A recipe by Benot Sanchez, Joannes Richard and Thibaud Desimeur, world vice-champions of hamburgers.
Ingredients
600 g + 80 g (donut dough) type 55 flour
35 cl of semi-raw milk
140 g of pure corn and potatoes
30 g of brewer’s yeast
1 pasteurized egg
50 g of sugar
15 g of salt
30 g of butter
30 g of olive oil
50g of noix de pcan
50 g of popcorn apples
220 g Hellmanns mayonnaise
65 g + 15 g (flavor) of French’s yellow mustard
Chuckalicious pieces, Spcial Blen pieces, Brisket Magic pieces
Hot Salsa Habanero Chili Hot Sauce El Yucateco see you
El Yucateco hot sauce Black label rserve chile habanero
1 cup of smoked paprika coffee
6 heads of garlic
3 large sweet onions
1 cucumber
4 small pickles
A dozen okra
3 jalapeno peppers
3 cactus leaves
1 more bottle
1 lettuce iceberg
40 cl of cider vinegar
20 g of cane sugar
2 branches of aneth
40 cl of white vinegar
1 tablespoon of turmeric
2 spoons of honey
20cl of Dr Pepper
20cl of port
180 g of special cheddar Reserve Tillamook County creamery association
180g Carr Valley Apple Smoked Cheddar
50 g of corn flakes
1 beer (doughnut)
200 g of raspberries
100 g of blueberries
100 g of mr
1 tablespoon Worcestire sauce
2 tablespoons of brown sugar
1 tablespoon of honey
200 g of butter
1l of grape seed oil
12 nice slices of smoked bacon (bacon)
760 g of minced meat
Progression
For sandwiches
• Preheat the oven to 190°C.
• Roast the pecans and popcorn in a skillet over high heat. Once toasted, chop them coarsely.
• Put the flour, salt and sugar into the mixer and mix.
• Put the mashed potatoes and corn and the brewer’s yeast in a salad bowl.
• Add the mixture to the mixer with the flour and mix for 5 minutes. Add the egg and mix. Add the butter and oil and knead until the dough pulls away from the sides.
• Divide the dough into loaves and let it rise for 30 minutes.
• Add the beaten egg, crushed popcorn and toasted pecans and cook for 15 minutes at 190°C.
For the dressing sauce
• In a saucepan put 40 cl of apple cider vinegar, 200 g of cane sugar and 60 cl of water, 1
spoon of turmeric, 2 spoons of honey, 1 spoon of yellow mustard, 2 sprigs of dill then boil.
• Bring a pot of water to a boil. At the same time, clean the okra, gherkins, cucumbers, jalapenos, sweet onions and cut them into brunoise. Remove the spines from the cacti and immerse them in boiling water for 7 minutes.
• Once the mixture for the sauce has boiled, remove it from the heat and pour it over the various vegetables in brunoise.
• Leave to infuse and set aside for the dressing.
For the pork belly
• Arrange the bacon slices on baking paper. Drizzle with Chupacabra Special Blend and bourbon honey. Bake at 180°C for 10 minutes then take them out of the oven and let them rest.
• Cook again for 10 minutes just before cooking the steaks. Book for dressage.
For the onions
• Preheat a frying pan with vegetable oil to 180°C.
• Cut the onions into strips of about 0.5 mm.
• Mix cornflakes, special spice mixes and popcorn to make breadcrumbs
house then make a dough for donuts (50% flour and 50% beer).
• Dip the onions into the donut batter and then into the breadcrumb mixture.
• Fry them until golden brown. Drain and place them on absorbent paper to remove excess fat. Book for dressage.
For the anti-waste
• In a saucepan, brown all the organic waste from the vegetables and the
meat. Once coloured, deglaze with a little cider vinegar and add water until
vegetable level.
• Leave to reduce then pass the mixture through a sieve to collect only the broth.
• Continue reducing by incorporating port, Dr Pepper and bourbon honey.
• Take the other half of the onions and brown them in a little fat, then
come add the port and bind with the broth made from the scraps, set aside for cooking.
For the meat
• Form 2 balls of 80 g and 20 balls of 30 g and place in the refrigerator.
• Mix 100 g of butter with the Brisket Magic mixture.
• Form a sausage and keep it cool.
For the sauce
• In a container put 220 g Hellmann’s mayonnaise, 220 g Relish sauce, 65 g yellow mustard, 1 teaspoon smoked paprika (for colour) and 2 tablespoons Chuckalicious mix.
• Crush 3 small heads of pure garlic and add them to the sauce. Mix well and reserve for the dressing.
• Before cooking, finely chop the iceberg and also thinly slice the 2 types of cheddar.
For the hot sauce
• In a saucepan, fry the onions in brunoise and the 3 crushed heads of garlic over high heat.
• Once coloured, add the Special Blend, then add 200g raspberries, 100g blueberries, 100g blackberries, 3 small chiplote peppers, 1 tbsp Worcestire sauce, 2 tbsp brown sugar and let reduce
• Once the consistency of ketchup is obtained, pass through a sieve to remove the pieces of sauce.
• Reduce again and add 1 teaspoon of Hot Black Label Yucatec sauce.
• Mix well and put in a pipette to season.
Cooking and seasoning
• Remove the meat from the refrigerator at the last moment. with a cookie cutter roll out an 80 g ball and half of the 30 g balls.
• Cut discs from the previously prepared butter. Put a disc of butter on top of the meatballs. Close with another ball of meat to form a compact steak.
• Cook the meat on both sides at 150°C with a little vegetable oil until you get a nice crust.
Move the beef to one side of the coldest plate (65.5°C), brushing each side with the butter mixture for 2 minutes.
• Remove the steaks, place the cheddar slices on top and then the bacon.
• At the same time, toast the sandwiches previously opened in 2 until you have a crust that will prevent the sandwich from soaking up too much sauce and juice.
• Simultaneously fry the sweet onions with the reduced waste broth.
• Arrange the bottom of the sandwich on the plate. spread a thin layer of salsa and top some iceberg lettuce
Top the steak with the cheddar, bacon and sweet onions.
• On the top bun, spread a nice layer of salsa and top with the iceberg and roasted pecans. Add the fried onions. Close the top of the bun.
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