DEEP FRIED BURGER BOMB

For the Burger Patties

Line a sheet tray with parchment paper. Add the cubed beef and spread into one even layer. Freeze for 20-30 minutes, or until the beef is firm to the touch, partially frozen, but not completely frozen, about 80%.

For the Cheese Sauce

In a medium mixing bowl, toss the sharp cheddar cheese with the cornstarch. Transfer to a small saucepan.

Then add evaporated milk. Mix until combined and cook over medium heat, stirring constantly, until it has thickened into a pourable cheese sauce consistency.

Set aside and keep warm.

For the Burgers

After the beef is firm to the touch, transfer to a food processor and pulse until the beef is the size of small pebbles.

Divide the meat into about 6 equal patties, each weighing about 6 ounces/170 grams, and transfer back to the lined sheet tray.

Refrigerate until ready to use.

Preheat a cast iron skillet or flat top griddle to medium high.

Remove the burgers from the refrigerator and season both sides with salt and pepper.

Transfer patties to the griddle and cook for 3 minutes, or until the burger is deeply golden brown.

Flip each patty, then add 2 pieces of American cheese to each patty.

While the cheese is melting, add the top and bottom of the buns to the griddle. Toast for 2-3 minutes, or until the bread is golden brown.

Transfer the toasted buns to a clean work surface and top both sides with mayonnaise.

Add a small handful of sliced iceberg lettuce to the bottom bun, followed by a tbsp of chopped onion.

Top the onions with 2 burger patties per bun, then top with 2 pickles. Set aside.

Repeat with all patties then wrap the assmbled burgers in plastic wrap and refrigerate while you set up your deep-frying station.

For the Deep-Frying

For the Wet Dredge

In a medium mixing bowl, whisk together the eggs, flour and water until fully homogeneous. Set aside.

For the Dry Dredge

In another medium mixing bowl, add the panko, sesame seeds and black pepper. Toss gently with your hands to combine, then set aside.

Fill a Dutch oven with 3 inches of oil. Preheat over medium heat until it reaches 375°F.

Once the oil has come to temperature, move the burger to the dredging station. Add it to the wet dredge, turning it to fully coat.

Then transfer to the dry dredge and fully cover it in the seasoned panko bread crumbs.

Using a spider, carefully transfer into the hot oil. Keep the burger until the oil by pressing down with the spider while it fries. Fry until the outside is deeply golden brown.

Transfer to a paper towel lined sheet tray and allow to cool for several minutes.

While the burger is cooling, reheat the cheese sauce over medium heat. Once the sauce begins lightly bubbling, remove from the heat.

Slice the burger in half and pour the cheese sauce over top. Serve immediately.

For the Short Rib Bones Snack

Roast in the oven at 375°F for about 30 minutes.

Once finished roasting, remove as much of the meat from the bones as you can, then transfer to a medium sauté pan with mirin, soy sauce, and vinegar.

Reduce and toss over medium heat until sticky and fragrant.

Enjoy as a snack!

For the Cheesy Biscuits Snack

Combine the leftover wet dredge, dry dredge, and cheese sauce in a large mixing bowl.

Chop cheese slices into small pieces and add to the leftovers mixture. Combine, then dollop golf-ball-sized pieces of dough onto parchment-lined baking sheets.

Bake in the oven at 400°F until crispy.

Serve fresh out of the oven with a sauce of your choosing!