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CHEESEBURGER INSPIRED BY THE MENU

cook:

2 h

Picture for Cheeseburger inspired by The Menu

5,413,493 views  While we can’t technically claim these cheeseburgers are lifesaving, they are pretty damn good. Give them a try yourself and let us know!

6 burgers

US

original

metric

INGREDIENTS

For the American Cheese

For the American Cheese

cheese of choice, shredded (cheddar, gruyere, muenster, colby, etc.)

36 oz cheese of choice, shredded (cheddar, gruyere, muenster, colby, etc.)

whole milk

12 oz whole milk

 (42 g) sodium citrate

1 ½ oz (42 g) sodium citrate

For the Potato Buns

For the Potato Buns

bread flour

415 g bread flour

potato flakes

75 g potato flakes

instant yeast

1 tbsp instant yeast

kosher salt

1 tbsp kosher salt

sugar

2 tbsp sugar

water (75F)

170 g water (75F)

whole milk (75F)

110 g whole milk (75F)

eggs, room temperature

2 eggs, room temperature

unsalted butter, cubed + room temperature

4 tbsp unsalted butter, cubed + room temperature

Egg wash (see recipie below)

Egg wash (see recipie below)

white sesame seeds (as needed)

white sesame seeds (as needed)

For the Egg Wash

For the Egg Wash

large egg

1 large egg

large egg yolk

1 large egg yolk

kosher salt

pinch kosher salt

For the Crinkle Cut Fries

For the Crinkle Cut Fries

russet potatoes

6 russet potatoes

kosher salt + more for sprinkling

1 tbsp kosher salt + more for sprinkling

white vinegar

1 tbsp white vinegar

As needed peanut oil

As needed peanut oil

For the Cheeseburger

For the Cheeseburger

dry aged beef

1 ½ lb dry aged beef

Lean brisket

2 lb Lean brisket

boneless short rib

1 lb boneless short rib

As needed neutral oil

As needed neutral oil

Potato Buns (see recipe above)

Potato Buns (see recipe above)

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

yellow onion, sliced

1 yellow onion, sliced

American Cheese (see recipe above)

American Cheese (see recipe above)

Crinkle  Cut Fries (see recipe above)

Crinkle Cut Fries (see recipe above)

DIRECTIONS

1.

For the American Cheese

1.

Preheat the oven to 200F. Line a half sheet tray with a non-stick silicone mat.

Sheet Tray

Sheet Tray

Silicone Matt

Silicone Matt

2.

Combine the cheese(s) in the bowl and set aside.

cheese of choice, shredded (cheddar, gruyere, muenster, colby, etc.)

36 oz cheese of choice, shredded (cheddar, gruyere, muenster, colby, etc.)

3.

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.

whole milk

12 oz whole milk

 (42 g) sodium citrate

1 ½ oz (42 g) sodium citrate

4.

Add the shredded cheese to the pot. Stir to submerge the cheese, then combine the mixture using a hand immersion blender.

immersion blender

immersion blender

5.

Pour the cheese mixture into the heated sheet tray, tilt/spread the cheese mixture into an even layer.

Sheet Tray

Sheet Tray

6.

Cover the sheet tray in plastic wrap, then refrigerate until solidified, about 1-2 hours.

plastic wrap

plastic wrap

7.

Unmold the cheese from the tray and slice into squares. Reserve in the refrigerator until ready to use.

8.

For the Potato Buns

1.

Combine the bread flour, potato flakes, yeast, salt, and sugar in the bowl of a stand mixer. Whisk to combine.

bread flour

415 g bread flour

potato flakes

75 g potato flakes

instant yeast

1 tbsp instant yeast

kosher salt

1 tbsp kosher salt

sugar

2 tbsp sugar

stand mixer

stand mixer

2.

Add the water, milk, and eggs to the bowl and using the dough hook attachment, begin mixing the dough on medium-low speed.

water (75F)

170 g water (75F)

whole milk (75F)

110 g whole milk (75F)

eggs, room temperature

2 eggs, room temperature

stand mixer

stand mixer

3.

With the mixer still running, add the butter, one piece at a time, to the dough.

unsalted butter, cubed + room temperature

4 tbsp unsalted butter, cubed + room temperature

4.

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.

5.

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.

greased bowl

greased bowl

plastic wrap

plastic wrap

6.

