I want to find the greatest homemade burger recipe ever, and well there's only one way.
BUN:
INGREDIENTS:
½ cup (125ml) whole milk
½ cup plus 1 tablespoon (135ml) 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 (63.7g) unsalted butter, softened
Egg wash, 1 egg and 1 tablespoon of water whisked together
INSTRUCTIONS:
In a measuring cup, combine milk and water and microwave to 95 degrees Fahrenheit.
Whisk in instant yeast until fully dissolved. Add the egg, egg yolk, and whisk together until homogenous.
In the bowl of a stand mixer*, 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.
BURGER SAUCE:
INGREDIENTS:
½ cup (145g) ketchup
½ cup (145g) mustard
¾ cup (217g) mayonnaise
2 teaspoons (30g) Worcestershire
Salt to taste
Pepper to taste
INSTRUCTIONS:
In a small bowl combine all ingredients , use a whisk to mix thoroughly
METHOD:
GEORGE FOREMAN
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Plug in your “George Foreman” grill and allow to come to temp.
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper.
Open the lid to the “George Foreman”. Place the patties on the grill and close the lid to cook for 7-8 minutes or until they reach your desired level of doneness.
During the last minute of cooking, open the lid. Add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Toast buns
Spread the sauce on the bottom half of each bun.
Add a patty with melted cheese on top.
Finish with the top half of the bun.
SEARZALL:
INGREDIENTS:
Burger:
5 oz (142g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper.
Place the patties on a wire rack on a sheet tray and use the searzall to cook the patty. 10 minutes per side. Flip carefully as the torch will make everything hot. Cook until they reach your desired level of doneness.
During the last minute of cooking, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Toast buns
Place the bun heel on plate
Spread the sauce on the top half of the bun.
Add the patty with melted cheese on top.
Finish with the top half of the bun.
GRILL PAN:
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Preheat your cast iron grill over medium-high heat.
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper.
Place the patties on the grill and cook for 7-8 minutes per side or until they reach your desired level of doneness.
During the last minute of cooking, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Toast buns
Place the bun heel on plate
Spread the sauce on the top half of the bun.
Add the patty with melted cheese on top.
Finish with the top half of the bun.
INSTA POT:
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger
Preheat your “Instapot” pressure cooker to medium-high heat.
Season the ground beef with salt and black pepper, and mix until well combined.
Shape each portion into a patty, about 1/2 inch thick.
Add foil to the bottom of the Instapot. Then, add the beef broth to the Instant Pot. Place the patty on the foil,
Close the Instant Pot lid and set the valve to "Sealing".
Set the Instant Pot to "Manual" mode on high pressure for 8 minutes.
Once the cooking time is done, release the pressure manually.
Carefully remove the burger from the Instant Pot using tongs.
Add cheese to the patty while it’s resting to let it melt
ASSEMBLY:
Toast buns
Place the bun heel on plate
Spread the sauce on the top half of the bun.
Add the patty with melted cheese on top.
Finish with the top half of the bun.
REVERSE SEAR:
INGREDIENTS:
Burger:
5 oz (142g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Preheat your oven to 250F
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper.
Place the patty on a baking tray , and put the tray in the oven on the middle rack. Cook for 20 minutes or until the temperature internally reads 120F
Remove the tray from the oven and preheat a cast iron over medium-high heat
Place the patties in the pan and cook for 2 minutes per side or until they reach your desired level of doneness.
During the last minute of cooking, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Toast buns
Place the bun heel on plate
Spread the sauce on the top half of the bun.
Add the patty on top.
Finish with the top half of the bun.
GOZNEY (pizza oven)
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Preheat your “GOZNEY” pizza oven for 400F.
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper.
Place the patty on a peel and slide into the oven. Cook 3-4 minutes per side or until they reach your desired level of doneness.
During the last minute of cooking, add a slice of cheese to each patty and let it melt. Remove from oven and let rest
ASSEMBLY:
Toast buns
Place the bun heel on plate
Spread the sauce on the top half of the bun.
Add the patty on top.
Finish with the top half of the bun.
