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Jun 09, 20
Pickle juice
-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.
-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.
-Mix together ketchup, mustard, mayo, garlic powder, black pepper, hot sauce, and a dash of pickle juice. Adjust the quantities to taste.
-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.
-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.
-Spread the burger sauce on both top and bottom buns
-Layer shredded lettuce,
-Place the cooked patty on the lettuce
"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"
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