The Big Marc
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Water (warm)40 g
Yeast (fresh)1 cup
Sugar4
Eggs1
Salt5 cups
All-Purpose Flour230 g
Cheddar (shredded)1 cup
Mayonnaise2 tbsps
Dijon Mustard1.5 cups
Ketchup140 g
Vodka (about 2/3 cup)2 tbsps
Canola OilDirections:
1
For the buns: Stir the water, yeast and sugar together to activate the yeast
2
(You can tell when the yeast is activated-little bubbles will have formed, which will take a minute or two
3
) Add the melted butter and 3 of the eggs and mix until incorporated
4
Add 4 cups flour and the salt to the bowl of a stand mixer fitted with the dough hook attachment
5
Mix together on low speed, then stop and add the wet ingredients
6
Continue to mix until the dough is very smooth, about 5 minutes
7
You may want to add a little bit more flour as you mix; the dough should be sticky but workable
8
Transfer the dough to a bowl
9
Cover the bowl with a kitchen towel, place in warm area and let rise until the dough has doubled in size, about 30 minutes
10
After the dough has proofed (risen), turn it out onto a lightly-floured countertop and knead in the Cheddar and black pepper
11
Try not to overwork the dough; once the cheese is mixed in you can stop
12
Cut the dough into six equal portions and shape them into round balls
13
Place on a buttered baking sheet and flatten them with your hand
14
Cover and let rise again in a warm area until they have doubled in size, about 30 minutes more
15
When they are almost doubled in size, preheat the oven to 350 degrees F
16
Beat the remaining egg in a small bowl and brush the tops of the rolls with the egg
17
Bake until golden brown, rotating halfway through, 10 to 15 minutes
18
Cool on a wire rack
19
For the ketchup: Turn the oven down to 250 degrees F
20
Cut the garlic in half crosswise and sprinkle with olive oil, salt and pepper
21
Wrap in foil and roast until soft, 35 to 40 minutes
22
Remove the garlic from the skins and mix into a paste
23
Reserve 1 tablespoon for the ketchup, and use remaining garlic for another use
24
Whisk together the mayonnaise, mustard and roasted garlic in a bowl
25
Add the ketchup and vodka and mix until incorporated
26
This will keep for up to 6 days in the refrigerator
27
For cooking the burgers: Heat a skillet over high heat or heat an outdoor grill to high
28
Sprinkle the patties with salt and pepper
29
Coat with the oil and sear or grill until medium rare, 3 to 5 minutes per side
30
Slice the buns in half horizontally and brush with the melted butter
31
Toast in the skillet or on the grill
32
Arrange 8 pickle slices on each bottom bun and place a hamburger on top
33
Slather 1 to 2 tablespoons of spiked ketchup over the burger and set the top bun in place
34
Serve immediately with the remaining spiked ketchup on the side