SOUS VIDE
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Set up a water bath of 8 quarts of water. Turn the immersion circulator on to 132F (55.6C). Make sure there is enough room for the water to flow around the bath.
Weigh your portion of ground beef and shape into a patty.
Sprinkle a good amount of salt and pepper onto both sides of each beef patty.
Put each patty into a separate plastic zipper-lock bag.
Push all the air out of the bag by sealing it almost all the way, then slowly lower the bag into a pot of hot water that has been preheated to the right temperature.
Finish closing the bag completely just before it fully sinks into the water.
This cooking method is called "sous vide," which involves sealing food in plastic bags and cooking it in a water bath at a precise temperature. It can help to evenly cook the food and lock in flavors.
Leave in the water for at least 45 minutes and at the latest 2 hours.
Remove the patty and rest for at least 10 minutes
Preheat the cast iron pan to a medium high heat.
Place the patties on the grill or skillet and cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Toast buns
Spread the sauce on the bottom half of each bun.
Add a patty with melted cheese on top.
Finish with the top half of the bun.
DEEP FRIED
INGREDIENTS:
Burger:
5 oz (142g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
2 quarts (2L) vegetable oil
INSTRUCTIONS:
Burger:
Heat oil in a deep fryer or a large pot over medium-high heat. The oil should be heated to around 375°F (190°C).
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper.
Carefully place the patty into the hot oil using a slotted spoon or tongs. Fry the patty for 3-4 minutes on each side or until it is golden brown and crispy.
Use a slotted spoon or tongs to carefully remove the patty from the oil and place it onto a paper towel-lined plate to drain off excess oil.
Add a slice cheese and optionally use a torch to melt the cheese
ASSEMBLY:
Toast buns
Spread the sauce on the bottom half of each bun.
Add a patty with melted cheese on top.
Finish with the top half of the bun.
STEAMED
INGREDIENTS:
Burger:
5 oz (142g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
2 oz (57g) white cheddar
1 tablespoon (30g) burger sauce
1 JW hamburger bun
2 steamer baskets
INSTRUCTIONS:
Season your ground beef with salt and pepper, then shape it into a patty.
Line the bamboo steamer basket with parchment to prevent the patty from sticking.
Place the bamboo steamer basket over a pot of boiling water. Make sure the water level does not touch the bottom of the bamboo steamer basket.
Put cheese into a ramekin or heat proof bowl and place on the bottom steamer. Add another basket on top.
Line the bamboo with a piece of parchment that is smaller than the basket to ensure the flow of steam.
Place the patty into the bamboo steamer basket, making sure there is some space between the patties to allow steam to circulate.
Cover the bamboo steamer basket with the lid and steam the patty for about 8-10 minutes or until it is fully cooked through.
While the patty is steaming, toast your burger buns
Once the patty is fully cooked, carefully remove it from the bamboo steamer basket and place it onto the bottom half of the toasted burger bun.
Remove the ramekin from the basket, and pour the melted cheese on top of the patty spread sauce over the top bun and place over the patty
ASSEMBLY:
Toast buns
Place the heel on plate
Spread the sauce on the top half of the bun.
Add a patty with melted cheese on top.
Finish with the top half of the bun.
SMOKED BURGER
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Preheat your smoker to 225°F.
Shape each portion into a patty, about 1/2 inch thick.
Place the patty on the smoker grates and smoke for about 1-1.5 hours, or until they reach an internal temperature of 160°F.
Remove the patties from the smoker and let them rest for a few minutes before serving.
Add a slice of cheese on the patty and use a torch or oven to melt the cheese
ASSEMBLY:
Toast buns
Place the bun heel on plate
Spread the sauce on the top half of the bun.
Add the patty with melted cheese on top.
Finish with the top half of the bun.
AIR FRYER
INGREDIENTS:
Burger:
8 oz (225g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Preheat airfryer to 375F heat.
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper
Place the patties on airfryer cook for 8-10 minutes or until it reaches your desired level of doneness.
During the rest time, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Toast buns
Place the bun heel on plate
Spread the sauce on the top half of the bun.
Add a patty with melted cheese on top.
Finish with the top half of the bun.
