1 Burger. 9,000,000 Scoville of Heat. 1 Winner. The spiciest burger challenge ever done.
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Burger Buns: 300,000 Scoville
½ cup (120ml) whole milk
½ cup (120ml) water
2 ½ teaspoons (9g) instant yeast
1 egg (48g)
1 egg yolk (18g)
3 ½ cups (525g) bread flour
1g amylase enzyme *optional for viewer*
⅓ cup (75g) granulated sugar
2 teaspoon (12g) fine sea salt
4 ½ tablespoons (65g) unsalted butter, softened
Egg wash, 1 egg white and 2 tablespoon of water whisked together
Black sesame seeds for sprinkling on top
2 tablespoons (40g) squid ink
Bacon: 3,000,000 Scoville
4.5lb (2041g) Pork Belly, skin removed
45g Kosher salt
30g dark brown sugar
5g pink curing salt (Instacure #1)
20g Carolina reaper flakes
18g Carolina reaper powder
14g ghost pepper powder
20g jalapeno powder
4 cloves garlic, finely chopped
4 Carolina reapers, finely chopped
1 bunch, cilantro, finely chopped
1 tablespoon (15g) kosher salt
1 teaspoon (1g) coriander powder
1 teaspoon (1g) red pepper flakes
Zest of 2 limes
4 Pepper Mayo: 6,000,000 Scoville
1 cup (240g) mayo
2 tablespoons (30g) vinegar
Salt and pepper to taste
1.5 teaspoon (25g) sugar
4 red Fresno chilies
4 Thai chilies
½ cup (120ml) water
1 egg yolk
3 cloves garlic
¾ (180ml) cup vegetable oil
3 teaspoons (15g) Mad Dog Pepper Extract
Ease Your Pain Dill Pickles: 50,000 Scoville
4 pickling cucumbers
1 ½ cup (360ml) white distilled vinegar
1 ½ cup (360ml) water
1 ½ tablespoons (20g) kosher salt
2 teaspoons (6g) coriander seeds
1 teaspoon (6g) black peppercorns
1 teaspoon (4g) dill seeds
1 tablespoon (15g) sugar
½ bunch fresh dill
2 tablespoons (13g) red pepper flakes
Burger Sauce: 2,000,000 Scoville
1 ½ (360ml) cup water
½ (100g) cups tomato paste
¼ cup (55g) distilled white vinegar
⅛ cup (45g) gochujang
½ cup (120ml) pepper x hot sauce
1 teaspoon (3g) garlic powder
1 teaspoon (3g) cumin powder
1 teaspoon (6g) fine sea salt
Mad Dog Melty Cheese Slices: 1,500,000 Scoville
500g cheddar cheese
300 ml whole milk
18g sodium citrate
1g sodium hexametaphosphate
1 sheet of gelatin
2 teaspoon (8g) Mad Dog Pepper Extract
6 oz 75/25 beef patty
5 ease your pain pickles
2 tablespoons (30g) burger sauce
1 tablespoon (15g) 4 pepper mayo
1 teaspoon (6g) kosher salt
1 teaspoon (2g) fresh cracked black pepper
2 slices bacon
1 spicy melty cheese slice
1 burger bun
In a measuring cup, combine milk, water, and yeast. microwave yeast mixture to 95°F (35°C). Whisk together until fully dissolved.
Add one whole egg, one egg yolk to the measuring cup and whisk until fully incorporated.
In a medium mixing bowl, combine flour, salt, granulated sugar, and whisk to combine ingredients.
Add the yeast mixture to a stand mixer with squid and mix until thoroughly combined.
While still mixing, begin to add flour mixture to the bowl in batches. Adding in batches will keep the flour from spilling out of the bowl and ensure proper hydration of the flour. Mix for 3-5 minutes, or until the dough starts to become smooth.
Once the dough is starting to become smooth, begin to add the butter to the mixer, and continue to mix on a medium-low setting for an additional 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 8 even pieces (100-110 grams) 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° (190°C) for 17-20 minutes.
