This is your new value menu.
1 cup water(236g), lukewarm + 4 tbsp(56g)
2 teaspoons(8g) instant yeast
3 cups (450g) of all-purpose flour
2.5 tablespoons(34g) granulated sugar
1.5 teaspoon(10g) fine sea salt
1/4 cup(56g) unsalted butter, softened
1 egg plus 1 tablespoon(14g) of water (Eggwash)
Untoasted sesame seeds for topping *optional*
4 large russet potatoes, Peeled
2 teaspoons(12g) fine sea salt plus more to taste
2 tablespoons(24g) all-purpose flour
2 quarts(1744g) vegetable oil
3/4 (154g) cup sugar
3/4 (177ml) cup water
1 cup(144g) blackberries
Juice of 2 lemon
1.5 liters of seltzer water or club soda
Nice ice for soda
blackberries for topping
Cocktail skewer for topping
2 lbs (907g) ground beef (lower than 80 pct lean) into 2 oz balls
Toasted homemade buns
Pickles *optional*, thinly sliced lengthwise
1 sweet onion, thinly sliced lengthwise and washed
In a container, whisk yeast into your water, and allow it to sit for 5 minutes. Separately, in a stand mixer bowl, add flour, sugar, and salt; mix until combined.
Turn your stand mixer to medium-low and add your yeast mixture; mix until you get a rough dough, then add butter and let it incorporate until smooth, for about 3 - 5 minutes. If you want to do it by hand, substitute the butter for vegetable oil.
Roll your dough into a light ball, place it on a greased bowl, cover with plastic wrap and let it proof at room temperature for one hour or until it doubles in size.
Punch your dough down, and divide it into 6 even pieces (approx. 110g). Shape them into light balls, place them on a sheet tray lined with parchment paper, and cover them with greased plastic wrap; proof them for 20 - 30 minutes at room temperature or until puffed.
Lightly brush your buns with eggwash (which consists in whisking one egg and 1 tbsp of water), sprinkle generously with sesame seeds, and place in the oven at 375F for 15 - 17 minutes or until golden brown. Optionally brush your buns with melted butter.
Fill halfway a pot with water, add your potatoes, bring it to a boil, lightly dry them with a paper towel, and let them rest for 15 - 20 minutes or until you can handle them by hand.
With the coarse side of a cheese grater, grate your potatoes and place them in a bowl. To your potatoes, add salt and flour and toss together until evenly distributed.
Form 1” long cylinders with your hands, and optionally place them in the freezer for 10 - 15 minutes.
Fill up a heavy bottom pot just over halfway, at least 2” inches of vegetable oil. Heat to 350F, and in batches, fry your tots for 2 - 3 minutes or until golden brown. Remove from the oil and place on a wire rack.
In a medium saucepot, add sugar and water; heat up until the sugar dissolves. In a blender, add blackberries and your simple syrup, and blend on high until smooth as possible.
Line a fine mesh strainer with cheesecloth, and strain your blackberry mixture. To your blackberry juice, add lemon juice and mix. To a large jar, add your blackberry juice and seltzer water,
Add your ground beef to a bowl and knead by hand until emulsified—portion into 2 ounces and place on a baking tray.
Assembly - Set a medium size saucepan over medium heat, and grease lightly. Once hot, place one ball in the middle and flat it to a 1/8 “; season with salt and pepper to taste and sear for one minute, flip, and season it again.
Add a slice of cheese and remove once the cheese has melted. Repeat this process with another beef patty.
Add mustard and mayo to your bottom bun, layer on your pickles, and add on your 2 patties. Next, optionally add onions to your patties. Finally, add ketchup to your top bun, and top your sandwich.