Burgers, Burgers, Burgers

For the cheddar mayo:

2 large egg yolks

1 1/2 tablespoons apple cider vinegar

1 cup vegetable oil

1/2 cup finely grated aged white cheddar, such as Cabot Clothbound

1 teaspoon hot Chinese mustard powder (mixed with water)

Now, make the cheddar mayo: In a blender or mini food processor, combine the egg yolks with the cider vinegar and mustard powder and puree until smooth. With the machine on, add the oil a few drops at a time until the mayonnaise starts to thicken, then add the remaining oil in a very thin stream until the sauce is emulsified. Add the cheese and puree until smooth. Season the mayonnaise with salt and pepper and scrape into a bowl. Refrigerate until chilled, about 30 minutes.

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Servings: 10-12 Burgers
Prep: 10 minutes
Total: 20 minutes

Ingredients

5 lbs. beef chuck or 5 lbs fresh ground beef from a butcher
kosher salt and black pepper, freshly ground
10-12 slices American cheese
2 tablespoons water
10-12 hamburger buns (egg with sesame or brioche)
tub butter, softened
1 head iceberg lettuce
2 hot house tomatoes, thinly sliced
dill pickles, thinly sliced
1 red onion, thinly sliced
ketchup and mustard, to taste



Directions

1. Place cast-iron skillet over medium heat for 10 minutes before cooking patties.

2. Cut and grind meat.

3. Roll out 7 oz. burger balls and pat them into flat, thick patties, about 1 inch thick.

4. Season patties with kosher salt and freshly ground black pepper, and place in cast iron pan (with no oil). The fat will render out and you will have a juicier burger from the natural fat still inside the patty. Cook for 4 minutes on one side, then flip.

5. Add the cheese and pour water into the pan, covering it immediately so that the burgers can steam. Take the lid off after 45 seconds. The cheese should be fully melted.

6. Butter your buns, and place them in another pan so they get nice and awesome.

7. On your toasty buns, add cheesy beef patties, iceberg lettuce, tomato, red onion, and pickles, and squeeze some ketchup and mustard on top.

8. Serve with chips, salad, more pickles or hot peppers, and just eat the fucking burger.

From How-To: Make the Perfect Cheeseburger


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Patty Melt
Move over hamburger, the hand-cut patty melt has won us over.


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CHRIS KRONNER
OCT 20 2016, 7:59AM

Photo by Farideh Sadeghin

Servings: 4

Prep: 20 minutes

Total: 45 minutes

Ingredients

for the béchamel:

1 tablespoons unsalted butter

3/4 tablespoons all-purpose flour

3/4 cup milk

¼ cup cream

1 bay leaf

dash of red wine vinegar

kosher salt and freshly ground black pepper, to taste

pinch of nutmeg

for the onions:

3 tablespoons unsalted butter

1 onion, sliced

kosher salt to taste


for the burger:

20 ounces Dry aged, grass fed steak, sirloin, NY Strip, or Ribeye or 20 ounces ground beef, preferably 25% fat

kosher salt, to taste

8 slices sourdough rye loaf bread

4 tablespoons unsalted butter, at room temperature

4 tablespoons Chinese hot or Coleman's English mustard

¾ cup grated mixed milk or sharp white cheddar cheese

Directions

1. Set steaks aside in the freezer to firm up for chopping (if hand cutting your own burger).

2. Make the béchamel: In a small pot over medium heat, melt butter, whisk in flour, and cook, whisking, until golden brown. Stir in milk and cream and keep whisking until it boils and starts to thicken. Add the bay leaf and cook for 4 to 5 minutes longer.

3. Take pot off the heat, stir in a dash of vinegar and a pinch each of salt, pepper, and nutmeg and pour into a bowl to cool.

4. Caramelize the onions: Set a frying pan over medium heat and add the butter to melt. Add the onions, reduce the heat to medium-low, and cook, stirring occasionally, until the onions turn golden brown, 30 to 45 minutes. Season with salt.

5. Remove the steak from freezer (it should be firm but not frozen). Slice into 1/8-inch cubes.

6. Press the patties: Divide the beef into four 5-ounce balls and press with your hands into ¼- to ½-inch-thick patties, ideally using a 3 1/2-inch ring mold or tart mold. Just before you're ready to cook, season each patty on both sides with salt.

7. Put it all together: Preheat the broiler. Butter the bread slices and place buttered side down on a baking sheet. Spread mustard on the unbuttered sides and top four of the slices with grated cheese. Put baking sheet under the broiler until the cheese melts, about 3 minutes if the broiler is hot. Make sure there is even coverage of cheese so exposed bread edges don't burn.


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SANDWICH
Nacho-Fried Chicken Burger
Guys, not only is this fried chicken, but the batter includes tortillas. And it's on a brioche bun. You're welcome.

FEDTEGREVEN BISTROBODEGA
MAR 11 2017, 2:00PM

Servings: 4
Prep: 20 minutes
Total:24 hours

Ingredients

for the chicken:
4 boneless, skinless chicken thighs
3 teaspoons|15 grams granulated sugar
3 teaspoons|6 grams kosher salt
1 ½ teaspoons|9 grams garlic powder
1 ½ teaspoons|6 grams ground ginger
canola oil, for frying

for the white barbecue sauce:
6 tablespoons|100 grams creme fraiche
6 tablespoons|100 grams mayonnaise
2 teaspoons|11 grams Dijon mustard
1 ½ tablespoons freshly grated horseradish
1 garlic clove, minced
lemon juice, to taste
kosher salt and freshly ground black pepper, to taste
liquid smoke (optional)

for the batter:
3 cups|400 grams wheat flour
3 teaspoons|11 grams chili powder
2 teaspoons|10 grams baking powder
2 teaspoons|10 grams kosher salt
¾ cup|200 ml lager beer
¾ cup|200 ml wheat beer
1 lemon, juiced

for the nacho coating:
2/3 cup|100 grams all-purpose flour
3 ounces|85 grams crushed homemade or store-bought corn tortillas
5 tablespoons|50 grams cornstarch

for the sandwich:
4 brioche buns, halved and toasted
2 ounces|50 grams cornichons, minced
1 red onion, minced
pea shoots

Directions

1. Marinate the chicken: In a medium bowl, mix the sugar, salt, garlic, and ginger. Add the chicken and toss to combine. Transfer to a ziplock bag and refrigerate 24 hours.

2. Make the barbecue sauce: In a medium bowl, mix together the creme fraiche, mayonnaise, mustard, horseradish, and garlic. Season with lemon juice, salt, and pepper, and add in any liquid smoke (if using). Refrigerate until ready to use.
3. Make the batter: The next day, in a large bowl, mix the flour, chili powder, baking powder, and salt. Whisk in the beers and ½ cup water until smooth and set aside.

4. Prepare the nacho coating: In a medium bowl, combine the flour, tortillas, and cornstarch and set aside.

5. Heat 3-inches of oil in a large saucepan until a deep-fry thermometer reaches 375°F|190°C. Dip the chicken in the batter, taking care to coat it evenly, then coat it with the nacho mixture. Fry the chicken until golden and a thermometer inserted into the thickest part of the chicken reads 165°F|74°C, about 6 minutes. Transfer the chicken to a paper towel-lined plate and cool slightly.

6. To assemble your sandwich, spread some barbecue sauce on the bottom of each bun. Top with some of the onion and cornichons, the pea shoots, and a piece of chicken. Top with the other half of the bun, eat and be happy.

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