Following Instructions from Babish (Burger from The Menu)

Ingredients

• 208 g Bread Flour (high‑gluten bread flour for structure)
• 75 g Potato Flour (adds tenderness and flavor to the bun)
• 37 g All‑Purpose Flour (balances protein content)
• 1 tbsp Instant Yeast (active dry or instant yeast)
• 1 tbsp Kosher Salt (divided between dough and fries)
• 255 g Water (lukewarm, about 30 °C)
• 165 g Whole Milk (room temperature for dough; additional 340 g for cheese)
• 3 large Eggs (2 at room temperature, 1 cold for dough; 1 extra for egg wash)
• 50 g Unsalted Butter (room temperature, added in small cubes)
• 340 g Whole Milk (for cheese) (12 oz, brought to a bare simmer)
• 42.5 g Sodium Citrate (1½ oz, creates smooth meltable cheese)
• 113 g Sharp Cheddar Cheese (shredded)
• 113 g Mozzarella Cheese (shredded)
• 113 g Wajaka Cheese (shredded; any mild American‑style cheese works)
• 4 large Potatoes (Russet, peeled and cut into crinkle‑like sticks)
• 1 tbsp White Vinegar (added to cold water soak)
• 1 tbsp Rice Wine Vinegar (added to cold water soak)
• 2 l Vegetable Oil (for deep‑frying, high smoke point)
• 900 g Ground Beef (80/20) (chilled before grinding; forms 6 oz patties)
• 1 large Yellow Onion (thinly sliced for caramelizing)
• 2 tbsp Sesame Seeds (for topping buns)
• 1 large Egg (for wash) (beaten, for brushing buns)

Instructions

1. Mix Dry Ingredients for Buns

   In the bowl of a stand mixer, combine 208 g bread flour, 75 g potato flour, 37 g all‑purpose flour, 1 tbsp instant yeast, and 1 tbsp kosher salt. Whisk briefly to distribute evenly.

   Time: PT5M

2. Add Liquids and Initial Knead

   Add 255 g lukewarm water, 165 g whole milk, and 2 room‑temperature eggs to the dry mix. Using the dough hook, knead on low speed until a shaggy ball forms.

   Time: PT5M

3. Incorporate Butter Cubes

   Add the cold 50 g butter in small cubes, one at a time. Fold each cube into the dough, rubbing it in until fully incorporated before adding the next. Continue until the dough passes the window‑pane test.

   Time: PT10M

4. First Bulk Fermentation

   Transfer the dough to a generously oiled bowl, cover tightly with plastic wrap, and let it rest at room temperature (≈22 °C) for 1 hour 30 minutes, or until doubled in size.

   Time: PT1H30M

   Temperature: 22°C

5. Shape Buns and Second Proof

   Turn the dough onto a lightly floured surface, divide into 4 equal pieces (≈200 g each). Shape each piece into a tight ball, creating surface tension by pulling the dough toward you. Place balls on a parchment‑lined tray, spritz lightly with non‑stick spray, cover with plastic wrap, and proof for another 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: 22°C

6. Egg Wash and Sesame Seed Coat

   Brush each proofed bun with beaten egg, then sprinkle evenly with sesame seeds.

   Time: PT5M

7. Bake Buns

   Place the tray in a preheated 375 °F oven and bake for 20 minutes, or until golden brown and the tops feel firm to the touch.

   Time: PT20M

   Temperature: 375°F

8. Prepare Homemade American Cheese

   In a saucepan, bring 340 g whole milk to a bare simmer (≈90 °C). Whisk in 42.5 g sodium citrate until fully dissolved, then add a pinch of salt. Reduce heat to low, add shredded sharp cheddar, mozzarella, and Wajaka cheese (each 113 g). Using an immersion blender, blend until a smooth, glossy melt forms.

   Time: PT25M

   Temperature: 90°C

9. Set the Cheese

   Pour the cheese mixture onto a silicone mat, spreading it into a thin, even layer about ¼ inch thick. Transfer the mat to the refrigerator and chill until completely firm (about 1 hour).

   Time: PT1H

   Temperature: 4°C

10. Cut and Soak Potatoes

    Trim the potatoes and cut them into thin sticks, mimicking a crinkle‑cut shape (use a knife to create the ridges). Place the sticks in a large bowl of cold water, add 1 tbsp kosher salt, 1 tbsp white vinegar, and 1 tbsp rice wine vinegar. Let soak for 5 minutes.

    Time: PT5M

11. Par‑Cook Potatoes

    Drain the potatoes, pat dry, then simmer them in the same seasoned water for 25 minutes until just tender.

    Time: PT25M

    Temperature: 95°C

12. First Freeze

    Spread the cooked potatoes on a wire rack in a single layer. Place the rack in the freezer for 2 hours, or until the sticks are solid.

    Time: PT2H

13. Low‑Temp Fry (First Fry)

    Heat vegetable oil in a deep‑fry pot to 275 °F. Fry the frozen sticks for about 5 minutes, just until they begin to turn a pale gold. Remove and drain on paper towels.

    Time: PT5M

    Temperature: 275°F

14. Second Freeze

    Lay the partially fried sticks back on the wire rack and freeze again for at least 4 hours (or up to several days).

    Time: PT4H

15. Final Fry

    Re‑heat oil to 375 °F. Fry the frozen sticks for 3‑5 minutes, until deep golden and crisp. Transfer to paper towels, then immediately season with kosher salt.

    Time: PT5M

    Temperature: 375°F

16. Rest Fries

    Allow the fries to rest on a rack for 10 minutes before serving; this lets steam escape and keeps them crisp.

    Time: PT10M

17. Prepare Meat for Grinding

    Cut 900 g beef into 1‑inch cubes. Spread the cubes on a tray and place in the freezer for 20 minutes to firm up.

    Time: PT20M

18. Grind Beef

    Using a chilled meat grinder, pass the cold beef cubes through the medium plate into a bowl. Keep the grinder and bowl chilled throughout.

    Time: PT10M

19. Form Patties

    Divide the ground beef into 6‑ounce (≈170 g) portions and gently shape each into a ball, then flatten to a 1‑inch thick patty. Press a small indentation in the center to prevent puffing.

    Time: PT10M

20. Caramelize Onions

    Thinly slice the onion. Heat a splash of oil in a skillet over medium‑high heat, add the onions, and sauté, stirring occasionally, until deep golden and sweet (about 5 minutes).

    Time: PT5M

21. Cook Patties

    Increase skillet heat to high. Add a little oil, place a patty, and immediately press down with a piece of parchment paper to ensure even contact. Cook 3‑4 minutes, flip, add a slice of the chilled cheese sheet, and cook another 3‑4 minutes until the cheese melts and the interior reaches 160 °F.

    Time: PT8M

    Temperature: 160°F

22. Assemble Burger

    Slice a baked bun horizontally. On the bottom half spread a thin layer of mayo (optional), place the first patty with melted cheese, add caramelized onions, top with the second patty, then the top bun. Serve immediately with the rested crinkle‑cut fries.

    Time: PT5M

Nutrition Facts

Calories

950

Protein

45 g

Carbohydrates

80 g

Fat

55 g

Fiber

6 g