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Double Cheeseburger with Homemade Potato Buns, Triple‑Cooked Crinkle‑Cut Fries, and Molecular‑Style American Cheese
A restaurant‑style double cheeseburger featuring fluffy homemade potato‑brioche buns, a silky, melt‑perfect American‑style cheese made with sodium citrate, and ultra‑crisp triple‑cooked crinkle‑cut fries. The burger patty is a custom blend of short rib, brisket and chuck, hand‑ground and smashed to a juicy medium‑rare. All components are built from scratch for the ultimate nostalgic yet gourmet experience.
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Cost Breakdown
Critical Success Points
- • Develop gluten and pass the window‑pane test
- • Emulsify cheese with sodium citrate to achieve a smooth, sliceable sheet
- • Execute the triple‑cook method for fries (low‑temp fry, freeze, high‑temp fry)
- • Grind meat while very cold to maintain texture
- • Smashed patty technique to create a crust without overcooking the interior
Safety Warnings
- • When deep‑frying, monitor oil temperature with a thermometer to prevent fire.
- • Handle hot oil and skillet with oven mitts to avoid burns.
- • Use a sharp knife carefully when cutting potatoes.
- • Keep meat grinder and work surfaces chilled to prevent bacterial growth.
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