ROASTED
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Preheat your oven to 375F
Weigh your portion of ground beef and shape into a patty.
Season both sides of the patty with salt and pepper.
Place the patties on a sheet tray with a wire rack cook for 18-22 minutes or until they reach your desired level of doneness.
During the last minute of cooking, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Toast buns
Place the bun heel on plate
Spread the sauce on the top half of the bun.
Add a patty with melted cheese on top.
Finish with the top half of the bun.
BRAISED
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
¼ cup onion, (34g) sliced
1 cloves garlic, crushed
1 bottle of beer (preferably a lager)
½ tablespoon (10g) Dijon mustard
½ tablespoon (9g) Worcestershire sauce
½ tablespoon (8g) brown sugar
Salt to taste
pepper to taste
1 slice American cheese
1 JW hamburger bun
INSTRUCTIONS:
Heat a large skillet over medium-high heat. Add the burger patties and cook for about 2 minutes per side, or until browned. Remove the patties from the skillet and set aside.
In the same skillet, add the beer, onion and garlic to the skillet and stir to scrape up any browned bits from the bottom of the pan.
Stir in the Dijon mustard, Worcestershire sauce, and brown sugar. Season with salt and pepper to taste.
Return the burger patties to the skillet, spooning the beer mixture over them. Cover the skillet and reduce the heat to medium-low. Cook for about 10-15 minutes, or until the burgers are cooked through and the beer mixture has reduced to a thick sauce.
In the last minute of cooking add slices of cheese to the patty
ASSEMBLY:
Toast buns
Place the bun heel on plate
Spread the sauce on the top half of the bun.
Add a patty with melted cheese on top.
Finish with the top half of the bun.
BROILED
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Preheat your oven to 500F or broiler on high.
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper.
Place the patties on a wire rack on a half sheet tray. Place the tray in the oven and cook for 10-12 minutes or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Toast buns
Place the bun heel on plate
Spread the sauce on the top half of the bun.
Add a patty with melted cheese on top.
Finish with the top half of the bun.
GRILLED (CHARCOAL)
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Preheat your grill with charcoal for at least 15 minutes before cooking.
Weigh the portion of ground beef and shape into a patty.
Season both sides of the patty with salt and pepper.
When the coals have turned white, they are ready. Spread the coals evenly across the bottom.
Place the patties on the grill for 4- 5 minutes per side or until they reach your desired level of doneness.
During the last minute of cooking, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Toast buns
Spread the sauce on the bottom half of each bun.
Add a patty with melted cheese on top.
Spread sauce on the top bun
Finish with the top half of the bun.
CLASSIC:
ANIMAL STYLE
INGREDIENTS:
Burger:
5 oz (142g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
Sauce:
2 onions
2 tbsp (28g) unsalted butter
2 dill pickles, finely diced
3/4 cup (180g) mayonnaise
1/2 cup (130g) ketchup
1/3 cup (15g) chives half bunch
2 tbsp (27g) worcestershire sauce
Salt and pepper to taste
INSTRUCTIONS:
Burger:
Preheat your grill or skillet to medium-high heat.
Weigh and shape ground beef into patties. Season both sides of each patty with salt and pepper.
Place the patties on the grill or skillet and cook for 1-2 minutes and sear, before flipping add mustard to the patty. Spreading to ensure full coverage.
Cook until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt.
Sauce:
Start by dicing the onions and adding unsalted butter to a small saucepan over medium heat.
Add in the onions once the butter is bubbling along with a pinch of sugar and salt.
Cook over medium heat for 30 minutes.
In a medium bowl, combine and whisk together mayo, ketchup, finely chopped chives, worcestershire sauce, and a pinch of salt.
Add finely diced dill pickles and caramelized onions. Mix together.
ASSEMBLY:
Spread the animal style sauce on the bottom half of each bun. Add a patty with melted cheese on top. Finish with the top half of the bun.
SMASH BURGER
INGREDIENTS:
Burger:
5 oz (142g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Preheat your grill or skillet to medium-high heat.
Weigh your portion of ground beef and shape it into a 3 oz ball.
Using a heavy spatula, smash the patty into the pan
Season patty with salt and pepper.
