The Most Famous Burger You Can’t Eat Unless You Make It At Home

Ingredients

• 100 g Whole Milk (for tang, simmered)
• 20 g Bread Flour (for tang)
• 380 g Bread Flour (high‑protein, for brioche dough)
• 50 g Granulated Sugar (sweetens the buns)
• 8 g Instant Yeast (one packet (7 g) plus a pinch)
• 8 g Salt (kosher or table salt)
• 3 large Eggs (room temperature, whole eggs)
• 3 large Egg Yolks (separated from eggs)
• 60 g Whole Milk (room temperature, for dough)
• 30 g Heavy Cream (adds richness to the bun)
• 140 g Unsalted Butter (softened at room temperature (~1½ h))
• 20 oz Ground Chuck/Short Rib Blend (70 % lean / 30 % fat, kept cold)
• 2 oz Beef Tallow (rendered beef fat, cold)
• 4 slices Thick‑Cut Bacon (Pork Belly) (about ½ inch thick)
• 2 tbsp Maple Syrup (for bacon glaze)
• 2 slices American Cheese (individually wrapped)
• 1/2 cup Mayonnaise (for sauce)
• 2 tbsp Dijon Mustard
• 1 tsp Cherry Vinegar (or any mild vinegar)
• 1/4 tsp Salt (for sauce)
• 1/4 tsp Black Pepper (freshly cracked, for sauce and bacon)
• 1/4 medium Red Onion (thinly sliced)
• 2 tbsp Fresh Chives (finely chopped)
• 2 pieces Pickle Spears (dill, not sweet)
• 2 large Eggs (for fried‑egg topping)
• 1 tbsp Cooking Spray (for non‑stick pan)
• 1 tbsp Butter (melted, for brushing buns after bake)

Instructions

1. Make the Tang (Milk‑Flour Paste)

   Heat 100 g whole milk in a saucepan until it just simmers. Whisk in 20 g bread flour until a thick, smooth paste forms. Transfer to a bowl and let cool to room temperature.

   Time: PT22M

2. Combine Dry Ingredients

   In the mixing bowl, whisk together 380 g bread flour, 50 g granulated sugar, 8 g instant yeast, and 8 g salt.

   Time: PT5M

3. Combine Wet Ingredients

   In a separate bowl, whisk 3 whole eggs, 3 egg yolks, 60 g whole milk, and 30 g heavy cream until smooth.

   Time: PT5M

4. Initial Kneading

   Fit the dough hook on the stand mixer. Add the cooled tang paste to the dry mix, then slowly pour the wet mixture while the mixer runs on low speed. Knead on medium speed for about 15 minutes until the dough looks cohesive.

   Time: PT15M

5. Incorporate Butter

   Add 140 g softened butter a tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading on medium‑high for another 10 minutes until the dough is smooth and slightly tacky.

   Time: PT10M

6. Stretch‑and‑Fold & Rest

   Perform a series of slap‑and‑folds: lift the dough, slap it onto the bowl, turn, and repeat for about 5 minutes. Cover and let rest 25 minutes. Perform another quick slap‑and‑fold for 5 minutes.

   Time: PT35M

7. Bulk Fermentation (Room Temperature)

   Cover the bowl and let the dough rise at room temperature (around 21‑23 °C) until doubled in size, about 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: 21-23°C

8. Cold Fermentation Overnight

   Transfer the dough to a lightly oiled container, cover tightly, and refrigerate for 8 hours (or overnight).

   Time: PT8H

   Temperature: 4°C

9. Shape Buns and Final Proof

   Turn the chilled dough onto a lightly floured surface. Divide into 10 equal pieces (≈85‑90 g each). Shape each piece into a tight ball, seal the seam, then gently flatten to a bun shape. Place on a parchment‑lined baking sheet, cover, and proof for 30 minutes until slightly puffy.

   Time: PT30M

10. Egg Wash and Bake Buns

    Whisk 1 egg with a splash of cream to make an egg wash. Brush the wash over the tops of the buns. Bake in a pre‑heated 375 °F oven for 18‑20 minutes, rotating halfway, until deep golden‑brown.

    Time: PT20M

    Temperature: 375°F

11. Prepare Maple‑Glazed Bacon

    Lay 4 thick‑cut bacon slices on a baking sheet, place a light weight (e.g., another sheet) on top, and bake at 375 °F for 10 minutes. Flip, bake another 10 minutes until caramelized. Remove excess fat, drizzle with 2 tbsp maple syrup, and return to oven for 3‑5 minutes.

    Time: PT20M

    Temperature: 375°F

12. Make Dijon‑Mayonnaise Sauce

    In a small bowl combine 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tsp cherry vinegar, a pinch of salt, and a pinch of freshly cracked black pepper. Mix until smooth.

