DIY

What the Flavor! Watch Us Take on the 10,000 Calorie Burger Challenge

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WHAT YOU’LL NEED

• Brioche bun
• Lettuce
• Onion
• Parmesan cheese
• Blue box mac & cheese
• Ketchup
• Bacon
• American cheese
• Swiss cheese
• Pickles
• Sour cream
• Shredded cheddar cheese
• Butter
• Brown sugar
• 2 lbs of ground beef
• Seasoned salt
• Pepper
• Vegetable oil

RECIPE

1. Mac & Cheese– Preheat oven to 375F. Make 2 boxes of your favorite Blue Box mac and cheese according to the directions on the box. Once done, stir in 1/2 cup sour cream and 2 cups of shredded cheddar cheese. Place into a buttered 8×8 pan and bake for 15 minutes, until bubbly and cheese has melted through. Let cool completely to set, then cut into bun-sized rounds.

2. Ketchup Leather– Preheat oven to 200F. Spread about 1 cup of ketchup on a silicon-lined baking sheet. Bake until the surface is tacky and ketchup has dehydrated, about 3 hours. The texture will be like a fruit roll-up. Let cool, then cut into squares.

3. Parmesan Crisp– Preheat oven to 400F. On a parchment paper or silicon-lined baking sheet, place about 2 tbsp of parmesan cheese into a little mound, then pat into a circle about 3-4″ wide. Bake for 5-8 minutes, until golden and crisp, then let cool on the baking sheet. Remove with a spatula.

4. Candied Bacon– Preheat oven to 400F. Line 2 baking sheets with foil. Coat about 20 strips of bacon (regular, not thick-cut) with about 1/2-3/4 cup of brown sugar and bake for 20-25 minutes, until the sugar has caramelized. Remove bacon from the sheet and let cool on a rack; bacon will get crispier as it cools.

5. Burgers– Combine 2 lbs of ground beef, seasoned salt and pepper to make patties. Heat a cast-iron pan over high heat with about 1 tbsp of vegetable oil until almost smoking. Cook on the first side for about 3 minutes, without touching. Flip, and cook an additional 4-6 minutes, depending on your preferred doneness.

HOW TO STACK

• Melted cheese over the entire burger with Partyclette
• Top brioche bun
• lettuce/onion
• Parmesan cheese crisp
• Mac & cheese
• Ketchup leather
• Candied bacon
• bread (bun or Texas toast)
• lettuce/onion
• American cheese
• Burger 4
• Ketchup leather
• Swiss Cheese
• Burger 3
• Bread (bun or Texas toast)
• Candied bacon
• Lettuce/onion
• Parmesan cheese crisp
• Ketchup leather
• American cheese
• Burger 2
• Bread (bun or texas toast)
• Lettuce/pickles
• Swiss cheese
• Burger 1
• Bottom brioche bun

TIPS

• Let your meat come to room temperature before you cook it. This helps prevent uneven cooking.

• Test taste: Cook a little burger patty to check your seasoning before cooking the entire batch. You can’t season the insides once it’s cooked!

• Make the burger wider than your bun to account for shrinkage.

• Avoid the burger hump: Make a small indentation in the middle of the patty to keep the center from forming a hump while cooking.

• The best part of a pan fried burger is the crusty, caramelized meat edges. Make sure your pan is smoking hot before adding the patties, and makes sure you don’t overcrowd the pan – you don’t want steamed meat!

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