Whopper
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Make quick dill pickles by boiling water, white distilled vinegar, salt, a bay leaf, and a sachet of spices, then pouring over cucumber slices with fresh dill and crushed garlic.
Prepare homemade mayonnaise by whisking an egg yolk, Dijon mustard, sugar, grated garlic, salt, lemon juice, and slowly streaming in vegetable oil.
Mix a spicy ketchup by combining ketchup, cayenne powder, aleppo pepper, garlic powder, and Worcestershire sauce.
Soak thinly sliced onions in water to reduce their sharpness and season sliced tomatoes generously with salt.
Grind chuck roast and short rib together for the ultimate beef patty blend, shape into patties larger than the buns, and grill over charcoal with a dimple pressed in the centre.
Toast the homemade burger buns in butter, then assemble with mayonnaise, the flame-grilled cheesy beef patty, pickles, spicy ketchup, sliced onions, tomatoes, shredded lettuce, and the top bun.
Make Burger Buns
Mix milk, water, yeast, flour, sugar, and amylase enzyme, knead in butter, proof, shape into balls inside ring molds, spray with egg wash, top with sesame seeds, and bake at 190°C.
Make Pickles and Sauces
Boil pickle brine with spices and pour over sliced cucumbers, whisk together homemade mayonnaise, and mix the spicy ketchup ingredients.
Prep Vegetables
Slice the iceberg lettuce thinly, cut onions into thin moon shapes and wash in water, and season tomato slices with salt on both sides.
Grind Meat and Cook Patties
Grind chuck and short rib, shape into custom-sized beef patties, season with salt and pepper, and grill over hot charcoal for 2 to 3 minutes per side until charred and cooked.
Toast Buns and Assemble
Melt butter in a pan and toast the halved burger buns, then layer with mayonnaise, the grilled beef patty with melted cheese, pickles, spicy ketchup, onions, tomatoes, lettuce, and crown with the top bun.
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Ingredients
| Milk | 125 ml |
| Water | 170 ml |
| Bread Machine Yeast | 9 g |
| Bread Flour | 525 g |
| Granulated Sugar | 60 g |
| Amylase Enzyme | 4 g |
| Unsalted Butter | 50 g |
| Egg Wash | 1 to 2 eggs + 1½ tbsp water |
| Sesame Seeds | As needed |
| Cucumber | 1 large |
| Water | 416 g |
| White Distilled Vinegar | 306 g |
| Kosher Salt | 19 g |
| Bay Leaf | 1 |
| Peppercorns | 9 g |
| Mustard Seeds | 10 g |
| Coriander Seeds | 8 g |
| Dill Seed | 8 g |
| Turmeric | 1 pinch |
| Fresh Dill | 1 bunch |
| Garlic Cloves | 4 |
| Egg Yolk | 1 |
| Dijon Mustard | 18 g |
| Sugar | 5 g |
| Garlic | 1 clove |
| Salt | To taste |
| Lemon Juice | 1 lemon |
| Vegetable Oil | 191 g |
| Ketchup | 215 g |
| Cayenne Powder | 2 g |
| Aleppo Pepper | 8 g |
| Garlic Powder | 4 g |
| Worcestershire Sauce | 5 g |
| Chuck Roast | 340 g |
| Short Rib | 340 g |
| Salt | To taste |
| Black Pepper | To taste |
| American Cheese | 4 slices |
| Sharp Cheddar Cheese | 4 slices |
| Iceberg Lettuce | 1 head |
| Onion | 1 |
| Tomatoes | 2 |
| Butter | 30 g |
