Ingredients: ...Jalapeno, Wild Oregano, Thyme, Cumin Seed, Cayenne, Onion Powder, Bay Leaf, Granulated Garlic, White Peppercorn, Fennel Seed, Black Peppercorn, Worcestershire Powder, Honey Powder, Turkish Praprika, Dried Bhut Jolokia, Egg...Idaho Potato, Red Onion, 28 Day Dry Aged ...each, End Cut Fillet Mignon, Flat End Cut Brisket, Prime Rib-Eye...Lemon, Chipotle Peppers, Alpine Butter, Diastatic Malt Powder, Oil, Salt, Applewood Bacon, Yeast, AP Flour, Dark Brown Sugar.
For the buns...Add 7 gr of Yeast into 375 gr of 110 degree water, to the mixing bowl add 10 gr of Diaststic Malt Powder, and 5 gr of Sea Salt. Once the Yeast activates (app 5 min) with the mixer on low and the dough hook in place gradually add the 725 gr of AP Flour. Mix/Knead for 12 min. Place the dough in a container and let rise until doubled.......in the plant grow room the dough rose at 85 deg in 1 hr. Punch the dough down and re-rise until half/doubled. Weigh out 4 oz pieces of dough, roll into a ball turning the outside under and pinch the bottom shut. Slightly flatten and let rise until half way doubled.
Slice the Potato by hand or for the perfect cut use the French Mandolin.Rinse the "Fries" in water to remove the starch. That helps keep the fries from sticking together when using a small non commerical fryer. Set aside until needed.
Cut up the steak and twice grind...I used the coarse cutting die. Free form
Meanwhile, fire up the oven to 425, Add 3 liters of water to a SS pot and carefully pour 90 gr of "Lye" into the water ( 3% ratio). This is the caustic that will give not only the color but the unique flavor of the German/Bavarian Pretzel Bun. Baking Soda just doesn't cut the higher ph needed for the authentic buns or pretzels.
Cover the pot and bring to a modest boil. Add a few buns at a time and poach top side down for 30 seconds then then flip over for 20 sec. Remove with a spider or chinese deep fry spat. Lay buns on parchment layered sheet pan.
Just before placing the sheet pan in the oven spritz the ovens interior with water(misting bottle). Bake the buns until the internal temp hits 185 or when the outer color in nearly achieved shut the oven down and open its door. Let the buns cool down in the oven. Check the bottom of the buns by tapping on them. A hollow sound........means there done!
To make the Chipotle Mayo....Add 2 eggs plus one yoke to a mason jar. Whip the eggs with an imersion blender. Add the juice from half a Lemon and gradually pour a slow stream of oil while the prop is running. When emulsified add a few Chipotles with aliitle Adobe sauce to the jar. Pulse just a few times for a chunkier Mayo..
Grind all the seasonings ...I used the Magic Bullet which always does the trick!. Clarfify some Butter, brush one side of the burger, dip into Blackening seasoning repeating the same for the other side.
Remove grates from grill and place cast iron pan over heat....get it white hot (15 min). Set Burger into pan and sear 1st side for 3 min, add sliced Jalapenos and sliced Red Onion. Flip Burger an sear 2 min futher for "Black and Blue" or "Primal Rare"....that's how I like my Steaks...etc
Drain Potato slices and pat dry. "Twice Fry"... Heat oil to 325 deg. Fry French Fries for 5 min, remove and drain on paper towels. Just prior to eating raise temp to 380 and return fries to oil. Fry until golden. Season with salt...plate up...
Dang a need a buimp to show the plating..........lol
