SUPER HOT N’ SPICY BURGER INSPIRED BY BORUTO: NARUTO NEXT GENERATIONS

For the Prep

Place all parts of the meat grinder or food processor blades in the freezer.

Cube the short ribs and the fat into 1” cubes and place on a parchment lined sheet tray and freeze for 20-30 minutes, or until very firm to the touch, but not frozen.

While the meat is in the freezer, prepare the Bun Dough and the Spicy Ketchup.

For the Bun Dough

Combine the flour, yeast, sugar, and salt in the bowl of a stand mixer. Evenly mix using a whisk or fork.

Add the milk, water, and smoked paprika to the bowl.

With the mixer fitted with a dough hook attachment, combine the dough on medium low speed until almost homogeneous.

Begin adding the butter, one cube at a time and waiting until each cube is incorporated before adding another one, until all of the butter has been added.

Increase the speed to medium-high and mix until the dough is smooth, elastic, and clears the sides of the bowl, about 10 minutes.

Transfer the dough to a large greased bowl and cover it with a clean dish towel or plate. Let the dough proof until about doubled in size, about 1-2 hours depending on the warmth of the room.

While the dough rises, make the Spicy Ketchup.

For the Spicy Ketchup

In a small saucepan over medium heat, add butter and once it begins to lightly foam, add jalapeño and sauté until the edges turn golden brown and the peppers are tender and fragrant.

Add Chipotle Tabasco sauce, honey, and ketchup. Cook for 3-4 minutes to allow the flavors to marry and the sugars to caramelize.

Use an immersion blender to blend into a smooth texture.

Transfer to the refrigerator to fully cool.

For the Ground Meat

For the Meat Grinder

Set up the grinder, then pass the meat and fat through the largest die into a large bowl.

Once mixture is fully ground, place back in the freezer while you change out the die for the next size down. Repeat the process until all of the meat is fully ground into a pebble-like consistency.

For the Food Processor

Add a few cubes of frozen meat to the food processor and pulse until pebble-like. Continue with the remaining frozen meat cubes in batches.

Transfer the ground meat to a large mixing bowl as you go.

For the Spicy Burger Patties

Add cayenne pepper and paprika to the ground meat and mix until homogeneous.

Shape into 5 oz patties, then leave in the fridge uncovered up to overnight.

When ready to cook, preheat a stainless steel or cast iron skillet over medium high heat and add 1 tablespoon vegetable oil.

Season burgers with kosher salt and cook for 2 ½ minutes on each side, or until golden brown and cooked to desired temperature. Transfer to a racked sheet tray until ready for assembly.

Repeat with remaining Spicy Burger Patties.

For the Buns

Remove the dough from the bowl and place it on a lightly oiled work surface. Divide equally and shape the dough into even buns.

Transfer the buns to a parchment-lined sheet tray. Loosely cover the buns, and allow the dough to proof for another 45 minutes - 1 hour, until puffed

Meanwhile, preheat the oven to 350 °F.

Once risen, brush the buns with the egg wash. Bake the buns for 30-35 minutes, turning halfway through, until the dough is cooked through (200-205 °F) and golden brown on top.

Allow the buns to cool completely before slicing.

For the Pickled Chiles

Combine vinegar, honey and salt in a saucepan and bring to a boil.

Pour the pickling liquid over bird's eye chiles in a small deli container followed by a few ice cubes. Cover and let sit for 30 minutes to an hour.

For the Assembly

Slice the baked buns and toast on low heat in a nonstick pan with melted butter for 5 minutes until golden brown.

Place cooked Spicy Burger Patty on bottom half of bun, then top with a generous helping of spicy ketchup, pickled bird’s eye chiles and romaine lettuce.

Add the top bun and brush lightly with melted butter, place skull and crossbones stencil over top and dust with chili powder.