The Burger
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Beef Short Rib (ground)450 g
Ground Beef Chuck260 g
Potato Starch130 g
Bread Flour1 tbsp
Sugar2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Milk Powder (dry)1 tsp
Garlic Powder1 large
Egg4 tbsps
White Sesame Seed1 small
Parsley (bunch flat-leaf)Directions:
1
Special equipment: a 1-quart iSi whipped cream siphon, 3 carbon dioxide (CO2) chargers, 6-cup jumbo muffin pan In a large bowl, gently mix the ground short rib and chuck
2
Take a quarter of the mixture and gently form a patty slightly wider than the size of your buns
3
Repeat, forming 4 equal-size patties
4
Place the burgers in the refrigerator until chilled, about 30 minutes
5
Heat a cast-iron griddle or pan until very hot over medium-high heat
6
If your griddle is well-seasoned, there is no need to oil it, but if not, drizzle it with a bit of the oil
7
Season the burgers with salt
8
Gently place the burgers onto the hot griddle and cook until browned, about 4 minutes on each side for medium-rare, seasoning the burgers again after flipping
9
Carefully slice the buns in half
10
Spread some Burger Goop on the bottom buns and place the patties on top
11
Top with the lettuce and tomato
12
Spread more Burger Goop on the top buns and close the burgers
13
Serve immediately
14
Preheat the oven to 400 degrees F
15
Brush a 6-cup jumbo muffin pan with softened butter
16
Combine the potato starch, bread flour, sugar, baking powder, salt, baking soda, milk powder and garlic powder in a large bowl and whisk to combine
17
Fill a measuring cup with 1 1/2 cups water; add the egg and 2 tablespoons of the melted butter and whisk together
18
Pour the wet ingredients into the dry
19
Whisk to combine
20
Pour the batter into a 1-quart iSi whipped cream siphon and charge it with 3 carbon dioxide (CO2) cartridges
21
Give it a gentle shake and let the batter rest for 10 minutes
22
Give the iSi siphon another shake, then eject the batter from the canister into the prepared muffin pan, filling each cup almost to the top
23
Sprinkle the dough with sesame seeds
24
Bake until the tops are golden brown, about 7 minutes
25
Remove from the oven and, while still hot, brush the tops with the remaining 4 tablespoons melted butter
26
Add the chopped chives, ketchup, mayonnaise and Dijon mustard to a small bowl
27
Finely chop the pickles, capers and parsley together and add the mixture to the bowl
28
Gently stir to combine
29
Season with salt