberg lettuce, thinly sliced
Yellow mustard, for topping
For The Fries
Combine the water, salt and vinegar in a large pot and bring to a boil.
Put the potatoes in the boiling water and cook for 5 minutes or until just barely cooked through. Strain the potatoes from the water and let dry on a sheet pan lined with paper towels.
Once the potatoes have thoroughly dried, evenly layer the fries on the sheet pan placing a piece of parchment between each layer. Cover with plastic wrap and freeze until the potatoes are solid.
When ready to serve, fill a large, 7-quart, pot about halfway with oil. Heat over medium high until oil reaches 375℉ / 190℃.
Fry the potatoes for 2-3 minutes or until golden brown and crispy.
Drain the fries on a wire rack set on a sheet pan and season generously with salt while still hot. Cool slightly and then serve immediately.
For The Buns
In a measuring cup, combine milk and water and microwave to 95℉ / 35℃.
Whisk in instant yeast until fully dissolved. Add the egg and egg yolk, and whisk together until homogenous.
Set up a stand mixer fitted with a dough attachment (*see below for instructions to make by hand). Whisk together the flour, salt, and granulated sugar. Add the yeast mixture, and stir on medium low speed. Mix for 3-5 minutes, or until smooth. If the dough is dry, add a splash of water.
Add the butter, a few tablespoons at a time, with the mixer running on medium low and mix until just incorporated and the dough is smooth and velvety, about 2 minutes. Roll the dough into a ball.
Lightly grease a large bowl with oil, add the dough and cover tightly with plastic wrap. Let sit at room temperature for 1 1/2 hours, or until doubled in size.
Remove the plastic wrap, and punch the dough down. Divide into 6-8 even pieces, around 80-100g per ball, depending on how big you want your buns. Shape each piece of dough into a small ball.
Evenly spread out the pieces of dough on a sheet pan lined with greased parchment paper (if making more than 6 buns, use 2 sheet pans). Lightly grease the tops of the buns with cooking spray and use a glass to very gently flatten the tops of the buns slightly. Cover with greased plastic wrap and proof, at room temperature, for one hour or until the buns are puffed.
Preheat oven to 375℉ / 190℃.
Brush each bun with egg wash and top the buns with a generous sprinkling of sesame seeds.
Bake in the preheated oven for 17-20 minutes, or until deeply golden brown and puffed. Let cool to room temperature and brush with melted butter if you would like for added flavor.
*If making the buns by hand, whisk the flour, salt and sugar in a large bowl. Add the yeast mixture and mix until the flour and liquid is just combined and shaggy. Remove the dough to a clean work surface and knead the dough until it is completely smooth. If the dough is dry, lightly coat your hands with water and continue kneading to incorporate a bit more moisture. Place the dough back into the large bowl and add in 4 ½ tablespoons of vegetable oil, a tablespoon at a time while kneading, until the oil is incorporated and the dough is smooth and velvety. Roll dough into a ball and continue to follow the recipe above from this point on.
For The Pickles and Pickled Jalapeños
In a quart-sized heat-proof container, add the cucumbers. In a separate quart-sized heat-proof container, add the jalapeños.
In a medium sauce pot, add vinegar, water, salt, and granulated sugar. Set the heat to medium-high and as soon as that comes to a boil, cut off the heat, and evenly distribute the liquid between the two containers.
Add garlic and dill to the container with the cucumbers and let both cool to room temperature.
Once cooled, place a piece of plastic wrap or paper towel right on top of the surface to ensure everything stays completely submerged. Cover with a tight fitting lid and refrigerate until ready to use.
For The Mayonnaise
In a quart sized container that fits an immersion blender, add the egg yolks, sugar, garlic, lemon juice, water, mustard and pinch of salt. Very gently pour the oil over top of these ingredients.
Gently lower in the blender and blend until combined, slowly lifting the blender higher to fully emulsify the ingredients together. The mayonnaise will be thick, smooth and glossy. Season with salt to taste and refrigerate in an airtight container until ready to serve.
Cut the buns in half. Heat a medium pan over medium heat and melt a tablespoon of butter to coat. Toast buns in the butter until gorgeous golden brown. Repeat adding butter as needed to toast all the buns.
Generously mayo both toasted sides of the bun and set aside.
Divide the ground beef into 6 pieces, about 3 ounces or 85g each, and roll into tight balls.
Heat a 10-12-inch skillet over medium high until hot. Add a ball to the pan and press down with a burger press or spatula until the patty is about ¼-inch thick. Season to taste with salt and pepper. Cook for 1-2 minutes, or until deeply caramelized on the first side. Flip, and season with salt and pepper. Place a slice of American cheese on the meat and cook until the meat is caramelized and the cheese is melted. Repeat with the remaining meat and cheese.
Place two burger patties on top of the bottom bun with mayo.
Top the patties with bacon, pickles, pickled jalapenos, thinly sliced sweet onion, a tomato slice and iceberg lettuce.
Drizzle the top bun with some yellow mustard. Crown the burger with the top bun. Serve with fries.
Thai Basil Ginger Soda
Prep Time: 5 minutes
Cook Time: 0 minutes
4 mint leaves
4 Thai basil leaves, plus more for garnish
1 tablespoon (16g) fresh squeeze lime juice
1 ¼ cups (290ml) ginger beer
½ cup (120ml) pineapple juice
Small pinch salt
1 lime, sliced for garnish
In a tall glass, add mint and Thai basil leaves along with the lime juice and muddle together.
Top with ice, ginger beer, pineapple juice, and a light pinch of salt. Stir to combine.
Garnish with a lime wedge and Thai basil sprig.