Optional: Brush each bun with melted butter after the buns have been baked.
In a medium sized bowl combine the kosher salt, brown sugar, curing salt, Carolina reaper flakes, and ghost pepper powder. Whisk until thoroughly combined. Season your pork belly with all of the salt mixture, place in a large 2 gallon zip lock bag, close the bag and leave in your refrigerator for 7 days. Flipping it over halfway through the curing period.
Once it’s done curing, remove from the plastic bag and wash off the cure. Pat it completely dry.
In a small mixing bowl combine, coriander powder, red pepper flakes, lime zest, garlic, Carolina reapers, salt, and cilantro.
Season pork belly with spice mixture, pressing to adhere to pork as much as possible.
Place your belly in a smoker set to 250°F (121°C) and smoke until it reaches an internal temperature of 160°F (70°C). Remove from the smoker and allow to cool for 20-30 minutes. .
Once cooled, wrap the bacon tightly in plastic wrap and rest in the refrigerator overnight.
Begin by charring the jalapenos on a wire rack set over the stovetop. One fully charred, transfer to a small mixing bowl and cover with plastic wrap. Let sit for 10-15 minutes.
Peel the char off of the jalapenos using a paper towel, or by running under water and gently scraping the char off with your fingers.
To a blender, add jalapenos, Thai chilis, Fresno chilis, habanero, egg yolk, garlic, sugar, vinegar, Mad Dog and water. Blend on high speed until fully pureed.
Slowly stream vegetable oil into the blender until fully emulsified.
Transfer puree to a bowl and whisk together with mayonnaise.
Ease Your Pain Dill Pickles:
In a small saucepan, combine water, vinegar, coriander seeds, black peppercorn, dill seed, and red pepper flakes. Heat until the mixture boils over medium high heat.
Slice the cucumbers ⅛ of an inch thick and place in a clean quart sized mason jar with fresh dill.
Once the liquid has boiled, pour it over the cucumbers and dill and allow to cool at room temperature. Ensure that pickles are completely submerged in liquid.
In a medium bowl, whisk together water, tomato paste, white vinegar, hot sauce, gochujang, garlic powder, cumin powder, and salt until fully incorporated.
Transfer to a sauce bottle and reserve for later use.
Spicy Melty Cheese Slices:
Start by combining your milk in butter into a medium saucepan and melt butter over medium heat.
While butter is melting shred cheddar cheese and set aside for later use.
Add sodium citrate and sodium hexametaphosphate to the milk mixture and stir to dissolve. Bring mixture to 160°F (70°C)
Once mixture hits desired temperature begin to add in cheddar cheese, working in small amounts at a time using an immersion blender to ensure the cheese is fully melted and incorporated into the milk. Repeat this step until all of your cheese has been added.
Once all the cheese has been added, fold in diced Carolina reapers and capsaicin.
Pour mixture onto parchment lined baking sheets and tip the trays from side to side to ensure the tray is evenly covered. You will need more than one parchment lined tray for this process.
Store baking trays in the refrigerator until the cheese mixture has fully cooled and set.
Flip the baking tray onto a cutting board and cut into 4x4” squares.
Toast burger buns over medium heat in a large cast iron pan. Set the toasted bun to the side and increase heat to high.
Form ground beef into a patty shape and season with black pepper, Szechuan peppercorn, salt, and Carolina reaper flakes.
Add burger to the hot pan and lightly press to ensure a good sear and cook for 2-3 minutes, flip and cook for an additional 2-3 minutes.
Once the burger has been seared on both sides, reduce heat to medium and squirt burger sauce onto the burger and allow sauce to reduce, about 1-2 minutes.
Add spicy melty cheese slices to the top of the burger and allow cheese to melt, at least 1 minute.
Spoon fermented pepper mayo onto the bottom part of the bun and spread evenly.
Add a desired amount of soy pickled serranos and onions over the fermented pepper mayo.
Gently lay the burger over the pickles, then add the bacon on top of the burger.
Sauce the top part of the bun with more fermented pepper mayo and put on top of the burger, serve and enjoy.