This is your new value menu.
Prep and Rising Time: 2 hours
Cook Time: 45 minutes
1 ¼ cup (295ml) water at 90℉ / 32℃
2 teaspoons (8g) instant yeast
3 cups (450g) all-purpose flour
2 1/2 tablespoons (34g) granulated sugar
1 1/2 teaspoons (10g) fine sea salt
1/4 cup (56g) unsalted butter, softened
Egg wash (1 large egg whisked with 1 tablespoon water)
White sesame seeds, for topping (optional)
Melted butter, (optional)
2 pounds (907g) ground beef, less than 80% lean
Salt and pepper, to taste
8-12 slices American cheese
Unsalted butter, as needed
Pickles, thinly sliced lengthwise (optional)
1 sweet onion, thinly sliced and rinsed
For The Buns
In a small container, whisk the warm water and yeast together until dissolved.
In the bowl of a stand mixer, whisk together the flour, sugar, and salt until combined.
Add the bowl to the stand mixer fitted with the dough hook and mix on medium low speed while you pour in the yeast mixture. Mix until a rough dough forms.
With the mixer running, add the butter and mix for about 3-5 minutes or until the dough is smooth.
Alternatively, if you don’t have a stand mixer, follow steps 1 and 2. Add the yeast mixture and ¼ cup vegetable oil, instead of butter. Mix until a rough dough forms. Knead by hand until smooth.
Roll the dough into a light ball, place in a greased bowl, cover with plastic wrap and let proof, at room temperature, for 1 hour or until doubled in size.
Punch the dough down, and divide into 6 even pieces, about 110 grams each. Shape into light balls, place on a sheet pan lined with parchment paper, and cover with greased plastic wrap. Proof the buns again for 20-30 minutes, at room temperature, or until puffed.
While the buns rise for the second time, preheat the oven to 375℉ / 190℃.
Lightly brush the buns with egg wash and sprinkle the tops generously with sesame seeds.
Bake for 15-17 minutes or until golden brown. Optionally brush your buns with melted butter and set aside to cool.
For The Burger
Add the ground beef to a bowl and knead by hand until emulsified. Portion the meat into 2-ounce balls and place on a sheet pan.
Set a medium stainless steel sauté pan over medium heat and grease lightly with cooking spray.
Once hot, place one ball in the middle of the pan and flatten it to an ⅛-inch with the back of a spatula or a burger press. Season with salt and pepper to taste and sear for one minute or until a deep golden brown crust forms. Flip, season the second side, and cook another minute.
Top the patty with a slice of cheese and cook until the cheese just melts. Repeat this process with another beef patty.
Melt butter in a small sauté pan over medium heat and toast the bun until golden brown.
Place the toasted bottom bun down and top with yellow mustard and mayonnaise. Top with sliced pickles, two cheeseburger patties, and sliced yellow onion.
Add ketchup to the top bun and crown your burger. Repeat making burgers and serve immediately.
Prep and Rest Time: 45 minutes
Cook Time: 25 minutes
4 large russet potatoes, peeled
1 1/2 teaspoons (9g) fine sea salt, plus more to taste
2 tablespoons (24g) all-purpose flour
8 cups (1.9L) vegetable oil
Salt, to taste
Fill a medium pot halfway with cold water, add the potatoes, bring it to a boil, and cook for 10-15 minutes or until the potatoes only give a small amount of resistance when poked with a skewer. Drain from the water and lightly dry with a paper towel. Let rest for 15-20 minutes to cool.
With the coarse side of a cheese grater, grate the potatoes and place in a medium bowl.
Toss the grated potatoes with the salt and flour until evenly coated.
Form the grated potatoes, by hand, into 1-inch long cylinders. Add to a sheet pan and freeze for 10-15 minutes.
Fill a heavy bottomed pot just over halfway with vegetable oil and heat to 350℉ / 177℃. Have a sheet pan lined with a wire rack near the fry oil.
In batches, so as not to overcrowd the oil, fry the tots for 2-3 minutes or until golden brown and crispy. Remove from the oil and drain on a wire rack. Season immediately with salt and serve.
Prep Time: 10 minutes
Cook Time: 5minutes
3/4 cup (154g) granulated sugar
3/4 cup (177ml) water
1 cup (145g) blackberries, plus more for garnish
2 lemons, juiced
1 1/2 liters seltzer water or club soda
Ice, for serving
In a medium saucepan over medium heat, add the sugar and water. Bring to a simmer, stirring occasionally, until the sugar dissolves. Remove from heat.
In a blender, add the blackberries and simple syrup, and blend on high until smooth.
Line a fine mesh strainer with cheesecloth and strain the blackberry mixture into a bowl.
Whisk in the lemon juice and then pour into a pitcher.
Top with the seltzer water and serve over ice. Garnish with a blackberry on a skewer.