Double Decker Burger and Chilli-Chips - The Punkrock-Kitchen (even Punks have a good taste)

Ingredients I was using in this video: For the Burger Bun: 800g Very Strong White Canadian Bread Flour 460ml Milk 100g Sugar 60g Browned Butter 35g Lard 2 Sachets Dried Yeast and 1/8 tsp extra 10 Egg Yolks 1 tblsp Salt 2 tblsp Grapeseed Oil Sesame Seeds For the Egg Wash: 2 Whole Eggs 1 Egg Yolk 1 tsp Water Salt For the Beef Patties: 2kg Minced Beef 450g White Breadcrumbs made from stale bread 4 Eggs 5 tblsp Dijon Mustard 1 large White Onion 6 Garlic Cloves Maldon Sea Salt Freshly ground Black Pepper For the Sauce: 520ml Vegetable Oil 2 Eggs 2 tsp Dijon Mustard 6 tblsp White Wine Vinegar 3 tblsp Heinz Tomato Ketchup 3 tblsp Hellmann's Vinaigrette 2 tblsp Branston Original Pickle (OPTIONAL!) 2 small Gherkins, finely diced 2 tsp Sugar 1 tsp Garlic Powder 1 tsp Paprika Maldon Sea Salt For the Chips: 3 large Potatoes per person (such as Arran Victory or Maris Piper) Also needed: Cheddar Cheese Iceberg Lettuce White Onions Gherkins Aluminium Foil Hot Chilli Powder Crushed Chillies Fresh Chillies Method: The day before add 400g of your Bread Flour, 400ml Milk and 1/8 tsp of Dried Yeast to your bowl. Mix on medium speed until a very liquid batter has formed. Cover the bowl with clingfilm and leave in a cool place for 24 hours. After 24 hours, weigh out 700g ouf the dough and put it into a mixing bowl. Add the egg yolks and the last 60ml of Milk and mix the dough until it's very liquid again. Add the remaining 400g flour, salt and yeast to the dough and mix on medium speed. Brown the butter in a pan until it develops a very nutty aroma, then strain it and discard the butter solids. Add the butter, grapeseed oil and lard to the dough and continue to mix until well combined. Set the dough aside for 10 minutes and then mix again for another 5 minutes. Cover the bowl with clingfilm and leave in the fridge for 30 minutes. Cut 8 sheets of aluminium foil 50cm long. Fold each sheet in half in the shorter direction, then continue to fold in half until you have an aluminium strip 1cm tall and 50cm long. Tape one end of the strip to the other with a bit of overlap to form a ring approximately 12cm in diameter. Divide your dough into 8 portions. Lightly flour your hands and quickly roll each piece of dough into a small ball. Place the balls onto a baking tray and place a foil ring around each one. Cover with a wet tea towel or clingfilm and let them prove for 2 hours. Preheat the oven to 225 degrees celsius and add a ovenproof dish filled with water to the oven. Bake for 7 minutes. While the buns are baking prepare the egg wash. Mix all the ingredients for the egg wash together and give it a good stir. Remove the buns from the oven and brush the tops with the egg wash. Then cover each bun with sesame seeds. Return the buns to the oven and bake for a further 7 minutes, or until the buns are done. Then remove from the oven and set aside to let them cool down. Preparing the Chips: Peel the potatoes and cut them into chips. Wash them under cold running water for abot 5 minutes to get rid off as much starch as possible. Boil them in salted water for about 8-10 minutes (or until nice and soft). Carefully get them out of the water, drain them, let them cool down and place them for 1 hour in the fridge. Then fry them for about 5 minutes (until they start to get color) in your oil at 130 degrees Celsius. Get rid of any excess oil, let them cool down and put them back into the fridge for another hour. Finally fry them at 190 Celsius until golden brown. Preparing the sauce: To a large bowl add your egg, vinegar, the Dijon mustard and oil. Get your blender and mix everything together until you have a mayonnaise-like consistency. Then add all other ingredients for the sauce to your mayo. Give it a good stir and have a taste. Season, if necessary, with a bit more salt. Btw, I have added the Branston Original Pickle just because to have a bit more crunch in my sauce. It is completely optional to add the Pickle. Frying the fresh Chillies: Finely slice your fresh chillies. Preheat the oil in your deep fat fryer to 190 degrees celsius. Fry the chillies until crisp. Assemble the Burger: First cut your burger bun into a 3 tier section bun (bottom part, middle part and top part). Toast each cut-side in a frying pan without any oil). On the bottom part spread some of your sauce, sprinkle over finely diced onions, shredded iceberg lettuce, a slice of cheddar cheese and a patty. Then put the middle part on the patty, spread some sauce on the top, sprinkle on some onions, iceberg lettuce, gherkin slices, the second patty. Finally put the top part on the patty. ================== Twitter:   / madmactennents   Facebook:   / thepunkrockkitchen   eMail : [email protected]