contest BEGIN! The Dual Burger Duel

[D3monic]

go all TB with  the soapweed and i'll be all over those.  look  great! Exciting, this is the first cooking i've seen from you since I joined. #historyinthemaking 

 

[The Hot Pepper]

Good to be back lol!

 

[The Hot Pepper]

Grassy, I haven't looked yet but it was an honor to go head to head with you and exchange smacktalk. I didn't want to see what u did, but I think u did salmon too so that is awesome!

 

[Grass Snake]

Nice entry Boss!

 

[The Hot Pepper]

gracias

 

[t0mato]

Aweee sheeittt. The boss brought it!

You went the other route I was thinking of going with my burgers.

 

[The Hot Pepper]

thx dude

 

[Grass Snake]

Grassy, I haven't looked yet but it was an honor to go head to head with you and exchange smacktalk.

 
Likewise
 
Never thought I'd see you in a competing in a TD....
 
Very cool, thanks for giving me the honor

 

[Ozzy2001]

Man. Voting is gonna be tough on these. There are some absolutely killer burgers. Boss and Snake is gonna be hella tough. Both look amazing af

 

[grantmichaels]

GM'S 40K PO'BURGER

PEPPER-CANDIED, MAPLE-BOURBON SOUS VIDE + SEARED SRF SLAB BACON:
SRF SLAB BACON, THICK AF
CHAMBER VAC'D WITH A LITTLE BOURBON BARREL-AGED MAPLE SYRUP
BOURBON VANILLA SUGAR
JHP SMOKIN' BANSHEE POWDER
INSTRUCTIONS: SOUS VIDE SLICES AT 147F FOR 8-48 HRS (I DID 36+, AND THE REAL MAGIC HAPPENS BEYOND 24 HRS), THEN APPLY INGREDIENTS TO PATTED-DRY STRIPS, AND SEAR IN A CI GRILL-PAN OR SIMILAR

KEWPIE STYLE, REMOULADE-THEMED HOMEMADE MAYONNAISE:
1 WHOLE EGG, INCLUDING THE WHITE
~1 CUP SOYBEAN OIL (KEWPIE)
HIGH QUALITY SESAME OIL, WHITE PEPPER, KOSHER SALT, LA YU CHILI OIL, GRAN CAPIRETE 50 YR SHERRY VINEGAR, COLMAN'S MUSTARD POWDER TO TASTE
DICED PICKLED GREEN TOMATO, GREEN PEPPERCORN IN BRINE, CREOLE MUSTARD TO TASTE
SEE LINKS BELOW IN SECTION CALLED "REMOULADE THEMED MAYONNAISE"
INSTRUCTIONS: PUT INGREDIENT IN STICK BLENDER CUP, ALLOW EGGS TO SETTLE ON BOTTOM, PLACE STICK ON BOTTOM OVER EGGS, BLEND INTO MAYO

BEIGNET-BATTERED ONION BHAJI:
ONION IN RINGS
CAFE DU MONDE BATTER
WATER
DR. PECK'S HONEY WITH A SUPERHOT POD IN THE BOTTLE, INFUSING IT
INSTRUCTIONS: COAT ONION RINGS WITH BATTER, SHAPE, ALLOW A FEW MINUTES REST, SLIDE INTO 365F OIL, BASTE TO GOLDENY PERFECTION, RACK, DRIZZLE WITH HONEY

BURGER VINAIGRETTE ARUGULA:
TOSS ARRUGULA IN BURGER'S BAG/RESTING JUICES

CHEESE:
RED ROCK (ON-TOP OF PATTIES) [HTTPS://WWW.ROELLICHEESE.COM/CHEESE-SHOP/RED-ROCK-CHEESE/]
BOAR'S HEAD AMERICAN CHEESE (BETWEEN PATTIES)

BUTTER:
BANNER BUTTER

BLEND-BURGER MINCE:
SRF SHORT RIB, HEAVILY FAT-POLICED
AIDELLS CAJUN STYLE ANDOUILLE
24K GOLD FLAKE
FRESHLY GROUND TELICHERRY PEPPER
SEE "BURGER BLEND" BELOW FOR DETAIL

BURGER CRUST ENHANCER:
1 TBSP HARDCORE CARNIVORE
1/2 TSP TAKII UMAMI POWDER
1/4 TSP BOURBON VANILLA SUGAR
1/2 TSP JHP SMOKIN BANSHEE POWDER (MULTI-COLOR JOLOKIAS)
INSTRUCTION: COMBINE IN SHAKER

BUN:
MARTY'S SESAME BUNS, MY FAVORITE
HEAVILY BUTTERED WITH SEA SALT BANNER BUTTER, GRILLED

LIVE-COOK:

HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-32#ENTRY1464068 (LOW TEMP INTO HIGH TEMP)
HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-32#ENTRY1464077 (HIGH-TEMP)
HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-32#ENTRY1464081 (ASSEMBLY)

CHEESE:

HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-15#ENTRY1463420

SLAB BACON:

HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-6#ENTRY1463049
HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-14#ENTRY1463359
HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-29#ENTRY1463926 (36+ HRS AT 147F)

REMOULADE THEMED MAYONNAISE:

HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-18#ENTRY1463503 (INGREDIENTS)
HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-18#ENTRY1463503 (FAILED)
HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-21#ENTRY1463581 (SUCCESS)

BEIGNET-THEME:

HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-19#ENTRY1463536 (MINIATURE BEIGNET BUN TRIAL)
HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-26#ENTRY1463777 (BEIGNET-BATTERED ONION BHAJI)
HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-26#ENTRY1463783 (FAILED BEIGNET-BATTERED BUN ATTEMPT)

BURGER BLEND:

HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-29#ENTRY1463920 (INSTEAD OF RUNNING TWICE, I ADDED MOTION TO HELP MIX)
HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-29#ENTRY1463934 (HEAT AND SMOKE AND CRUST MANIPULATION)
HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-30#ENTRY1463947 (SCALPED ANDOUILLE)
HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-30#ENTRY1463963 (SHORT RIB)
HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-30#ENTRY1463975
HTTP://THEHOTPEPPER.COM/TOPIC/64684-BEGIN-THE-DUAL-BURGER-DUEL/PAGE-31#ENTRY1464012 (BEEFBAE BLING)


IDEAS AND TECHNIQUES THAT CONTRIBUTED TO MY COOK:

ICE BATH UNDER PLATE FOR GRIND, AND FREEZER PAUSES TO KEEP THE ACTOMYOSIN FROM FORMING
SOMEONE'S FOUND MY BELOVED TAKII - MARCUS MEACHAM (

)
CRAZY HESTON BLUMENTHAL MINCE TECHNIQUE - (HTTPS://WWW.YOUTUBE.COM/WATCH?V=6WPQ5JTW5J0)
BURGER VINAIGRETTE ON ARUGULA - CRAIGIE ON MAIN (HTTPS://M.YOUTUBE.COM/WATCH?V=M3_7JVGAJQ8)
MOTZ SCIENCE OF BURGER [SHORT-RIB] (

) & PAST EXPERIENCE WITH HOME-GROUND PATTIES - (HTTP://THEHOTPEPPER.COM/TOPIC/28606-BURGERS-HELL-YEAH/PAGE-198#ENTRY1198911)
RUHLMAN - (HTTP://RUHLMAN.COM/2011/06/HOW-TO-MAKE-THE-BEST-BURGERS/)
LEX'S DEEP-FRIED BEIGNET BUN FROM ESQUIRE CONTEST - (

) ALSO SEE EP2 AND FINAL EP OF THE NEXT GREAT BURGER ON ESQUIRE
"BAKED" BEIGNETS (HTTPS://WWW.BIGGERBOLDERBAKING.COM/HOMEMADE-BEIGNETS/) & (

)
PEPPERED-POWDERED-SUGAR FOR THE BEIGNET
BALTAZAR TECHNIQUE FOR UNIQUE POST-COOK GRILL MARKS (

)- CONSIDER COMBINING WITH GRILL-PAN AND ONION-IN-CHANNEL AND COMPOUND BUTTER FOR AROMATICS A LA SLIDERS
FAT FLASH BROWNING - (HTTP://WWW.SERIOUSEATS.COM/2017/03/THE-FOOD-LAB-SHOULD-I-REST-MEAT-STEAK-INTRODUCING-THE-FAT-FLASH-METHOD.HTML)
WHOLE GRAIN MUSTARD WITH HOPS - (HTTPS://WWW.YOUTUBE.COM/WATCH?V=DN1DRZDPXMW&FEATURE=YOUTU.BE)
COOKING AT 3F WITH HOPS - (

)
GOLD FLAKE FOR 40K
DIVIDE IN THREE INSTEAD OF HALVE, PRESENT/DISPLAY LIKE THREE'S BREWING LOGO
ANCHOVY PASTE + HONEY FOR MAILLARD?
COMPOUND BUTTER IF YOUR FRIEND - SOLLE'S, ATK, AND (HTTP://BANNERBUTTER.TUMBLR.COM/POST/155362155713/THE-SECRET-INGREDIENT-THAT-MADE-NEW-YORK-STEAK)
CONSIDER USING TWO TOP BUNS FOR ONE, AND THE TWO BOTTOMS FOR THE OTHER ...
CHEDDAR POWDER IN MIX, AMERICAN CHEESE FOR MELT
COOK'S SCIENCE (

)
PICKLED MUSTARD SEED (HTTPS://WWW.CHEFSTEPS.COM/ACTIVITIES/PICKLED-MUSTARD-SEED)
MALLMANN GRATIN POTATO TOPPING (HTTPS://FOOD52.COM/BLOG/5649-FRANCIS-MALLMANN-S-POTATO-DOMINOES)
SERIOUS EATS BLEND (HTTP://WWW.SERIOUSEATS.COM/RECIPES/2009/10/THE-BLUE-LABEL-BURGER-BLEND-RECIPE.HTML)
DAIRY MAILLARD GEEKING OUT - (HTTPS://MLAISKONIS.FILES.WORDPRESS.COM/2014/09/DAIRY-MAILLARD-FOOD-FUNCTION-2012.PDF)


THE GOODS:

 

[grantmichaels]

hun khói cá hồi banh mi thanh trượt
Smoked Salmon Banh Mi Sliders
 
The burger patty is smoked salmon, the rest is all banh mi ingredients, so trying to stay traditional here except it's smoked salmon sliders.
 
