Prepare the Ground Meat:
-Trim the brisket trimmings to achieve a desired fat-to-meat ratio.
-Freeze the trimmed meat until stiff.
-Grind the meat twice using a 10mm diameter grinder plate to ensure proper texture and consistency.
-Form the ground meat into patties of your desired size (e.g., 6oz).
-Place the patties on parchment paper, cover, and let them sit for a few hours or overnight. -Alternatively, freeze them for a couple of minutes if you're in a hurry.
Prepare the Homemade American Cheese:
-In a saucepan, melt 1 stick of butter.
-Dissolve 20g of sodium citrate in the melted butter.
-Add 300g of cream to the mixture.
-Add 700g of yellow cheese (e.g., 400g Tillamook and 300g Colby Jack) to the saucepan.
-Combine the ingredients thoroughly.
-Use an immersion blender to ensure the mixture is well blended.
-Transfer the cheese mixture to a container and allow it to solidify in the refrigerator.
Prepare the Burger Sauce:
-Mix together ketchup, mustard, mayo, garlic powder, black pepper, hot sauce, and a dash of pickle juice. Adjust the quantities to taste.
Prepare the Toppings:
-Slice your preferred toppings, such as shredded lettuce and pickles.
-Rehydrate the dehydrated onions by adding hot water to them. Set them aside to give them a fast food flavor.
Cook the Patties:
-Heat a griddle and season one side of the patties with salt.
-Place the patties salt-side down on the griddle and cook.
-While the patties are cooking, butter the hamburger buns and toast them on the griddle.
-Flip the patties and add slices of homemade American cheese on top.
Assemble the Chudburger:
-Spread the burger sauce on both top and bottom buns
-Layer shredded lettuce,
-Place the cooked patty on the lettuce