Divide the dough into 6 even pieces, then shape the portions into taugh rounds. Place the dough rounds on a parchment-line sheet tray.

parchment paper

parchment paper

Sheet Tray

Sheet Tray

7.

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.

plastic wrap

plastic wrap

8.

Towards the end of the proofing period, preheat the oven to 350F.

9.

Brush the proofed buns with Egg Wash and sprinkle with sesame seeds.

white sesame seeds (as needed)

white sesame seeds (as needed)

Egg wash (see recipie below)

Egg wash (see recipie below)

kosher salt

pinch kosher salt

10.

Bake the buns for 18-22 minutes or until golden brown and the internal temperature has reached 195F.

11.

Allow the buns to cool completely before slicing in half.

12.

For the Egg Wash

1.

Combine all of the ingredients in a small bowl. Whisk to combine and set aside until ready to use.

large egg

1 large egg

large egg yolk

1 large egg yolk

kosher salt

pinch kosher salt

2.

For the Crinkle-Cut Fries

1.

Fill a large pot ⅔ of the way full with water.

2.

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.

russet potatoes

6 russet potatoes

crinkle cutter

crinkle cutter

3.

Season the water with salt and vinegar.

kosher salt + more for sprinkling

1 tbsp kosher salt + more for sprinkling

white vinegar

1 tbsp white vinegar

4.

Bring the water to a boil over high heat, then continue simmering the fries until almost falling apart, 20-22 minutes.

5.

Using a spider, carefully transfer the fries to a cooling rack placed in a sheet tray.

spider

spider

6.

Let the fries cool to room temperature then freeze overnight.

7.

The next day, preheat 2-3 inches of oil in a large high-walled skillet to 275F.

As needed peanut oil

As needed peanut oil

8.

Working in batches, add the fries to the oil and fry until just beginning to gain color, about 5-7 minutes.

9.

Return the fries to the same cooling rack and sheet tray. Freeze the fries for at least 2 hours.

Sheet Tray

Sheet Tray

10.

Towards the end of the freezing period, preheat the same oil to 375F.

11.

Add the frozen fries to the oil and fry until golden brown and extremely crisp, about 4-6 minutes.

For the Crinkle Cut Fries

For the Crinkle Cut Fries

As needed peanut oil

As needed peanut oil

12.

Transfer the triple cooked fries to a paper towel-lined sheet tray and season generously the salt.

kosher salt + more for sprinkling

1 tbsp kosher salt + more for sprinkling

paper towel

paper towel

Sheet Tray

Sheet Tray

13.

Serve warm.

14.

For the Cheeseburger

1.

Place all of the meat grinder pieces in the freezer. Allow the equipment to freeze for 1 hour before use.

meat grinder

meat grinder

2.

Cut the various beef cut into 1 inch cubes.

dry aged beef

1 ½ lb dry aged beef

Lean brisket

2 lb Lean brisket

boneless short rib

1 lb boneless short rib

3.

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.

Sheet Tray

Sheet Tray

parchment paper

parchment paper

4.

Grind the par-frozen meat using the medium grind setting/plate. Combine the ground meat in a large bowl.

meat grinder

meat grinder

5.

Form the ground meat mixture into 6 ounce balls. Wrap in plastic wrap and refrigerate until ready to use.

plastic wrap

plastic wrap

6.

Preheat a large flattop or cast iron pan over medium-high heat. Add 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.

As needed neutral oil

1 ½ tbsp As needed neutral oil

Potato Buns (see recipe above)

Potato Buns (see recipe above)

cast iron

cast iron

7.

Add another 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.

As needed neutral oil

1 ½ tbsp As needed neutral oil

heavy duty spatula

heavy duty spatula

8.

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.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

yellow onion, sliced

1 yellow onion, sliced

American Cheese (see recipe above)

American Cheese (see recipe above)

9.

Continue cooking the patties until well browned on the other side and the cheese has melted, about 2-4 minutes.

10.

Place one burger ontop of the other and transfer the double stacked burger to the halved potato bun.

Potato Buns (see recipe above)

Potato Buns (see recipe above)

11.

Serve immediately with crinkle cut fries.

Crinkle  Cut Fries (see recipe above)

Crinkle Cut Fries (see recipe above)

12.

Repeat the cooking process with the remaining beef patties, cheese, buns, and fries.

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