When the patty develops a crust, use the back side of the spatula to run under the patty and pull it apart from the pan.
Cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Spread the sauce on the bottom half of each bun. Add a patty with melted cheese on top. Finish with the top half of the bun.
SMASH (OKLAHOMA FRIED ONION)
INGREDIENTS:
Burger:
4 oz (113g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
¼ cup white onion, (34g) sliced extremely thin rounds
1 tablespoon (15g) burger sauce
1 slice American cheese
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Preheat your grill or skillet to medium-high heat.
Weigh your portion of ground beef and shape it into a 3 oz ball.
Using a heavy spatula, smash the patty into the pan
Season patty with onion, salt and pepper.
When the patty develops a crust, use the back side of the spatula to run under the patty and pull it apart from the pan.
Cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Toast buns
Spread the sauce on the bottom half of each bun.
Add a patty with melted cheese on top.
Finish with the top half of the bun.
SMASH (LACY EDGE)
INGREDIENTS:
Burger:
5 oz (142g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Preheat your grill or skillet to medium-high heat.
Weigh your portion of ground beef and shape it into a 3 oz ball.
Place the ball in the pan
Using a heavy spatula, smash the patty into the pan and scrape the patty to the edges of the pan. It should be so thin that you should be able to see through it.
Season patty with salt and pepper.
When the patty develops a crust, use the back side of the spatula to run under the patty and pull it apart from the pan.
Cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Toast buns
Spread the sauce on the bottom half of each bun.
Add a patty with melted cheese on top.
Finish with the top half of the bun.
STEAKHOUSE (Bistro)
INGREDIENTS:
Burger:
8 oz (226g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 leaf butter lettuce
2 slices tomato
¼ cup (34g) sliced white onion
1 tablespoon (15g) garlic mayonaise
1 JW hamburger bun
1 sprig thyme
2 cloves garlic
4 tablespoon (30g) butter, unsalted
INSTRUCTIONS:
Burger:
Preheat your grill or skillet to medium-high heat.
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper.
Place the patties in the skillet and cook for 3 minutes, and flip the patties.
Cook for 3 minutes and turn off heat. Add butter, garlic, and thyme. Use a spoon to baste the patty with the butter.
During the last minute of cooking, add a slice of cheese to each patty and let it melt.
Take the patty out of the pan and rest on a wire rack
ASSEMBLY:
Toast buns
Spread the sauce on the bottom half of each bun.
Add a patty with melted cheese on top.
Add lettuce
Add tomato
Spread sauce on the top bun
Finish with the top half of the bun.
PATTY MELT
INGREDIENTS:
Burger:
2x 3 oz (2x 85g) 75/25 ground beef
¼ cup (34g) caramelized white onion, diced
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 tablespoon (15g) butter, unsalted
1 tablespoon (17g) animal style sauce
1 slice Swiss cheese
1 slice American cheese
2 slices Texas toast
INSTRUCTIONS:
Burger:
Preheat your skillet to medium-high heat.
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper.
Place the patties on the skillet and cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add caramelized onions and slices of cheese to each patty and let it melt.
ASSEMBLY:
Toast one side of bread with butter
Spread the sauce on the bottom half of each bun.
Add a patty with melted cheese and onions on top
Spread sauce on the top bun
Finish with the top half of the bun.
SUPERBURGER:
JUICY LUCY
INGREDIENTS:
Burger:
2x 3 (2x 85g) oz 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 sliced American cheese
1 JW hamburger bun
Burger:
Weigh your portion of ground beef and shape each portion into a thin patty, about 1/4 inch thick.
Season both sides of the patty with salt and pepper.Place a slice of American cheese in the center of the patties.
Top the cheese-topped patty with another patty and press the edges together to seal the cheese inside.
Heat a grill, grill pan, or skillet over medium-high heat. Add the patty and cook for about 4-5 minutes per side, or until they are cooked to your desired level of doneness. If the burger starts to puff, use a toothpick to release the air building up in the center of the patty
ASSEMBLY:
Toast buns
Place the bun heel on plate
Spread the sauce on the top half of the bun.
Add the patty on top.
