We’ll see who the real burger king is.
½ cup (125ml) whole milk
½ cup (125ml) water
2.5 teaspoons (9g) instant yeast
1 egg (48g)
1 egg yolk (18g)
3.5 cups (525g) bread flour
1g amylase enzyme *optional for viewer*
⅓ cup granulated sugar (75g)
1 ¾ teaspoon fine sea salt (9.5g)
4.5 tablespoons unsalted butter, softened (63.7g)
Egg wash, 1 egg and 1 tablespoon of water whisked together
Raw sesame seeds for topping
4 large pickling cucumbers, cut into quarter inch slices
6 large jalapenos, cut into quarter inch slices,
2 cups white distilled vinegar (450g)
2.5 cups water (563g)
1.5 tablespoons kosher salt (16g)
1.5 tablespoons granulated sugar (23g)
4 cloves garlic left whole, slightly crushed (14-18g)
4 sprigs dill (4g)
2 egg yolks (36g)
2 teaspoon granulated sugar (10g)
2 cloves garlic, grated (7g)
1 tablespoon dijon (20g)
Salt to taste (10g)
2 tablespoons water (42g)
1 tablespoon lemon juice (15g)
1.25 cups vegetable oil (275g)
Water for boiling (3785g)
1 tablespoon kosher salt, plus more to taste (25g)
1.5 tablespoons white distilled vinegar (25g)
3-4 russet potatoes, peeled and cut into matchsticks
2 quarts vegetable oil, for frying (1600g)
½ sweet onion, thinly sliced and washed
½ lb bacon, cooked
2lbs ground beef (70-75pct lean)
8 slices American cheese
Salt and pepper to taste
1 large tomato, sliced (about the same circumference size as a burger bun)
½ head iceberg lettuce, thinly sliced
Homemade mayonnaise, for topping
Yellow mustard, for topping
Thai Basil Ginger Soda:
4 mint leaves
5 Thai basil leaves
1 tablespoon fresh squeeze lime juice (15g)
1.25 cups ginger beer (281g)
½ cup pineapple juice (112g)
Small pinch salt
1 lime, sliced for garnish
In a measuring cup, combine milk and water and microwave to 95 degrees Fahrenheit.
Whisk in instant yeast until fully dissolved. Add the eg, egg yolk, and whisk together until homogenous.
In the bowl of a standmixer*, add flour, salt, granulated sugar, and whisk the ingredients together. Add the yeast, and begin stirring on medium low with the dough spiral. Mix for 3-5 minutes, or until smooth. If the dough is dry, add a splash of water.
Add butter and thyme and continue stirring on medium low for 2 minutes.
Put the dough in a greased bowl covered tightly with plastic wrap and let sit for 1.5 hours, or until doubled.
Remove the plastic wrap, and punch the dough down. Divide into 6-8 even pieces of dough and shape each piece of dough into a small ball.
Evenly spread out the pieces of dough on a sheet tray lined with greased parchment paper and cover with greased plastic wrap and proof for one hour.
Brush each bun with egg wash and top the buns with sesame seeds.
Put the sheet into the oven heated to 375 degrees Fahrenheit for 17-20 minutes.
Optional: Brush each bun with melted butter.
*To do it by hand, replace butter with equal parts vegetable oil.
In a medium-sized heat-proof container, add in the cucumbers. In a separate medium-sized heat-proof container, add in the jalapenos.
In a 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 jars.
Add garlic and dill to the containers and let sit until room temperature.
In a large quart sized container, combine egg yolks, sugar, garlic, lemon juice, water, and mustard. Very gently pour in oil.
With a hand blender, blend until homogenous.
In a large pot of water, add salt and vinegar, and bring to a boil.
Put the potatoes into the boiling water and let those cook for 5 minutes.
Remove the potatoes from the water and let dry on a sheet pan with paper towels.
Freeze the sheet pans until the potatoes are solid.
In a large pot, fill halfway with oil and heat to 375 Degrees Fahrenheit.
Fry the potatoes for 2-3 minutes or until golden brown.
Drain the fries on a wire rack set on a sheet tray and season generously with salt while still hot.
Cut the buns in half. Toast in a pan with butter over medium heat, until a gorgeous golden brown.
Generously mayo both toasted sides of the bun.
Divide the ground beef into 6 pieces and roll into tight balls.
Heat a skillet over medium high until hot. Add a ball to the pan and press down with a burger press. Season to taste with salt and pepper. Cook for 1-2 minutes, flip, and season with salt and pepper. Place a slice of American cheese on the meat until melted.
Place two burger patties on the bun.
Add three slices of bacon, dill pickles, pickled jalapenos, mustard, sweet onion, tomato, and lettuce.
Crown the burger with the top bun.
Thai Basil Ginger Soda:
In a glass, add mint leaves, Thai basil leaves, lime juice, and lightly press that down.
Add ice, ginger beer, pineapple juice, and a light pinch of salt. Stir.
Garnish with a lime and Thai basil leaf.