JAPANESE-STYLE BIG MAC INSPIRED BY WEATHERING WITH YOU

For the Bun

For the Tangzhong

Combine water, milk, and bread flour in a small sauce pan on medium heat. Stir fry until it forms a ball. Set aside.

For the Dough

Add bread flour, nonfat dry milk, sugar, table salt, instant yeast, whole milk, egg, and melted butter in the bowl of a stand mixer. Using the dough hook attachment, mix on low speed.

When the dough begins to form a ball, slowly work pieces of your Tangzhong into the dough by ripping small pieces from the gelatin starter.

When the Tangzhong is fully incorporated forming a gelatinous, sticky dough, allow the dough to rest in a sealed oiled container for 2 hrs at room temperature.

Once the dough has finished proofing or doubled in size, divide it into 8 balls about 10 cm in diameter.

Transfer to individual dough balls to individual pastry rings or small spring form pans on a parchment-lined baking sheet, brush with water, and sprinkle with sesame seeds.

Bake in a 350° F oven for 20 to 25 minutes or until golden brown on top.

For the Beef

Cut the chuck roast into 1 inch cubes and transfer to a parchment-lined baking sheet.

Place in the freezer until about 50% frozen (still able to indent when poked, but firm to the touch)

For the Sauce

While the beef is in the freezer, combine all ingredients and whisk until homogenous

For the Teriyaki Sauce

Combine a 1:1 ratio of soy sauce and mirin in a large sauce pot over medium low heat. Then, add half of that amount of sugar and half of that amount of sake to the mixture. (2:2:1:1, soy sauce, mirin, sugar, sake)

Whisk and adjust to taste. Cook until reduced by half.

For the Beef Patties

Transfer the frozen beef chunks to a food processor and blend until just ground.

Add a handful of beef suet (fat) and pulse until paste-like.

Form the patty mix into balls about 5 cm in diameter, and place on a parchment-lined rimmed baking sheet. Refrigerate until ready to cook.

In a cast iron skillet over medium-high heat, add neutral oil and place a patty ball in the skillet.

Top with wax paper and press the meat into a thin patty using a flat spatula. Cook until the crust forms along the edges, then flip.

Season with salt & pepper then transfer to a rimmed baking sheet line with parchment paper. Repeat with at least 4 patties for 1 Big Mac.

For the Assembly

Slice baked buns into 3 parts- Crown (top), Club (middle), Heel (bottom)

Toast all parts in a dry pan until just golden.

Spread sauce on the Heel.

Thinly slice a head of lettuce, then sprinkle a layer of lettuce on the first layer of sauce.

Layer 1 slice of American cheese on top of the lettuce.

Place 2 cooked patties on the cheese.

Sprinkle onions on top of the patty.

Layer with the Club.

Spread sauce on the Club. Sprinkle a layer of lettuce on the second layer of sauce, add pickle slices, then layer the cooked patties, onions, then top with the Crown.

For the Samurai Mac

Assemble the burger in the same way except reduce the sizes of the buns and the patties, add an optional second slice of cheese, and dip the patties in the Teriyaki Sauce before placing them on the buns.

Enjoy by dipping into the Teriyaki Sauce!

For the Buns

Keeping the Hawaiian rolls fully connected, bisect the entire sheet into 2 separate sheets (Crown and Heel)

Transfer the Heels to a rimmed baking sheet and the Crowns to a wire cooling rack set inside a rimmed baking sheet.

For the Patties

Press and shape the leftover patty mixture to the edges of the tray into a rectangular shape about the size of the Hawaiian rolls sheet.

Liberally salt and pepper the prepared beef, then transfer to an oven at 425°F for 10-15 minutes. Use a meat thermometer to ensure doneness, about 155°F.

For the Assembly

Place the cooked beef on the Heels of the Hawaiian rolls, then layer on American Cheese followed by onions. Transfer to an oven set at a low temperature until the cheese is melted.

Brush the tops of the Crowns if the Hawaiian rolls with melted butter and sprinkle with sesame seeds. Transfer to an oven set at a low temperature until lightly golden.

Flip the Crowns over and spread a layer of sauce before sprinkling lettuce, then add a layer of pickles to the Heels.

Transfer the Crowns to the Heels, completing the burger assembly, then slice into individual sliders.