Ingredients I was using in this video:
For the Sauce:
16 tblsp Heinz Tomato Ketchup
4 tblsp Water
4 tblsp Apple Cider Vinegar
2 tblsp Light Brown Sugar
1 1/2 tblsp Yellow Mustard
1 1/2 tblsp Onion Powder
1 1/2 tblsp Garlic Powder
1 tblsp Mesquite Liquid Smoke
1 1/2 tsp Cayenne Pepper
1 tsp Sweet Smoked Paprika
For the Burger Bun:
800g Very Strong White Canadian Bread Flour
460ml Milk
100g Sugar
60g Browned Butter
35g Lard
2 Sachets Dried Yeast and 1/8 tsp extra
10 Egg Yolks
1 tblsp Salt
2 tblsp Grapeseed Oil
Sesame Seeds
For the Egg Wash:
2 Whole Eggs
1 Egg Yolk
1 tsp Water
Salt
For the Pork Patties:
2kg Pork Loin Steaks
14 tblsp Water
4 tblsp Sugar
4 tsp Salt
For the Chips:
3 large Potatoes per person (such as Arran Victory or Maris Piper)
Also needed:
White Onions
Gherkins
Aluminium Foil
Method:
The day before add 400g of your Bread Flour, 400ml Milk and 1/8 tsp of
Dried Yeast to your bowl. Mix on medium speed until a very liquid batter
has formed. Cover the bowl with clingfilm and leave in a cool place for
24 hours.
After 24 hours, weigh out 700g ouf the dough and put it into a mixing
bowl. Add the egg yolks and the last 60ml of Milk and mix the dough until
it's very liquid again. Add the remaining 400g flour, salt and yeast to
the dough and mix on medium speed.
Brown the butter in a pan until it develops a very nutty aroma, then
strain it and discard the butter solids.
Add the butter, grapeseed oil and lard to the dough and continue to mix
until well combined.
Set the dough aside for 10 minutes and then mix again for another 5
minutes. Cover the bowl with clingfilm and leave in the fridge for 30
minutes.
Cut 8 sheets of aluminium foil 50cm long. Fold each sheet in half in the
shorter direction, then continue to fold in half until you have an
aluminium strip 1cm tall and 50cm long. Tape one end of the strip to the
other with a bit of overlap to form a ring approximately 12cm in
diameter.
Divide your dough into 8 portions. Lightly flour your hands and quickly
roll each piece of dough into a small ball. Place the balls onto a baking
tray and place a foil ring around each one. Cover with a wet tea towel or
clingfilm and let them prove for 2 hours.
Preheat the oven to 225 degrees celsius and add a ovenproof dish filled
with water to the oven. Bake for 7 minutes.
While the buns are baking prepare the egg wash. Mix all the ingredients
for the egg wash together and give it a good stir.
Remove the buns from the oven and brush the tops with the egg wash. Then
cover each bun with sesame seeds.
Return the buns to the oven and bake for a further 7 minutes, or until
the buns are done. Then remove from the oven and set aside to let them
cool down.
Preparing the Chips:
Peel the potatoes and cut them into chips. Wash them under cold running
water for abot 5 minutes to get rid off as much starch as possible. Boil
them in salted water for about 8-10 minutes (or until nice and soft).
Carefully get them out of the water, drain them, let them cool down and
place them for 1 hour in the fridge.
Then fry them for about 5 minutes (until they start to get color) in your
oil at 130 degrees Celsius.
Get rid of any excess oil, let them cool down and put them back into the
fridge for another hour.
Finally fry them at 190 Celsius until golden brown.
Preparing the sauce:
Mix all the ingredients for the sauce together, give it a good stir and
keep in the fridge until needed.
Preparing the Patties:
Add all the ingredients for the patties to a food processor and wisk
until you have a doughy consistency. Get yourself a snowball-sized meat-
mix, shape it into a patty and fry in a pan without any oil until both
sides are nice and golden brown. When golden brown transfer to your BBQ
sauce and allow to marinate for 5 minutes.
Assemble the Burger:
First cut your burger bun into a 2 tier section bun (bottom part and top
part). Toast each cut-side in a frying pan without any oil. On the bottom
part spread some of your sauce, put a pork patty on it, sprinkle on some
onions, then some slices of gherkins. Then finish with the top part of
your burger bun.
Serve with chips on the side. Season the chips with salt.
==================
Twitter: http://twitter.com/MadMacTennents
eMail : the.punkrock.kitchen@gmail.com
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PATTY - TRAILER SEASON 2by TvTrailer4932 views
@andreasflygare Cheers, mate. Yeah, the burger buns take a while and - yupp - unfortunately my oven isn't the best. But great idea to add the liquid smoke to the burgermeat. Let me know how it turned out. Greetz from Glasgow / Scotland...
MadMacTennents 3 months ago
It sure looked like it took a while to make but the dressing looked nice. I'm personally gonna try to add the liquid smoke to the burgermeat.
BTW your oven seemed to have a bit uneven temperatur :)
Keep up the good work. From Sweden
andreasflygare 3 months ago