There's something special about a thick grilled burger in the summertime. But even the best memories of the puck of grey meat product moonlighting as a thick burger leave something to be desired. We've all been there. Still nostalgic and sometimes good with enough toppings, but we can do better. In this video I'm grinding the meat, making the sesame seed buns, and getting serious about toppings for my ultimate thick grilled cheeseburger.

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RECIPE:

BURGER:
• 2lbs boneless beef shortrib
• 1lb beef chuck

Cut beef into 1-2"/2.5-5cm cubes. Spread evenly on tray and freeze for 25min.

I use a food processor here, but you can use a meat grinder if you have one.
Load meat chunks into food processor (about 1lb/.5kg at a time depending on size of your food processor) and process for 20-30sec on high or until meat and fat look well chopped together. Meat should still be crumbly. Mix batches of meat together.

Measure out 6, 8oz/225g patties. You can flatten into rounds and shape by hand or find a disc/lid that you can use as a mold. Work the meat patties with your hands a bit until they holds together well. Create an indentation in the middle of each patty then refrigerate until you're ready to grill.

When it's grillin time, season patties with salt, pepper, and steak seasoning (if you'd like). Grill over med-high heat for about 90sec on side one. Flip, and grill for 90 sec on side two. Flip a last time and cook for about 60sec or until interior temp reaches 125F/50C. Top with cheddar slices and allow meat to rest off the grill while you toast your buns.

BUN:
• 125g or 1/2c warm water (86F/30C)
• 3g or 1tsp instant yeast
• 35g or 2 3/4tbsp sugar
• 75g or about 1/2c mashed potatoes
• 45g or 3tbsp melted butter
• 300g or 2c AP flour (11.7% protein)
• 5g or 3/4 tsp salt
• Sesame seeds (untoasted)


Measure water, yeast, sugar, potatoes, butter, flour, and salt into bowl of stand mixer fitted with dough hook. Mix on low for 3min until combined. Increase to high speed for 5 min until gluten is developed and dough can be gently pulled without ripping.

Cover and let ferment at room temperature for 90min. Flip onto floured work surface and divide into 6 100g pieces of dough. Shape dough balls as shown @1:51. Grabbing dough balls by the bottom seam, roll top of dough ball onto a damp towel then into sesame seeds then place on a sheet tray prepared with an oiled piece of parchment, seam side down. cover dough balls and allow to proof at room temp for 45min.

Preheat oven to 400F/204C.

Brush dough balls with egg wash. Load into preheated oven and bake for 15min.

Slice and toast/grill to get a little color on the bun before burging.

GARNISH:
• 8-12pieces of thick cut bacon, cooked
• Mayo (see recipe @7:32 - sry, ran out of space in description)
• Thinly sliced in-season tomatoes
• Sliced dill pickles
• Thinly sliced raw red onion, rinsed
• 6 slides aged cheddar

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