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KRABBY PATTY INSPIRED BY SPONGEBOB SQUAREPANTS

Name: Krabby Patty inspired by SpongeBob SquarePants
Ingredients: 1 pound chuck steak; 1 pound bone in short ribs; Salt & pepper to taste; 2 tsp MSG; 2 tbsp vegetable oil; 2 ounces shredded iceberg lettuce; 1 slice yellow American cheese; 1 small vidalia onion, sliced thinly; 1 beefsteak tomato, sliced thinly; Ketchup to taste; Mustard to taste; 1 large dill pickle, sliced thinly; 4 sesame seed hamburger buns; 3 dried shiitake mushrooms; 1 tbsp bonito flakes; 1/2 ounce dried kombu; 1 dried anchovy; 1/2 cup pureed sun dried tomatoes; 1 tbsp yellow miso; 1/2 cup shredded parmesan

Picture for Krabby Patty inspired by SpongeBob SquarePants

24,015,270 views The Krabby Patty is a thing of pop culture culinary legend - a burger, forged from a secret formula, worshipped by a sociopathically upbeat sponge. How do we go about recreating that which is not reacreate-able? A bit of science, a bit of whimsy, and a whole lot of wanton conjecture. Fill in the blanks with me this week as we build an umami burger using ingredients from mother ocean!

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INGREDIENTS

1 pound chuck steak

1 pound bone in short ribs

Salt & pepper to taste

2 tsp MSG

2 tbsp vegetable oil

2 ounces shredded iceberg lettuce

1 slice yellow American cheese

1 small vidalia onion, sliced thinly

1 beefsteak tomato, sliced thinly

Ketchup to taste

Mustard to taste

1 large dill pickle, sliced thinly

4 sesame seed hamburger buns

3 dried shiitake mushrooms

1 tbsp bonito flakes

½ ounce dried kombu

1 dried anchovy

½ cup pureed sun dried tomatoes

1 tbsp yellow miso

½ cup shredded parmesan

DIRECTIONS

Trim and cut beef into 1-inch pieces, and spread evenly on a parchment-lined baking sheet. Place in the freezer for 15 minutes, along with the blade of a food processor, until beef is firm. Pulse in the food processor until beef is ground and pebbly. Shape into 4 patties, and season with salt, pepper, and MSG.

1 pound chuck steak

1 pound bone in short ribs

Salt & pepper to taste

2 tsp MSG

Heat vegetable oil in a large cast iron skillet over medium-high heat until barely smoking. Add patties and reduce heat to medium - cook to desired doneness.

2 tbsp vegetable oil

On the burger buns, assemble the burgers in this order: patty, lettuce, cheese, onion, tomato, ketchup, mustard, pickles, top bun.

4 sesame seed hamburger buns

1 slice yellow American cheese

1 small vidalia onion, sliced thinly

1 beefsteak tomato, sliced thinly

2 ounces shredded iceberg lettuce

Ketchup to taste

Mustard to taste

for the MSG-free version

Oven-dry tomatoes at 200°F for about 90 minutes on a nonstick baking sheet. In a spice grinder, grind mushrooms, bonito, kombu, and anchovy to a fine powder and set aside. Combine sun-dried tomato with equal parts ketchup, and miso with mustard. Arrange parmesan in 4 flat piles on a nonstick surface (like a Silpat), and bake at 350°F for about 15 minutes, or until lightly browned and crisp. Slow-cook sliced onions with a bit of olive oil for 30 minutes or until thoroughly caramelized.

1 tbsp yellow miso

½ ounce dried kombu

1 tbsp bonito flakes

3 dried shiitake mushrooms

1 dried anchovy

½ cup pureed sun dried tomatoes

½ cup shredded parmesan

¼ cup Mustard to taste

Cook burgers as described above, and once removed from heat, place on a plate and sprinkle with a light dusting of the mushroom powder mix. Toast the buns in the remaining burger fat. Let patties rest for 2 minutes before assembling the burgers in the following order: onions, tomato, ketchup, mayo, cheese crisp, lettuce.

1 small vidalia onion, sliced thinly

1 beefsteak tomato, sliced thinly

Ketchup to taste

1 slice yellow American cheese

2 ounces shredded iceberg lettuce

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