Ultimate Extra Cheeseburger

Cooking

1. Make the milk bread sesame buns. Warm up milk, yeast and sugar. Bloom for five minutes.
2. Mix in egg, yolk, flour and salt. Knead, and then work in softened butter. Let it rise until it has doubled.
3. Shape into buns, proof the dough again. Brush with egg wash, top with sesame seeds and bake at 375° F for about 15-18 minutes. You can also make this recipe with store-bought sesame buns.
4. Grind your own beef. Cube one-part chuck roast, approximately 5 ounces, and one-part boneless short rib, approximately 5 ounces. Chill the beef beforehand and grind on a coarse die, once.
5. Gently portion ground beef into loose balls, don’t compress. Season with a pinch of salt.
6. Prepare the beef tallow onions. Slice yellow onion thin. Cook on low in 2 tablespoons of beef tallow and a pinch of salt. Stir occasionally until deeply golden and a jam-like consistency, approximately 25 minutes. Finish with a splash of balsamic vinegar.
7. Make the “Not-So-Secret” sauce. Miz mayonnaise, ketchup and mustard. Add finely chopped pickles, garlic powder, black pepper, and Worcestershire. Chill for 20 minutes before using.
8. Heat a pan to high heat. Add neutral oil and then your Ground Beef ball. Smash or press into a burger. Cook on one side, then flip when it browns, add butter, garlic and rosemary. Baste the burger patty continuously, add slices of American cheese and melt. Check your doneness, Ground Beef is cooked to 160° F. Remove burger from pan.
9. Make the quick pan sauce. In the same pan you prepared your burger in, deglaze with beef stock. Add a spoon of veal demi. Reduce slightly, then whisk in butter until glossy.
10. Build your burger. Toast your buns then add the “Not-So-Secret” sauce to both sides. Add your cheeseburger, onions and extra sauce.

Nutrition