I had been planning on making a burgers thread for this TR but then I went away and left the pics on the wrong computer. This thread appeared in that time and it seems this will fit in fine.
So anyway, I made the Hestonburger. Well, most of the Hestonburger; certainly the most arduous aspects of it.
First, came the buns.
The pre-ferment. Had to sit for 24 hours before I could go on.
The ingredients for the buns, to be added to the pre-ferment.
Super liquid before the flour.
Still pretty runny after the flour.
Now to the fridge to firm up.
While that’s firming up, off to grind the meat, taking care to line the strands up.
Finished grinding, ready to be rolled up.
All rolled up and off to the fridge to firm up for cutting.
Now to make the moulds for the buns out of aluminium foil.
And pop the mixture in them, covering with cling wrap.
Had better cut the patties while I wait for the buns to prove.
Fast forward to the buns coming out of the oven.
This involved half cooking them before egg washing and sprinkling with sesame seeds then putting them back in to finish.
Into the pan the patties go. Medium heat and ready for lots of flipping.
Resting before the final sear.
Resting after the final sear (nut browned butter assist)
Buns out from under the broiler, brushed with nut browned butter and equipped with melted comte and ketchup (tomatoes out of season, from a bottle).
Now equipped with iceberg lettuce and lightly pickled cucumber (takes 5 minutes and the crunch and flavour is so superior).
Topped with a cayenne/zingy mayonnaise and finally compiled.
Cross section. Multi flip and reverse sear for the good crust to doneness ratio victory.
EBC
Got bored after so BONUS DESSERT. Points for identifying it.