For slider buns I chose White French Rolls because these are slider size and similar to the Vietnamese baguette used for banh mis (from French Colonial days) which is more airy than crusty, like these.

• White French Rolls

A "quick pickle" of shredded carrot, dikon radish, and sliced jalapeno

• White vinegar
• Turbinado sugar
• Warm water poured over, and cling wrapped

Common to the banh mi is mayo which is often flavored. Here we have:

• Organic mayo
• Barrel-aged soy sauce
• Lime zest (lime is traditional to Vietnamese food)
• Fatalii powder (spicy banh mis are common, I chose fatalii for the heat and citrusy profile)

dual_burger_duel_mayo_prep.png

dual_burger_duel_mayo.png

dual_burger_whole_salmon.png
 Salmon patties

• Minced salmon

For the patties, it's Faroe Islands salmon, which is free swimming salmon from the channels of the Faroe Islands (Demmark). Skin and mince with a knife until like ground meat.
 
Brine/Cure (post-mince):

• Water
• Sea salt
• Barrel -aged soy sauce
• Turbinado sugar

After curing remove excess liquid and mix in mayo as a binder (NO bread crumbs here, and mayo is eggs and oil, perfect for this). 

• Brined salmon
• Tablespoon organic mayo

Form patties in cling wrap. Pop in freezer and macgyver a blast chiller with ice packs until the patties SET not FREEZE. When set, unwrap and smoke the salmon patties over apple wood. No need to flip! They are smoking not grilling, and will form a beautiful crust.
 

dual_burger_duel_smoking.png
 
Lightly toast the buns and assemble:

• Homemade mayo sauce on top bun
• Cilantro on top bun
• Salmon patty on bottom bun
• Pickled ingredients on top of patty
• Red hot sauce (Sriracha is common, but I chose a fave, Hellfire Bay Hab-Burn from Australia!

dual_burger_duel_open_faced.png

dual_burger_duel_open_faced_toppings.png

dual_burger_duel_open_faced_assembled.png

dual_burger_duel_in_hand.png
 
Slider 1

dual_burger_duel_bite_1.png
 
Slider 2

dual_burger_duel_bite_2.png
 
I could eat a six pack!

 
Nice.

I haven't tried salmon in twenty years ... but that's dayum appealing!

Reminds me of some nice fish from Musky, high praise ...

 

[The Hot Pepper]

Some prep
 
The bread, and quick pickle
 

 
The macgyvered freezer "set" of the cured ground patty with mayo, wrapped
 

 

 

[The Hot Pepper]

Thanks GM!

 

[Grass Snake]

 

[The Hot Pepper]

Damn Grant, that last handheld shot is like all you need! I never liked the idea of slicing a burger, but for a comp, it's like Cliff's Notes, and you see everything in an eyeshot!

 

[MikeUSMC]

Dude, you guys ALL brought it this month! Wow! Killer grub in this thread! Haven't checked in since this morning, and I just "Like" bombed the shit out of everything, haha

AWESOME JOB, EVERYBODY! Votin' goin' be TOUGH!

 

[D3monic]

Holy sht grant, that's a lot of info to process. I love the bacon, it sounds like it would have been really good. The meat grind I imagine is really good too. 
How was the vanilla sugar on the bacon? sounds like it would be heavenly with some thick ass hot cakes. 

 

[D3monic]

I love these little rolls, I bet they would be good with some pulled pork sliders and the pickled penos
 

 

[The Hot Pepper]

My last post (because I like to promote the small guys!)
 
The hot sauce was:
 

 
And the powder was AlabamaJack!!!!!!

 

[grantmichaels]

Damn Grant, that last handheld shot is like all you need! I never liked the idea of slicing of burger, but for a comp, it's like Cliff's Notes, and you see everything in an eyeshot!

I totally agree.

The light in the kitchen blew out while I had three devices going - the Cinder was searing (450F), the Paragon had hot peanut oil (365F), and the Iwatani burner had the CI grill-pan smoking hot ... poof, dark and stormy, lol ...

The sink pic was in front of the window - love that stormy color casting ...

I'd planned to use my DSLR, but it had the 90/2.8 TS and that wasn't going to fly on the 5D in that lighting ... the 5D has no pop-up flash.

Anyways, crazy good eats.

I'm totally dropping another hunk of slab bacon in the SV in the AM.

Cheers!