Finish with the top half of the bun.
When you cut into the burger, the melted cheese should ooze out.
CUBAN FRITA
INGREDIENTS:
Burger:
4 oz (113g) 75/25 ground beef
1/2 tsp (>1g) black pepper
1 tsp (3g) salt
½ tsp (1g) cumin
½ tsp (1g) smoked paprika
2 cloves garlic, minced, sweated
¼ yellow onion, small dice, sweated
Thinly sliced potato sticks
Ketchup for garnish
1 Cuban pan hamburger bun
INSTRUCTIONS:
Burger:
In a large bowl, mix together the ground beef, onion, garlic, paprika,, cumin, salt, and pepper until well combined.
Shape the portion into a thin patty, about 1/4 inch thick.
Heat a grill pan, or skillet over medium-high heat. Add the patty and cook for about 4-5 minutes per side, or until they are cooked to your desired level of doneness.
Potato:
Peel potato
Use a mandolin and cut the potato into ⅛ inch slices. Use a sharp knife and cut into sticks ⅛ inch thick. Place potatoes into a bowl of water.
In a small sauce pot heat 1 quart of vegetable oil to 350F
Drain potato on a paper towel and carefully add to the hot oil.
Remove the potato sticks when they are golden. Drain on dry papertowels.
Salt to taste.
ASSEMBLY:
Toast buns
Place the bun heel on plate
Put the patty on top of the bun and top with potato sticks,, ketchup Finish with the top half of the bun.
CHEESE SKIRT BURGER
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
2 cups (275g) shredded cheddar cheese
1 tablespoon (30g) burger sauce
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Preheat your skillet to medium-high heat.
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper.
Place the patty in the skillet and press the burger to the pan to ensure full contact
Cook for 3-4 minutes per side or until they reach your desired level of doneness.
During the last 5 minutes of cooking, add the shredded cheese to the patty and cover with the top bun. Cover the pan with a lid
The cheese will melt and create a large skirt
ASSEMBLY:
Toast buns
Place the bun heel on plate
Spread the sauce on the top half of the bun.
Add the patty on top.
Finish with the top half of the bun.
NAVAJO FRY BREAD BURGER
INGREDIENTS:
Burger:
6 oz(170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 tsp (3g) salt
1 tablespoon (30g) burger sauce
¼ cup (35g) tomato, diced
¼ cup (34g) shredduce
1 slice American cheese
Bread:
2 cups (328g) ap flour
½ tablespoon (3g) baking powder
1 teaspoon (3g) salt
1 cup (125ml) hot water
2 quarts (2L) vegetable oil
INSTRUCTIONS:
Bread:
In a large mixing bowl, combine the flour, baking powder, and salt.
Gradually add the hot water to the dry ingredients, stirring continuously until a dough forms.
Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
Divide the dough into 8 equal portions and shape each portion into a ball.
Heat the vegetable oil in a deep pot or fryer over medium-high heat until it reaches a temperature of 375°F.
Flatten each ball of dough into a disk, about 1/4 inch thick.
Burger:
Preheat vegetable oil to 350F in a heavy bottomed pot
Preheat large pan over medium high heat
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper.
Place patty in the pan and cook for 3-4 minutes per side and set to drain over a paper towel until slightly cool
Wrap burger in dough with a slice of cheese and fry for 2-3 minutes or until golden brown
Use a slotted spoon to remove the fry bread from the oil and transfer it to a plate lined with paper towels to remove excess oil.
Assemble:
Cut the burger in half and open the pouch.
Add diced tomatoes
Add shredduce
Add burger sauce
SCHNITZEL/ TEXAS FRIED BURGER
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
1 tablespoon (15g) burger sauce
1 JW hamburger bun
1 cup (150g) AP Flour
INSTRUCTIONS:
Burger:
Preheat your cast iron grill over medium-high heat.
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper.
Place flour in a sheet tray or plate and coat the burger patty in the flour, making sure to cover all surfaces.
Place the patty on the grill or skillet and cook for 3-4 minutes per side or until they reach your desired level of doneness.
