DEMON BURGER INSPIRED BY DRAGON BALL DAIMA

For the Meat Prep

For the Tongue

Remove the outer membrane by trimming it with a sharp boning knife. Remove any excess gristle or tough pieces from the outside. Refrigerate until ready to use.

For the Patties

Prepare rimmed baking sheets with parchment paper.

Cut the chuck roast, pork belly and lamb into 1 inch cubes.

Place the cubes onto the prepared baking sheets. Freeze for 20-30 minutes, or until the meat is firm to the touch, but not completely frozen through.

Working in batches, add the beef, pork and lamb to the bowl of a food processor. Process until the meat mixture resembles tiny pebbles, then transfer to a large bowl. Refrigerate the bowl while you are processing the remaining meat.

Once all of the meat is ground, toss to combine, then add the spices to the ground meat. Gently mix to incorporate the spices.

Divide the meat into 5 patty balls, about ⅓ lb each, and place on a parchment-lined rimmed baking sheet. Refrigerate for at least 1 hour, or until the fat has re-solidified and the meat is chilled.

For the Buns (after Brian Lagerstrom)

Microwaving the potato will give you a squishy consistency for ricing.

In the bowl of a stand mixer, combine warm water, sugar, egg, milk, butter, bloomed yeast, activated charcoal, riced baked potato, all purpose flour, and salt.

Mix with a dough hook on medium speed for 15-20 minutes.

The activated charcoal will absorb moisture, so add water as needed and scrape down the sides of the bowl. The dough should be moisturized because of the longer kneading time.

The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky.

Transfer the dough to an oiled mixing bowl.

For the One Proof (video)

Using a soaking wet hand, pull and round dough in a 10 & 2 motion to tuck the dough into a taut ball.

Cover with plastic wrap and ferment at room temperature for about an hour until roughly increased in size by 70% or even doubled.

Turn out the dough onto a flat work surface and aggressively punch the dough down before dividing it into 5 equal pieces and rolling into taut balls.

Transfer the 5 dough balls to an oiled parchment-lined rimmed baking sheet making sure not to crowd the buns. Cover and proof for 60-90 minutes.

Bake at 400°F for 20 minutes.

Remove from the oven and place the buns on a wire rack. Let them cool for several hours, or until cool to the touch.

For the Two Proofs (Brian Lagerstrom)

https://www.brianlagerstrom.com/recipes/perfect-burger-bun

Using a soaking wet hand, pull and round dough in a 10 & 2 motion to tuck the dough into a taut ball.

Cover with plastic wrap and ferment at room temperature for about about 30 minutes

After 30 minutes the dough should have gassed up quite a bit. Aggressively punch down the dough so that you can perform a strength building fold and 10-2 rounding.

After the strength building, fold and pull another 10-2 rounding, cover the dough again and allow to ferment at room temperature for another 30 minutes.

It will have risen a lot again after the second ferment, so aggressively punch it down again.

Divide into 12 equal pieces (about 100g each).

Shape and roll each piece of dough and place onto a baking sheet lined with oiled parchment. Don’t crowd buns. I recommend using at least 2 trays.

Spritz shaped buns with water and cover with a damp towel to proof for 60-90min.

Preheat the oven to 400°F.

The buns are well proofed when they can take a poke and slowly bounce back.

Spritz the oven with 10-15 sprays of water, and bake for 18-20 min, or until the buns have an internal temperature of 195.

Remove from the oven and place the buns on a wire rack. Let them cool for several hours, or until cool to the touch.

For the Sauce

For the Butter Paste

In a small mixing bowl, add butter and the flour. Mix together with your fingertips until the flour and butter are incorporated.

For the Sauce Mixture

In a high-walled skillet over medium heat, add the red wine and reduce by half.

Then, add stock and reduce by half.

When the sauce reaches a rolling boil, Add the Butter Paste and whisk vigorously to emulsify. Add salt, if needed, and sugar. Reduce to a simmer. Let the sauce thicken enough to coat the back of a spoon, whisking constantly.

Then remove it from the heat. Add the cold butter and whisk vigorously to combine. Taste and season with kosher salt, pepper and more sugar, if needed.

Set aside until needed.

For the Beef Tongue

Thinly slice the tongue into long, flat strips.

Place in a medium mixing bowl. Add the Shaoxing wine and salt and pepper, making sure to evenly coat the strips, and marinate for 30 minutes.

Preheat a medium skillet over medium high heat and add a drizzle of neutral oil.

Cook the marinated tongue until deeply golden brown on both sides, about 3 minutes per side.

Remove from the heat and set aside and let it rest.

For the Spam (optional)

Thinly slice the spam into long, flat strips.

Preheat a medium skillet over medium high heat and add a drizzle of neutral oil.

Cook the spam on each side until deeply golden brown on both sides, about 3 minutes per side.

Remove from heat and set aside and let it rest.

For the Burgers

Preheat a pan or griddle over medium high heat. Add a drizzle of neutral oil, then season one side of the patty balls with salt.

Transfer one patty ball in the pan, then, placing a parchment paper on top, press flat using a turning spatula. Season with salt and freshly ground pepper, then cook for 3-4 minutes, or until deeply golden brown.

Flip the patty and repeat on the other side.

Top with a slice of american cheese, reduce heat, and cover until the cheese is melted.

Remove the patty from the pan and transfer to a cooling rack placed in a rimmed baking sheet to drain excess fat.

Repeat with each burger.

For the Assembly

Slice the baked buns in half, then add 2 slices of beef tongue or seared spam to the bottom bun, top with sauce, followed by a cheeseburger patty, drizzle with more sauce then finish with the top bun.

Repeat with remaining burgers and serve with optional toppings like pickles, tomatoes, lettuce, etc.