    Time: PT5M

13. Grind and Form Beef Patties

    Keep chuck, short rib, and beef tallow cold. Using a meat grinder, alternate feeding meat and tallow into the hopper. Mix gently by hand until just combined. Form 5‑oz (or 4½‑oz) balls, then gently flatten into ¼‑inch thick patties. Place patties on a tray, cover, and chill uncovered in the refrigerator for 15 minutes to dry the surface.

    Time: PT15M

14. Fry Perfect Circular Eggs

    Heat a tiny non‑stick skillet, spray with cooking spray. Place a round ring mold in the pan. Pour a thin layer of egg white (separated from yolk) into the ring; cook until just set. Gently slide the yolk into the center, season with salt, pepper, and a pinch of chili flakes, and cook until the white is fully set.

    Time: PT5M

15. Toast Buns on Griddle

    Preheat the carbon steel griddle to about 400 °F. Slice the baked buns in half and place cut side down on the griddle. Press lightly and rotate to achieve an even golden crust, about 1‑2 minutes total.

    Time: PT2M

    Temperature: 400°F

16. Smashed Burger Patties

    Place a chilled patty on the hot griddle. Using a sturdy spatula and a piece of parchment, smash the patty to about ¼‑inch thickness. Season generously with salt. Cook for ~3 minutes until the edges turn dark brown, then flip, add a slice of American cheese, and splash a few drops of water to steam‑melt the cheese (another 2‑3 minutes).

    Time: PT8M

    Temperature: 400°F

17. Assemble the Burger

    On the bottom bun, spread a thin layer of Dijon‑mayonnaise sauce, place the cheese‑melted patty, then two slices of maple‑glazed bacon. Add thinly sliced red onion and pickle spears. Top with the fried egg, sprinkle chopped chives, and finish with the top bun.

    Time: PT5M

Nutrition Facts

Calories

910

Protein

45 g

Carbohydrates

60 g

Fat

55 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk
• Instead of Bread Flour: All‑purpose flour
• Instead of Bread Flour: All‑purpose flour (will be less fluffy)
• Instead of Granulated Sugar: Honey (reduce amount)
• Instead of Instant Yeast: Active dry yeast (double proof time)
• Instead of Salt: Sea salt
• Instead of Eggs: Extra egg whites (will affect richness)
• Instead of Egg Yolks: Extra whole eggs (increase liquid)
• Instead of Whole Milk: 2% milk
• Instead of Heavy Cream: Half‑and‑half
• Instead of Unsalted Butter: Margarine (flavor changes)
• Instead of Ground Chuck/Short Rib Blend: Ground beef 80/20
• Instead of Beef Tallow: Butter or neutral oil
• Instead of Thick‑Cut Bacon (Pork Belly): Regular bacon
• Instead of Maple Syrup: Honey
• Instead of American Cheese: Cheddar
• Instead of Mayonnaise: Greek yogurt
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Cherry Vinegar: Apple cider vinegar
• Instead of Red Onion: White onion
• Instead of Fresh Chives: Green onion
• Instead of Pickle Spears: Bread‑and‑butter pickles
• Instead of Eggs: Egg substitute
• Instead of Cooking Spray: Oil brushed with pastry brush
• Instead of Butter: Olive oil

Equipment Needed

• KitchenAid Stand Mixer
• Mixing Bowl
• Digital Scale
• Whisk
• Parchment Paper
• Baking Sheet
• Ring Mold (optional)
• Oven
• Carbon Steel Griddle
• Non‑stick Skillet
• Spray Bottle
• Spatula
• Tongs
• Meat Grinder

Critical Steps — Do Not Skip

• Creating the tang paste stabilizes the brioche crumb.
• Incorporating soft butter gradually prevents a greasy dough.
• Cold overnight fermentation builds flavor and structure.
• Shaping and sealing the bun balls creates the classic brioche texture.
• Dry‑aging the meat blend concentrates flavor.
• Smashed patty technique creates the signature crust.
• Perfect circular fried egg adds visual drama and richness.

Chef Tips from the Video

• Keep all dairy (butter, milk, tallow) and meat chilled until the moment of mixing – temperature control is key for brioche and burger texture.
• Use parchment paper when smashing the patty; it prevents sticking and makes flipping easier.
• For an ultra‑uniform bun shape, lightly spray the ring mold before placing the dough ball.
• After baking, brush the buns with melted butter for a glossy finish and extra flavor.

Troubleshooting

Storage

Refrigerator: Brioche buns keep 3‑4 days in an airtight container; cooked patties 2 days.

Freezer: Buns freeze well for up to 2 months (wrap tightly). Patties freeze for up to 2 months (separate layers with parchment).

Room temperature: Buns are best consumed within 1 day at room temperature.

Make-Ahead Tips

• Prepare the tang and dough a day ahead; refrigerate the dough for the overnight cold ferment.
• Grind and form the beef patties up to 24 hours ahead; keep them uncovered in the fridge to dry the surface.
• The Dijon‑mayonnaise sauce can be made 2‑3 days ahead and stored in the refrigerator.
• Bacon can be baked and glazed a few hours ahead; re‑heat briefly before assembly.

Frequently Asked Questions