While we can’t technically claim these cheeseburgers are lifesaving, they are pretty damn good. Give them a try yourself and let us know!
American Cheese Ingredients:
Adapted from recipe
36 oz cheese of choice, shredded (cheddar, gruyere, muenster, colby, ect.)
12 oz whole milk
1.5 oz (42 g) sodium citrate
Potato Buns Ingredients:
415 g bread flour
75 g potato flakes
1 Tbsp instant yeast
1 Tbsp kosher salt
2 Tbsp sugar
170 g water (75-80°F)
110 g whole milk (75-80°F)
2 eggs, room temperature
4 Tbsp unsalted butter, cubed + room temperature
Egg wash (see recipe below)
As needed white sesame seeds
Egg Wash Ingredients:
1 large egg
1 large egg yolk
Pinch kosher salt
Crinkle-Cut Fries Ingredients:
6 russet potatoes
1 Tbsp kosher salt + more for sprinkling
1 Tbsp white vinegar
As needed peanut oil
1 ½ lb dry aged beef
2 lb Lean brisket
1 lb boneless short rib
As needed neutral oil
Potato Buns (see recipe above)
To taste kosher salt
To tast freshly ground black pepper
1 yellow onion, sliced
American Cheese (see recipe above)
Crinkle-Cut Fries (see recipe above)
American Cheese Method:
Preheat the oven to 200 °F. Line a half sheet tray with a non-stick silicone mat.
Combine the cheese(s) in the bowl and set aside.
Combine the milk and sodium citrate in a large sauce pot. Place the prepared sheet tray in the oven, then bring to a simmer while stirring constantly over medium heat.
Add the shredded cheese to the pot. Stir to submerge the cheese, then combine the mixture using a hand immersion blender.
Pour the cheese mixture into the heated sheet tray, tilt/spread the cheese mixture into an even layer.
Cover the sheet tray in plastic wrap, then refrigerate until solidified, about 1-2 hours.
Unmold the cheese from the tray and slice into squares. Reserve in the refrigerator until ready to use.
Potato Buns Method:
Combine the bread flour, potato flour, yeast, salt, and sugar in the bowl of a stand mixer. Whisk to combine.
Add the water, milk, and eggs to the bowl and using the dough hook attachment, begin mixing the dough on medium-low speed.
With the mixer still running, add the butter, one piece at a time, to the dough.
Once all of the butter is incorporated, increase the mixing speed to medium high and mix for 8-10 minutes or until the dough is smooth and no longer sticking to the sides of the bowl.
Transfer the dough to a large greased bowl and cover with plastic wrap. Proof the dough at room temperature or in the proofer for 1-2 hours or until doubled in size.
Divide the dough into 6 even pieces, then shape the portions into taugh rounds. Place the dough rounds on a parchment-line sheet tray.
Loosely cover the dough rounds in plastic wrap. Proof the buns for 1 - 2 hours or until puffed and the dough no longer springs back entirely when poked.
Towards the end of the proofing period, preheat the oven to 350 °F.
Brush the proofed buns with Egg Wash and sprinkle with sesame seeds.
Bake the buns for 18-22 minutes or until golden brown and the internal temperature has reached 195 °F - 200 °F.
Allow the buns to cool completely before slicing in half.
Egg Wash Method:
Combine all of the ingredients in a small bowl. Whisk to combine and set aside until ready to use.
Crinkle-Cut Fries Method:
Fill a large pot ⅔ of the way full with water.
Peel and cut the potatoes into ½ inch x 3-4 inch wedges using a crinkler cutter. Then transfer the cut fries to the pot with water.
Season the water with 1 tablespoon of salt and vinegar.
Bring the water to a boil over high heat, then continue simmering the fries until almost falling apart, 20-22 minutes.
Using a spider, carefully transfer the fries to a cooling rack placed in a sheet tray.
Let the fries cool to room temperature then freeze overnight.
The next day, preheat 2-3 inches of oil in a large high-walled skillet to 275 °F.
Working in batches, add the fries to the oil and fry until just beginning to gain color, about 5-7 minutes.
Return the fries to the same cooling rack and sheet tray. Freeze the fries for at least 2 hours.
Towards the end of the freezing period, preheat the same oil to 375 °F.
Add the frozen fries to the oil and fry until golden brown and extremely crisp, about 4-6 minutes.
Transfer the triple cooked fries to a paper towel-lined sheet tray and season generously the salt.
Place all of the meat grinder pieces in the freezer. Allow the equipment to freeze for 1 hour before use.
Cut the various beef cut into 1 inch cubes.
Line a sheet tray with parchment paper and add the cubed meat. Freeze for 20-30 minutes, or until very firm, but not frozen solid.
Grind the par-frozen meat using the medium grind setting/plate. Combine the ground meat in a large bowl.
Form the ground meat mixture into 6 ounce balls. Wrap in plastic wrap and refrigerate until ready to use.
Preheat a large flattop or cast iron pan over medium-high heat. Add 1-2 teaspoons of oil, then place the Potato Buns cut-side down onto the pan. Toast the buns for 1-2 minutes or until golden brown. Transfer the buns to a plate.
Add another 1-2 teaspoons of oil to the pan. Place two 6-ounce beef balls onto the pan about 3 inches apart from each other. Using a heavy duty metal spatula, depress the beef balls until about ½ inch larger than the size of the potato buns.
Season the cooking burgers with salt and pepper, then add a few slices of onion to each patty. Continue cooking the burgers for 2-3 minutes or until well browned on one side, then flip the burgers and top each with 2 slices of American Cheese.
Continue cooking the patties until well browned on the other side and the cheese has melted, about 2-4 minutes.
Place one burger ontop of the other and transfer the double stacked burger to the halved potato bun.
Serve immediately with crinkle cut fries.
Repeat the cooking process with the remaining beef patties, cheese, buns, and fries.