During the last minute of cooking, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Place the bun heel on plate
Add the patty with cheese on top
Spread burger sauce over the top bun
Finish with the top half of the bun.
BUTTER BURGER
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
2 tablespoons (60g) unsalted butter, frozen
1 tablespoon (30g) burger sauce
1 leaf iceberg lettuce
2 slices tomato
1 tablespoon (30g) mayonnaise
1 slice American cheese
1 JW hamburger bun
INSTRUCTIONS:
Burger:
Grate the frozen butter using a box grater.
In a large mixing bowl, combine the ground beef, grated butter, salt, and pepper. Use your hands to mix the ingredients together until the butter is evenly distributed throughout the meat.
Shape into a patty, about 1/2 inch thick.
Preheat a skillet or griddle over medium-high heat. Once the skillet is hot, add the patties to the skillet and cook for about 2-3 minutes per side, or until they're browned.
After flipping the patties, add 1/2 tablespoon of butter to the skillet on top of each patty. Allow the butter to melt and seep into the meat as the patties continue to cook for an additional 2-3 minutes per side, or until they're cooked to your desired level of doneness.
During the last minute of cooking, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Toast buns
Place the bun heel on plate
Add the patty on top.
Add tomato
Add lettuce
Spread the sauce on the top half of the bun.
Finish with the top half of the bun.
SLIDER
INGREDIENTS:
Burger:
3 oz (85g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
½ cup (67g) white onion, sliced thinly
1 slice American cheese
3 pickles
1 slider bun
INSTRUCTIONS:
Burger:
Preheat a griddle or large skillet over medium-high heat.
Shape the patty into a small, ball, about 2-3 inches in diameter.
Once the griddle or skillet is hot, place the patties on it
Season each patty with salt and pepper. Use the back of the spatula to quickly press down the patty into a thin shape. Cook for about 2-3 minutes, or until browned on one side.
Using a spatula, quickly flip the patties and sprinkle sliced onions on top of each patty. Cook for an additional 1-2 minutes.
Pour beef broth on the griddle or skillet and quickly cover it with cheese and the top bun to create steam. Let the sliders steam for about 30 seconds to 1 minute.
ASSEMBLY:
Toast bun
Place the bun heel on plate
Add the patty on top.
Finish with the top half of the bun.
ELVIS BURGER:
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 banana, sliced lengthwise
1 tablespoon (16g) brown sugar
1 ½ tablespoon (25g) peanut butter
2 slices of bacon
1 slice American cheese
1 JW hamburger bun
INSTRUCTIONS:
Banana:
To prepare the bananas for cooking, begin by peeling them. Cut each banana in half crosswise, and then slice each half lengthwise so that you have 4 pieces in total.
Next, coat a large nonstick pan with cooking spray and place the banana pieces in the pan. Sprinkle the brown sugar on top of the bananas.
Cook the bananas over medium heat for 5 minutes without flipping them. Once the 5 minutes are up, remove the pan from the heat and cover the top with lid. Let the bananas sit while you cook the burgers.
Burger:
Preheat your cast iron grill over medium-high heat.
Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper.
Place the patties on the grill or skillet and cook for 3-4 minutes per side or until they reach your desired level of doneness.
During the last minute of cooking, add a slice of cheese to each patty and let it melt.
ASSEMBLY:
Toast buns
Place the bun heel on plate
Add the patty on top.
Add bananas
Add bacon
Spread peanut butter over top bun
Finish with the top half of the bun.
LUTHER BURGER
INGREDIENTS:
Burger:
6 oz (170g) 75/25 ground beef
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1 slice American cheese
2 slices bacon, cooked
2 glazed doughnuts
INSTRUCTIONS:
Burger:
Preheat your grill or skillet to medium-high heat.
Shape beef into a patty. Season both sides of the patty with salt and pepper.
Place the patty on the grill or skillet and cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of American cheese to each patty and let it melt.
While the patties are cooking, slice the glazed donuts in half horizontally.
To Toast the donut halves on the grill or skillet until they are lightly browned.
ASSEMBLY:
Place the doughnut heel on plate
Add the patty with melted cheese on top.
Top with bacon
Finish with the top half of the doughnut.
